Olive oil (for greasing)
For the dough
1 cup of water (240 ml)
1/2 teaspoon of salt
1 egg
1 tablespoon of oregano
9 slices of whole wheat bread, without crust (215 g)
For the filling
4 medium-sized chicken breasts (350 g)
4 cups of spinach leaves well compressed in a cup (315 g)
1 medium-sized onion (100 g), finely chopped
4 tablespoons of all-purpose flour
1/2 cup of skim milk (120 ml)
2 eggs, lightly beaten
1/2 teaspoon of salt
10 cherry tomatoes
Olive oil (for greasing)
For the dough
1 cup of water (240 ml)
1/2 teaspoon of salt
1 egg
1 tablespoon of oregano
9 slices of whole wheat bread, without crust (215 g)
For the filling
4 medium-sized chicken breasts (350 g)
4 cups of spinach leaves well compressed in a cup (315 g)
1 medium-sized onion (100 g), finely chopped
4 tablespoons of all-purpose flour
1/2 cup of skim milk (120 ml)
2 eggs, lightly beaten
1/2 teaspoon of salt
10 cherry tomatoes
Preheat the oven to 200°C (hot)
Grease a 25 cm diameter and 6 cm high ceramic mold with olive oil
Set aside
Prepare the dough: in a medium-sized bowl, mix water, salt, egg, and oregano
Place the bread slices in that mixture and line the bottom and sides of the prepared mold
Put it in the preheated oven to dry slightly (around 5 minutes)
Set aside
Prepare the filling: in a processor, blend all the ingredients except for the cherry tomatoes until you get a homogeneous mixture
Transfer that mixture to the mold, arrange the cherry tomatoes on top, and bake until firm (around 30 minutes)
Serve warm
107 calories per slice
