Spinach, Olive and Onion Bread
|Yeast based dough||1 Cup (16 tbs) (Enough to make 1 loaf)|
|Olive oil||1 Tablespoon|
|Egg white||1 , lightly beaten|
|Olive oil||2 Tablespoon|
|Red onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), crushed|
|Spinach||1 1⁄2 Pound, stalks removed and leaves shredded (750 Gram)|
|Stuffed green olives||4 Ounce, sliced (125 Gram)|
|Fresh mozzarella cheese||3 Tablespoon, grated|
|Freshly ground black pepper||To Taste|
1. Prepare dough.
2. To make filling, heat olive oil in a large frying pan and cook onion until soft. Add garlic and sultanas and cook 1 minute longer. Add spinach and olives and cook over a medium heat until spinach just begins to wilt. Remove from heat and mix in mozzarella. Season to taste with black pepper. Set aside.
3. Knock down dough and knead lightly. Divide dough into four portions, and roll each out into 5 mm / 1/4 in thick circles. Place two circles on lightly oiled baking trays, then spread with filling to within 2.5 cm / 1 in of edge. Cover with remaining circles and pinch sides together to seal edges.
4. Brush top with olive oil. Cover with a clean tea-towel and set aside to rise in a warm place until doubled in size.
5. Brush top with egg white and bake at 200° C / 400° F / Gas 6 for 25 minutes, or until golden brown and well risen.