Spinach and Olive Tart

Name: Spinach and Olive Tart
Yield: 12
Ingredients: Milk; 2 1/2 cups of milk; 1/2 cup of olive oil; 3 eggs; 2 cups of all-purpose flour; 50g of grated Parmesan cheese; 1 tablespoon of active dry yeast; Stuffing; 1 bunch of spinach; 2 tablespoons of olive oil; 1 small onion finely chopped; 1 cup of pitted green olives; 1 tomato without peel and seeds; 200g of ricotta cheese crumbled; Salt and pepper to taste

1
Milk
2
2 1/2 cups of milk
3
1/2 cup of olive oil
4
3 eggs
5
2 cups of all-purpose flour
6
50g of grated Parmesan cheese
7
1 tablespoon of active dry yeast
8
Stuffing
9
1 bunch of spinach
10
2 tablespoons of olive oil
11
1 small onion finely chopped
12
1 cup of pitted green olives
13
1 tomato without peel and seeds
14
200g of ricotta cheese crumbled
15
Salt and pepper to taste

Ingredients

1
Milk
2
2 1/2 cups of milk
3
1/2 cup of olive oil
4
3 eggs
5
2 cups of all-purpose flour
6
50g of grated Parmesan cheese
7
1 tablespoon of active dry yeast
8
Stuffing
9
1 bunch of spinach
10
2 tablespoons of olive oil
11
1 small onion finely chopped
12
1 cup of pitted green olives
13
1 tomato without peel and seeds
14
200g of ricotta cheese crumbled
15
Salt and pepper to taste

Directions

1
Stuffing
2
Wash and chop the spinach
3
In a pan, heat the olive oil, sauté the onion and cook the spinach
4
Add the olives, tomato, ricotta cheese, salt, and pepper
5
Let it cool
6
Milk
7
Blend the milk, eggs, flour, cheese, yeast, and olive oil in a blender
8
In a rectangular baking dish greased with olive oil, place half of the dough, spread the stuffing, and cover with the remaining dough
9
Bake in a preheated oven at 180°C for 30 minutes or until the surface is golden brown.