Crust: 3 eggs
125g unsalted butter, melted
1 tablespoon olive oil
1/4 cup skim milk
2 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
Filling: 1 hand full of cooked spinach, chopped
2 eggs, beaten
1 cup heavy cream or canned condensed cream
1 2/3 cups grated Parmesan cheese
180g pitted and chopped olives
1/2 cup fried onion
Crust: 3 eggs
125g unsalted butter, melted
1 tablespoon olive oil
1/4 cup skim milk
2 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
Filling: 1 hand full of cooked spinach, chopped
2 eggs, beaten
1 cup heavy cream or canned condensed cream
1 2/3 cups grated Parmesan cheese
180g pitted and chopped olives
1/2 cup fried onion
To make the crust: Beat the eggs until they thicken and become pale yellow
Add the melted butter and olive oil gradually
Slowly add the remaining ingredients in the order above
Place the mixture on a surface
Knead for 5 minutes or until uniform
Roll out into a circle to fit a 22cm diameter mold
Preheat the oven
Mix all filling ingredients together
Line the mold with the crust
Add the filling
Bake in preheated oven for 30 minutes
Garnish with additional arugula and olives, serve in 6 portions.
