Ingredients
Pastry Dough
1 package of active dry yeast (15 g)
1 cup of lukewarm milk
3 cups of all-purpose flour
1/2 tablespoon of olive oil
1 tablespoon of unsalted butter
1 egg
Filling
2 cloves of garlic, minced
1 onion, sliced
3 tablespoons of olive oil
3 cups of chopped leafy greens (spinach, lettuce, escarole, and others)
1/2 cup of pitted black olives, chopped
1 1/2 cups of grated cheddar cheese
Salt to taste
Accessories
2 English muffin tins, greased with butter
For glazing
1 egg yolk
Ingredients
Pastry Dough
1 package of active dry yeast (15 g)
1 cup of lukewarm milk
3 cups of all-purpose flour
1/2 tablespoon of olive oil
1 tablespoon of unsalted butter
1 egg
Filling
2 cloves of garlic, minced
1 onion, sliced
3 tablespoons of olive oil
3 cups of chopped leafy greens (spinach, lettuce, escarole, and others)
1/2 cup of pitted black olives, chopped
1 1/2 cups of grated cheddar cheese
Salt to taste
Accessories
2 English muffin tins, greased with butter
For glazing
1 egg yolk
Preparation
Pastry Dough
Dissolve the yeast in the milk and let it sit
In a bowl, combine the flour
Make a hole in the center, add the yeast mixture, olive oil, butter, and egg
Mix well with a spoon
Knead on a floured surface until the dough comes together
Add more flour if necessary
Cover and let it rest for an hour
Filling
Sauté the garlic and onion in olive oil until they're soft
Remove from heat and add the chopped leaves and olives
Season with salt
Assembly
Preheat the oven and divide the dough into two portions
Roll out each portion to a rectangle about 27 x 30 cm
Fill with the filling and top with grated cheese
Roll up the pastry tightly and place it in the prepared tins
Glaze with the egg yolk and bake until golden brown.
