For the dough: 1/3 cup of warm water (80 ml)
2 teaspoons 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 at room temperature (40 g)
For the topping: 8 cups of spinach leaves, without thick stems, packed in a cup (900 g)
4 cups of beetroot or mustard greens, without stems, packed in a cup (500 g)
2 cups of radicchio leaves, packed in a cup (250 g)
2 tablespoons of unsalted butter or olive oil
2 scallions, finely chopped (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 dough: 1/3 cup of warm water (80 ml)
2 teaspoons 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 at room temperature (40 g)
For the topping: 8 cups of spinach leaves, without thick stems, packed in a cup (900 g)
4 cups of beetroot or mustard greens, without stems, packed in a cup (500 g)
2 cups of radicchio leaves, packed in a cup (250 g)
2 tablespoons of unsalted butter or olive oil
2 scallions, finely chopped (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
Prepare the dough: in a bowl, mix together the water, yeast, and all-purpose flour
Let it rest for 10 minutes in a warm place
In another bowl, mix together the all-purpose flour, salt, and create a well in the center
Add the egg, butter, and yeast mixture to the well
With a wooden spoon, incorporate the flour into the ingredients until a soft dough forms
Turn the dough over onto a floured surface and knead gently for 10-15 minutes or until smooth and pliable
Transfer the dough to a greased bowl and let it rise at room temperature, away from direct sunlight, for about 45 minutes, or until doubled in size
Press down on the dough with your hands and let it rest for another 15 minutes before opening
Prepare the topping: place the spinach leaves, beetroot greens, and radicchio leaves, washed and still fresh, into a pot
Bring to a boil, then reduce heat and simmer until tender
Strain the greens and chop them finely
In a pan, melt the butter and add the chopped scallion, stirring occasionally
Cook for 10 minutes or until soft and golden
In a large bowl, mix together the ricotta cheese, Parmesan cheese, and chopped greens with a wooden spoon
Add the egg and mix well
Bake the oven at 200°C (quente) and open the dough into a circle of 35 cm in diameter, on a baking sheet with a non-stick surface
Spread the topping, leaving a border of 5 cm around it
Fold the edges over the filling and brush with the remaining egg
Bake for 25 minutes if using yeast or 40 minutes without yeast, or until golden brown
Serve hot or warm
Calories per serving: 329
