'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 boneless chicken breasts (350 g)
4 cups of packed spinach leaves (315 g)
1 medium onion (100 g), finely chopped
4 tablespoons of all-purpose flour
1/2 cup of skim milk (120 ml)
2 lightly beaten eggs
1/2 teaspoon of salt
10 cherry tomatoes
'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 boneless chicken breasts (350 g)
4 cups of packed spinach leaves (315 g)
1 medium onion (100 g), finely chopped
4 tablespoons of all-purpose flour
1/2 cup of skim milk (120 ml)
2 lightly beaten eggs
1/2 teaspoon of salt
10 cherry tomatoes
Preheat the oven to 400°F (hot)
Lightly grease a 25 cm diameter and 6 cm high refractory dish with oil. Reserve
Prepare the dough: in a medium bowl, mix together the water, salt, egg, and oregano
Pass the bread slices through this mixture and line the bottom and sides of the prepared dish
Bake in the preheated oven until slightly dry (about 5 minutes). Reserve
Prepare the filling: in a food processor, blend all the ingredients except the cherry tomatoes until smooth
Transfer this mixture to the dish, arrange the cherry tomatoes on top, and bake until firm (about 30 minutes)
Serving hot
Calorie count per slice: 107
