30 September 2008

Dough
1 tsp yeast
1 tablesp oney
1 cup warm water
1tsp salt
2-3 cups flour


Filling
2 lb ricotta cheese
3 minced garlic cloves
1/2 cup minced onions
1 lb fresh spinach (10 oz pkg of frozen spinach, thawed, works fine)
3 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoon butter
1 dash nutmeg
salt
pepper

Preparation

Filling :
  • If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
  • Saute onion and garlic in butter till translucent and soft.
  • Combine all ingredients, mix well, salt and pepper to taste.
Dough :
  • Soften together yeast, water and honey.
  • Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
  • Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
  • Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
  • Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
  • Moisten the rim with a little water, fold the empty side over, and crimp the edges.
  • Prick here and there with a fork to allow steam to escape.
  • Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
  • Brush each pastry with a little butter as it comes from the oven. Makes 6 serving.

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