Milk: 2 cups (chay) of milk
One and three-quarters cup (chay) of olive oil
Two cups (chay) of wheat flour
One spoonful of active dry yeast
One teaspoon of salt
Two spoons of grated cheese
Cream Cheese Filling:
Two spoons of olive oil
One small chopped onion
One minced clove of garlic
One minced red bell pepper
One handfull of fresh spinach leaves, washed and chopped
To taste: salt and black pepper
Covering:
One cup (250g) of creamy cheese spread
Three spoons of grated Parmesan cheese
Milk: 2 cups (chay) of milk
One and three-quarters cup (chay) of olive oil
Two cups (chay) of wheat flour
One spoonful of active dry yeast
One teaspoon of salt
Two spoons of grated cheese
Cream Cheese Filling:
Two spoons of olive oil
One small chopped onion
One minced clove of garlic
One minced red bell pepper
One handfull of fresh spinach leaves, washed and chopped
To taste: salt and black pepper
Covering:
One cup (250g) of creamy cheese spread
Three spoons of grated Parmesan cheese
Milk Mixture:
In a blender, blend the milk, olive oil, wheat flour, active dry yeast, salt, and grated cheese
Filling:
Heat the olive oil in a pan
Soften the onion, garlic, and red bell pepper
Add the spinach leaves, season with salt and black pepper, and cook for three minutes
Assembling:
Preheat the oven to 200°C (400°F)
In a 22cm diameter greased and floured tart pan, place 3/4 of the milk mixture and distribute the filling
Scoop out the remaining milk mixture, leaving the center free
Add the cheese spread in the center and sprinkle with grated Parmesan cheese
Bake for 30 minutes.
