For the dough
1 kg of wheat flour
3 tablespoons of sugar
2 tablespoons of salt
1 egg
2 tablespoons of butter
100 ml of milk
40 g of active dry yeast dissolved in water
For the filling
5 cups of chopped spinach
5 cloves of garlic
100 ml of olive oil
1 small onion
Salt to taste
1/2 cup of grated Parmesan cheese
1/2 cup of crumbled fresh cheese
1/2 cup of diced tomatoes
1/2 cup of pitted green olives
For the dough
1 kg of wheat flour
3 tablespoons of sugar
2 tablespoons of salt
1 egg
2 tablespoons of butter
100 ml of milk
40 g of active dry yeast dissolved in water
For the filling
5 cups of chopped spinach
5 cloves of garlic
100 ml of olive oil
1 small onion
Salt to taste
1/2 cup of grated Parmesan cheese
1/2 cup of crumbled fresh cheese
1/2 cup of diced tomatoes
1/2 cup of pitted green olives
Filling
Saute the spinach with garlic, olive oil, and onion
Season with salt
Let it cool down
Combine Parmesan cheese, crumbled fresh cheese, diced tomatoes, and pitted green olives
Dough
Mix all dry ingredients first, then add the rest
Knead for 15 minutes
Use immediately without letting it rise
Roll out the dough to a thickness of 1 centimeter
Cut into discs approximately 5 centimeters in diameter each
Fill the pies
Place the filling in each disc
Fold over the edges, forming small packages
Place the packages in a baking dish with the points facing down
Make a cut in each one with an stiletto and brush with egg yolk
Bake in a medium oven.
