Ingredients:

  • 1 teaspoon Dry yeast
  • ½ teaspoon Sugar
  • ¾ cups (150g) Lukewarm water
  • 1 ½ cups (225g) High grade flour plus extra for dusting
  • 1 teaspoon Salt
  • ½ teaspoon Oil
  • 1 cup (240g) Ricotta
  • 1 ½ cups(150g) Colby cheese
  • ¼ teaspoon Salt
  • Pepper
  • 120g Baby spinach
  • 1 Lemon

Method:

 

  1. Place the water, yeast and sugar into a small bowl and stir to combine. Set aside for 5 minutes or until foamy.
  2. Place the flour and salt into a big bowl and mix. Make a well in the center
  3. Pour the yeast mix into the well and mix together into a dough.
  4. Lightly flour the bench and knead the dough for 3-4 minutes or until smooth.
  5. Brush a big bowl with the oil so that the dough doesn’t stick to it and place the dough inside. Cover with a clean tea towel and prove (let rise) in a warm place.
  6. Grate the Colby cheese and place into a big bowl, add ricotta.
  7. Zest the lemon and add the lemon zest. Cut both sides of the lemon off and the lemon in half lengthwise and then into wedges. Reserve the wedges for later.
  8. Season with salt and pepper.
  9. Divide the dough into 4 pieces. Shape each piece into a small rectangle and then roll out on a floured bench into a large, thin rectangle.
  10. Place a quarter of the cheese filling on one half of the rectangle leaving a 2 cm border and top with a quarter of the baby spinach leaves. Fold the other half of the rectangle over to enclose the filling and fold the border to seal.
  11. Repeat with the other 3 pieces.
  12. Heat a large frying pan over medium heat. Cook the rectangle for a few minutes on each side or until golden.
  13. Cut into pieces and serve with lemon wedges and more pepper if you like.

Equipment

  • 2 Big bowls
  • Small bowl
  • Cup and spoon measures
  • Grater
  • zester
  • Scale
  • Frying pan
  • Rolling pin
  • Cutting board and knife
  • Flipper
  • Pastry brush

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