Ingredients
- 20 by
- 15 rectangle
- 13 metal baking (pan)
- 3 garlic (cloves)
- 1 1/2 times larger than the other
- 1 day
- 1 pepper (freshly ground)
- 575 gr flour in mound on work surface
- 575 gr unbleached all-purpose flour
- 350 ml warm water
- 240 ml water
- 160 gr mozzarella cheese
- 150 gr spinach stemmed
- 130 ml olive oil
- 120 ml warm water in bowl
- 95 gr black olives
- 85 gr raisins
- 60 ml olive oil
- 45 ml oil in bottom
- 45 ml oil
- 24 gr onion (minced)
- 8 gr salt
- 1 gr pepper flakes (dried red)
- 2 packages dry yeast
sides. Brush with remaining 2 tablespoons oil. Spread filling in pan and sprinkle with cheese. Roll remaining dough out on lightly floured surface into 9 by 33 cm rectangle. Brush edges with water and place atop filling. Pinch top and bottom crusts together. Brush top of pie with water. Cut three 8 cm slits in top. Bake until well browned, about 35 minutes. Cool slightly. Serve pie warm or at room temperature.
