Crust
2 2/3 cups all-purpose flour
1 cup unsalted butter, softened
1/4 cup warm water
1 tablespoon active dry yeast
2 large eggs
1 tablet biological yeast (15g)
Salt to taste
Filling
11/2 cups cooked spinach, chopped
1 cup milk
1/3 cup white raisins
1/4 cup all-purpose flour
1/4 cup unsalted butter, softened
1 finely chopped onion
1 nutmeg, grated
Salt and black pepper to taste
For brushing
1 egg yolk, beaten
Accessory
Ring mold with a 25cm diameter hole
Crust
2 2/3 cups all-purpose flour
1 cup unsalted butter, softened
1/4 cup warm water
1 tablespoon active dry yeast
2 large eggs
1 tablet biological yeast (15g)
Salt to taste
Filling
11/2 cups cooked spinach, chopped
1 cup milk
1/3 cup white raisins
1/4 cup all-purpose flour
1/4 cup unsalted butter, softened
1 finely chopped onion
1 nutmeg, grated
Salt and black pepper to taste
For brushing
1 egg yolk, beaten
Accessory
Ring mold with a 25cm diameter hole
Crust
Preheat the oven to high temperature
Mix yeast and sugar with warm water
Add remaining ingredients and beat well until smooth
Place in greased ring mold, brushed with egg yolk, and bake for 45 minutes or until golden brown
Filling
Sauté the onion in butter over medium heat until soft
Add flour and mix
Gradually add milk, stirring, until thickened
Cook over low heat, stirring, until heated through
Add remaining ingredients and let warm
Unmold pie, fill center with spinach mixture, and serve.
