Ingredients
Dough
1 1/4 cup flour
1 teaspoon salt
6 tablespoons butter, frozen
80 ml iced water
Stuffing
2 tablespoon minced garlic
2 cups sliced mushrooms
Bag frozen spinach
Teaspoon sumac
3 eggs
Cup milk
1/4 cup grated cheddar cheese
1/4 cup grated cheese, Edam Cheese
How to prepare
For making dough
Keep flour in the food prepared and add salt.
Keep the butter and mix until the flour such as breadcrumbs.
Add the ice water gradually until a soft dough is made up.
Get out the dough on the table surface sprayed with flour and gently push it until clump together.
Put it in the fridge for half an hour until we get fillers.
To prepare the fillers
In the bowl on high heat put a little bit of oil and then put garlic mushrooms and even sits turn the mushrooms and loses its water. Season with salt and pepper.
Get it out to the refinery, so make sure filtered from any fluids during the cooking process.
In the same bowl put the rest of the garlic and spinach after its age of its water and turn the well.
Keep sumac, salt and pepper.
Keep the spinach in a colander until the drain of any fluids.
Get out the dough from the refrigerator and begin to line up Balnchabh in the form of a disk diameter of 25 centimeters.
Preheat the oven to 180 degrees.
Move the dough into a round tray diameter of 22 centimeters.
Put pressure on the edges and remove any further. We suspect the dough with a fork in several places so as not to swell in the oven.
Put them in the oven for 8 minutes.
Get out the dough and put spinach and mushrooms and then put the part of the cheddar cheese.
Multiply the eggs with the milk and season with salt and pepper set mixture over the padding and then put the rest of the cheese over the face.
Bake in hot oven for 20 minutes
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