Yeast spelt pies with spinach and quail egg

slané Špaldové

Spinach pies? Why not! Welcome spring this year with young spinach full of flavour and quail eggs.

Dough:

Filling:

Others:

Directions

Put the flour, sugar, yeast, eggs and milk in a bowl. Knead in a food processor for about 5 minutes. Add the diced cold butter or lard. Stir until the fat is absorbed, then add the salt and knead until you have a smooth, non-sticky dough.
Cover the bowl with a dish towel and let the dough rise at room temperature until it has reached 2.5 times its original volume (you can let the dough rise in the fridge overnight for better results).
Move the yeast dough to the work surface and divide into approximately equal pieces to roll into balls. Let them rise on a baking tray under a dish towel. Once risen, flatten the balls and smear the edges with the whisked egg.
Sweat the finely chopped onion in a little oil. Add the fresh spinach and sauté until the spinach is softened and glazed. Season with the salt and pepper and add the crushed garlic.
Remove and stir in the entire cup of Riccota. Put everything into a chopper and chop together.
Smear the edges of the pies with the egg, cover the centre with the spinach mixture and sprinkle with the diced bacon. Crack the raw quail egg into the centre.
Bake at 200 degrees until golden. Once baked, smear the edges with the melted butter.