Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
How it's done
Dough
Mix the flour, salt, sugar and yeast in the food processor bowl. Puree the water and spinach, add with the egg and butter. Using the dough hook on a food processor, knead for approx. 5 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.
Filling
Puree the spinach, nuts, butter and garlic. Stir in the cheese and spirulina, season.
To braid
Quarter the dough. On a lightly floured surface, roll out each quarter into a circle (approx. 25 cm in diameter), spread the filling over 3 of the circles. Stack the circles on top of each other, finishing with the empty circle, press down gently, place on a baking tray lined with baking paper. Make 8 incisions from the centre, leaving a border of approx. 2 cm all the way around and creating 8 equal triangles on the inside. Make a cut between every 2 incisions, creating 8 equal triangles, each with a snip in the middle. Fold the long side of the triangle inwards so that the inside of the incision is visible. Cover and leave to rise for a further 20 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
| Tip: | For best results, roll out the dough, spread the filling on top and chill for approx. 20 mins. before braiding. |
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