- Flour – 500 g
- Yeast – 7 g
- Milk – 1 glass
- Mozzarella Lel’ – 250 g
- Fresh (winter – frozen) spinach – 400 g
- Olive oil – 20 ml
- Eggs – 2 pcs.
- Parmigiano Reggio cheese or Grana Padano – 50 g
- Salt, pepper, rosemary – to taste
- Gorgoncola – 50 g
- Cooking cream
- Vegetable broth
Cooking step by step:
HINT: Depending on your event or the types of mounds that you have, you may also make smaller pies instead of a single big one. The sauce may be delivered in a special manner on a plate or you may pour it over the pie.
Super easy! Unbelievably delicious!