Fresh spinach is a versatile vegetable, packed with nutrients and with a distinctive flavor that enhances any dish. Start by washing the spinach well, ensuring you remove any impurities. Then, boil it in salted water for a few minutes until it reduces in volume and becomes soft. After draining it, let it cool a bit and chop it finely, then set it aside.
Mushrooms, whether champignon or pleurotus, also need to be washed and cleaned. Chop them finely along with the onion, both ingredients being essential to give the dish a rich taste. In a pot, add a little oil and, over medium heat, sauté both ingredients. It is important to stir constantly to avoid sticking. Do not add water; a splash of white wine might be a good idea, as it will evaporate quickly, leaving only the aroma. After about 5-7 minutes, add the chopped garlic, diced tomatoes, and the spinach you prepared earlier. Let everything cook for another half minute, then remove the pot from the heat.
To achieve a perfect texture, tilt the pot slightly so that the oil drains. The mushrooms need to be well dried; this is the secret to a tasty dish. After draining the excess oil, season the mixture with salt and pepper to taste.
Then, take a sheet of dough and roll it out into a rectangle. On the longer side, sprinkle a layer of grated cheese, followed by half of the mushroom mixture. Add cheese again, then top with crumbled or grated telemea. Carefully roll the dough to form a log. Brush the log with a little oil or a mixture of beaten egg with water, then place it in the oven.
About 5 minutes before it’s ready, take the log out of the oven and drizzle it with garlic sauce, sprinkling cheese on top again. This step will help form a delicious crust. If you didn’t have cheese on hand, you can improvise with a little sour cream mixed with the remaining garlic, brushing the log with this mixture and sprinkling telemea on top. Be careful with the telemea, as putting it in too early can cause it to burn too much.
This recipe can be easily adapted; you can create a pie that is cut into squares or delicious pastries. Do the same with the second sheet of dough, baking them at high heat until golden. The final result is a savory appetizer, perfect to be served alongside a cold beer or a quality red wine. The delight is guaranteed!
Mushrooms, whether champignon or pleurotus, also need to be washed and cleaned. Chop them finely along with the onion, both ingredients being essential to give the dish a rich taste. In a pot, add a little oil and, over medium heat, sauté both ingredients. It is important to stir constantly to avoid sticking. Do not add water; a splash of white wine might be a good idea, as it will evaporate quickly, leaving only the aroma. After about 5-7 minutes, add the chopped garlic, diced tomatoes, and the spinach you prepared earlier. Let everything cook for another half minute, then remove the pot from the heat.
To achieve a perfect texture, tilt the pot slightly so that the oil drains. The mushrooms need to be well dried; this is the secret to a tasty dish. After draining the excess oil, season the mixture with salt and pepper to taste.
Then, take a sheet of dough and roll it out into a rectangle. On the longer side, sprinkle a layer of grated cheese, followed by half of the mushroom mixture. Add cheese again, then top with crumbled or grated telemea. Carefully roll the dough to form a log. Brush the log with a little oil or a mixture of beaten egg with water, then place it in the oven.
About 5 minutes before it’s ready, take the log out of the oven and drizzle it with garlic sauce, sprinkling cheese on top again. This step will help form a delicious crust. If you didn’t have cheese on hand, you can improvise with a little sour cream mixed with the remaining garlic, brushing the log with this mixture and sprinkling telemea on top. Be careful with the telemea, as putting it in too early can cause it to burn too much.
This recipe can be easily adapted; you can create a pie that is cut into squares or delicious pastries. Do the same with the second sheet of dough, baking them at high heat until golden. The final result is a savory appetizer, perfect to be served alongside a cold beer or a quality red wine. The delight is guaranteed!
Ingredients
300-350 g mixed mushrooms (shiitake, oyster, white crimini, this is what I used... you can put what you like) 50 g fresh spinach leaves 3-4 slices of dried tomatoes (fresh ones leave juice) feta cheese, to taste 3-4 cloves of garlic dill to taste 1 large onion 3-4 tablespoons of oil (olive preferred) 2 sheets of pastry 300 g mozzarella salt and pepper to taste