FOR THE CRUST
1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter, softened (40 g)
FOR THE FILLING
8 cups of spinach leaves, stems removed and chopped (1 package of 900 g)
4 cups of beet greens or mustard greens, stems removed and chopped (500 g)
2 cups of radish leaves, chopped (250 g)
2 tablespoons of unsalted butter or olive oil
2 cloves of garlic, minced (450 g)
1 cup of ricotta cheese (200 g)
1/3 cup of grated Parmesan cheese (40 g)
2 large eggs
Salt and black pepper to taste
FOR THE CRUST
1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter, softened (40 g)
FOR THE FILLING
8 cups of spinach leaves, stems removed and chopped (1 package of 900 g)
4 cups of beet greens or mustard greens, stems removed and chopped (500 g)
2 cups of radish leaves, chopped (250 g)
2 tablespoons of unsalted butter or olive oil
2 cloves of garlic, minced (450 g)
1 cup of ricotta cheese (200 g)
1/3 cup of grated Parmesan cheese (40 g)
2 large eggs
Salt and black pepper to taste
MAKE THE CRUST: in a bowl, combine the warm water, yeast, and all-purpose flour
Let it sit in a protected area for 10 minutes
In another bowl, mix together the all-purpose flour with salt and create a depression in the center
Add the egg, butter, and yeast mixture
With a wooden spoon, incorporate the flour into the ingredients at the center until a soft dough forms
Turn it over onto a floured surface and knead slightly until smooth and detached from hands
Transfer the dough to a greased bowl and rotate it so that all of it is coated with butter as well
Cover with plastic wrap
Let it rise until it has doubled in volume (about 45 minutes)
Gently push down on the dough with your hands and let it rest for another 15 minutes before opening
PREPARE THE FILLING: place the spinach, beet greens, and radish leaves, washed and still fresh, into a saucepan
Cover and cook over medium heat until wilted
Remove from heat and let cool
Press and chop
Set aside
In a skillet, melt the butter and add the garlic, stirring occasionally
Cook for 10 minutes or until soft and golden brown
In a large bowl, mix together the ricotta cheese and Parmesan cheese with a wooden spoon
Add the chopped greens, garlic, and season to taste
Add 1 egg and mix well
Open the dough into a circle of 35 cm diameter on an ungreased baking sheet with the surface facing up
Spread the filling in the center leaving a border of 5 cm
Fold the border over the filling and brush with the remaining egg, beaten
Bake in a preheated oven (200°C) for 25 minutes or until golden brown
Serve hot or warm
329 calories per serving
