For the dough
1/3 cup warm water (80 ml)
1 tablespoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups wheat flour (180 g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons unsalted butter at room temperature (40 g)
For the topping
8 cups of spinach leaves, stems removed and packed in a cup (1 bunch of 900 g)
4 cups of beet greens or mustard greens, stems removed and packed in a cup (500 g)
2 cups of arugula leaves, packed in a cup (250 g)
2 tablespoons unsalted butter or olive oil
2 scallions finely chopped (450 g)
1 cup ricotta cheese (200 g)
1/3 cup grated Parmesan cheese (40 g)
2 large eggs
Salt and black pepper to taste
For the dough
1/3 cup warm water (80 ml)
1 tablespoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups wheat flour (180 g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons unsalted butter at room temperature (40 g)
For the topping
8 cups of spinach leaves, stems removed and packed in a cup (1 bunch of 900 g)
4 cups of beet greens or mustard greens, stems removed and packed in a cup (500 g)
2 cups of arugula leaves, packed in a cup (250 g)
2 tablespoons unsalted butter or olive oil
2 scallions finely chopped (450 g)
1 cup ricotta cheese (200 g)
1/3 cup grated Parmesan cheese (40 g)
2 large eggs
Salt and black pepper to taste
Make the dough: in a bowl, combine water, yeast, and sugar
Let it sit for 10 minutes
In another bowl, whisk together flour, salt, and butter until crumbly
Create a well in the center of the flour mixture and add the egg, melted butter, and yeast mixture
Using a wooden spoon, incorporate the flour into the wet ingredients until a smooth dough forms
Turn the dough out onto a floured surface and knead for 5-7 minutes, until it becomes smooth and elastic
Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 45 minutes, or until doubled in size
Punch down the dough and let it rest for another 15 minutes before opening
Make the topping: wash and dry the spinach, beet greens, and arugula leaves
Chop them into small pieces and set aside
In a pan, melt butter and sauté scallions until softened
Add the chopped greens to the pan and cook until wilted
Season with salt and black pepper
In a large bowl, combine ricotta cheese, Parmesan cheese, and beaten egg
Mix well
Combine the cooked greens mixture and the cheese mixture
Season with salt and black pepper to taste
Preheat oven to 200°C (400°F)
Open the dough into a circle about 35 cm in diameter on a baking sheet lined with parchment paper
Spread the topping evenly, leaving a 5-cm border around the edges
Fold the edges of the dough over the filling and brush with beaten egg
Bake for 25 minutes at 200°C (400°F) or until golden brown
Serve hot or warm.
