Pide spinach ant de Montbrison by Laurent Mariotte

Ingredients

For 4 servings

• •200 g 200 g of bread dough
• •500 g 500 g spinach branch
• •2 2 new onions
• •1 gousse 1 clove of garlic
• •2 c. à soupe 2 tablespoons of olive oil
• •300 g 300 g of montbrison furnace
• •1 1 handfuls of crushed kernels
• •grey salt
• •mill pepper

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.