FLOWER WITH SPINACH AND RICOTTA

INGREDIENTS and PROCEDURE:

DOUGH :
500 g all purpose flour
200 g milk
1 pack of dry or 1/2 pack (21 g) of fresh yeast
150 g oil
1 teaspoon salt
1 teaspoon sugar
1 egg

YEAST activation: 100 g of warm milk taken from 200 g of whole milk
1 teaspoon of sugar
yeast

FILLING:
450 g frozen or blanched, drained and squeezed fresh spinach
500 g ricotta
60 g grated parmesan
1 egg
1 teaspoon salt
2 tablespoons breadcrumbs

COATING:
1 egg

Knead a pliable dough from the listed ingredients. Divide it into two parts and cover to rise to double the volume.

Meanwhile, prepare the FILLING. After thawing, squeeze the frozen spinach vigorously to squeeze out the water — blanch the fresh spinach, drain it vigorously to squeeze out all the water, and chop it finely. Add all the other ingredients and mix.

Roll out the risen loaves of dough into two circles, size 34 and 35 cm.
Transfer the first circle onto the baking paper.
Place the filling in the middle of the circle and as a ring along the outer part of the circle as shown in the picture.
Cover with a second, larger circle.
Squeeze the dough with your fingers and forks along the edges and with your fingers along the inner pile of the filling.
Cut the outer part of the circle from the edge of the dough towards the filling in the center into 24 equal parts with a sharp knife, then turn each of them to the left. Shape the dough so that the filling is visible - see pictures of the process. Coat with beaten egg and sprinkle the middle with oregano.
Place in a cold oven, turn it to 180 degrees C (static oven) and bake for 35 minutes.