Quick Spinach and Cheese Pie

In a bowl, mix the yeast with warm water and sugar.

Let it rest for 15 minutes until it starts to foam.

Add the olive oil and salt.

Incorporate the semolina flour.

Add the white flour.

Mix the ingredients with a spatula or spoon to form a soft, sticky dough. Avoid kneading further.

Cover the bowl with a towel and let the dough rise for 30 minutes.

Transfer the dough to a floured surface and gently shape it.

Avoid kneading, simply coat it lightly in flour for easier handling.

Roll the dough into a round sheet, about 6-7 mm thick, and place it in a greased or parchment-lined tray.

A 32 cm round tray works well, but a standard oven tray is also suitable.

Prepare the filling:

- Chop the cleaned spinach finely and mix it with grated cheese. Add a drizzle of olive oil, a pinch of salt, and pepper if desired (omit salt if using salty feta). Combine well.

Spread the filling evenly over the dough. Don’t worry if it looks like a lot, the spinach will shrink during baking.

Bake the pie in a preheated oven at 180°C for 40 minutes, or until the dough edges are golden brown.

Allow the pie to cool slightly before serving. Portion it as desired and enjoy!

Here’s a cross-section of the finished pie, it speaks for itself!

Bon appétit!