Pide spinach ant de Montbrison by Laurent Mariotte

Method

1. 1

   Divide the ball of dough into four, hand-shaped oval (like a shuttle) with a little more support in the centre. Slip on a baking sheet covered with baking paper and set aside in the cool.

2. 2

   Collect and wash the spinach; Swipe them. Peel and slice the new onions.

3. 3

   In a hopper, heat the oil and sauté the peeled and grated garlic pod for 2 minutes.

4. 4

   Add the onions and stir again for two minutes, then add the spinach by increasing the heat to catch them quickly. Season, add the nuts and dispose of in a plate. Let it cool.

5. 5

   Garnish the bread dough from the spinach fall. Moisten the edges of the dough with a little water and then pinch the ends. Place pieces of Montbrison's fork and bake at mid height for 10 to 15 minutes.

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