1 bag of dried yeast or 7 grams
250 gr flour
pinch of salt
1 tsp sugar
125ml warm water
2 tbsp olive oil
6 tbsp grated cheese
125 gr fresh goat cheese
3 tbsp pine nuts
300 g spinach (frozen, chopped)
Pepper and salt
6 tbsp grated cheese
Add the sachet of yeast and sugar to 75 ml of warm water and let it stand for a few minutes until it starts to foam. Place the flour in a bowl and make a well in the center. Add the yeast mixture and mix little by little with the flour. Gradually add the other 50 ml of water and knead well with your hands. If the dough is still very dry, add another tablespoon of water. When the dough is nice and even and elastic, put it in a bowl that has been greased with a thin layer of olive oil. Turn the dough ball a few times in the bowl so that it is also covered with a layer of olive oil. Cover the bowl with a vapor tea towel. Let the dough rise in a warm place for about half an hour.I often put the bowl in the oven at 40 degrees.
Meanwhile make the filling; Thaw the spinach and put it in as sieve or colander. Press out as much liquid as possible with the back of a spoon. Mash the goat cheese through the drained spinach and fold in the pine nuts. Season with a generous pinch of salt and pepper.
Heat the oven to 220 degrees. When the dough has doubled in amount, remove it from the bowl and knead it well. Divide the dough into 6 pieces and shape into balls. Dust a work surface with a little flour and roll out the dough balls. Spoon a little filling in the middle and then fold the sides in and then fold the bottom and top over. Press the edges together well. You can also dampen the edges a little with water to help them stick better.
Place the buns on a baking tray lined with baking paper and brush with a little olive oil. Sprinkle them with a little grated cheese. Place the filled buns in the middle of the oven for about 15 minutes. When they are crispy and lightly browned, they are ready. They are very tasty hot or cold.
Source: Leukerecepten by leukerecepten-nl.
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