Difficulty: Moderate
Serves: 2 – 3 people
Ingredients:
Ingredients for Dough
- 158 g of All-Purpose Flour
- ½ tsp Salt
- 90 g of Unsalted Butter (cube)
- 4 tbsp ELAIESE Red Palm Oil
- 120 ml Cold Water
Ingredients for Filling
- 3 cloves for Garlic (minced)
- 200 g of Portobello Mushrooms (sliced)
- 100 g of Spinach
- Black Pepper for taste
Ingredients for Egg Mixture
- 6 eggs
- 180 ml Milk
- Mozzarella Cheese for taste
Instructions:
- Preheat oven to 190 degree Celsius.
- In a large bowl, mix the flour and salt thoroughly. Add the butter, oil, water and quickly mix the mixture together to form a firm dough. Set the dough aside.
- Heat a pan over medium high heat and pour in the red palm oil. Add in the garlic, mushroom and spinach. Sauté for 12-15 minutes until all the liquid is evaporated. Season with salt and black pepper to taste.
- Transfer the spinach and mushroom in a bowl to let it cool.
- Roll out the dough to a thin 10-inch circle with a lightly floured rolling pin. Transfer to line a 9-inch pie pan. Trim the excess dough and crimp the edge. Using a fork, poke a few holes on the dough before adding the spinach-mushroom mixture onto the crust.
- To make the egg mixture, whisk together the eggs and milk. Season the mixture with salt and pepper. Pour the egg mixture over the top of the spinach-mushroom mixture and cover the top with mozzarella cheese.
- Bake for 40 minutes or until the filling is set in the center.
