ingredients:
2 cups white flour spelled
3 / 4 teaspoon sea salt, divided
1 / 3 cup and 1 tablespoon extra virgin olive oil
1-2 tablespoons water
1 / 2 cup chopped yellow onion
1 / 2 cup finely shredded red cabbage
1 / 2 cup chopped zucchini
8 cups (16 ounces) fresh baby spinach, washed and dried
1 clove garlic, minced
1 / 2 teaspoon dried marjoram
1 / 2 teaspoon dried basil
1 / 2 teaspoon dried thyme
1 teaspoon dry mustard powder
1 teaspoon paprika
1 / 4 teaspoon ground red pepper
1 large tomato, cut into 8 half-moon slices
how it's made?
1. Preheat oven to 375 ° F.
2. To prepare the pastry, sift the flour and 1 / 4 teaspoon salt in medium bowl. Slowly pour in 1 / 3 cup of oil, stirring to form a paste. Do not overmix or dough will be too tough. Use up to 2 tablespoons water to help train the dough.
3. Gather the dough into a ball and roll lightly with a rolling pin until there is 9 inches in diameter. Poke the bottom of the crust with a fork all. Putting aside while preparing the filling.
4. Heat a medium skillet over medium heat and add the remaining 1 tablespoon oil and onion. Sauté for 2 minutes, add the cabbage and zucchini and saute an additional 5 minutes. Add spinach and saute until wilted.
5. Add garlic, the remaining 1 / 2 teaspoon salt, marjoram, basil, thyme, mustard, paprika and pepper. Stir well to combine, and saute for 1 minute.
6. Pour mixture into prepared crust.
7. Bake for 35 minutes.
8. Remove pie from oven and garnish with a ring of sliced tomato.