45-55 minutes
4-6 portions
oven-made

Ingredients:

  • 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:

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    The first step is to prepare the dough. Add yeast, a pinch of sugar, salt and a little bit of flour to the warm milk. Allow to rise. Then add the flour, olive oil and eggs. Mix. Please be cautious, as you need to add the flour how you would imagine with the naked eye. The consistency must resemble that of sour cream.

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    While the dough sits, you must prepare the spinach. For this step, you should wash it thoroughly and dry it.

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    Cut mozzarella into pieces and add into the dough, add also the spinach and 50 g of grated Parmiggiano Reggiano (Grana Padano) cheese. Mix everything together.

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    Place the dough into a mould (we have one for cakes, however, you may use any). Spread some oil onto the mould prior, in order to avoid sticky dough when it is done.

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    After the dough, place the filling, adding some salt and pepper to taste. Make tiny holes with toothpicks.

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    After 30-40 minutes of waiting time for the pie to be baked in the oven, we can make a sauce

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    Prior to this cooking process, you must make vegetable broth. Warm up cooking cream, pour in the broth and Gorgonzola pieces. Gently mix until the mass is consistent.

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!