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Coca de Espinacas a la Catalana

Coca de Espinacas a la Catalana

Coca de Espinacas a la Catalana - a typical savoury pastry from Catalonia, in the North of Spain, made with spinach, raisins and pine nuts.

Course Main
Cuisine Catalan, Spanish
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 -8
Author Manuela Zangara

Ingredients

Dough

  • 500 gms – 1.1 lbs. flour
  • 270 gms – 1 cup + 1.5 tbsp water lukewarm
  • 7 gms – 2.5 tsp dry active yeast
  • ½ tbsp sugar
  • 2 tbsp extra virgin olive oil
  • 1 ¼ tsp salt

Topping

  • 1 dose of Espinacas a la Catalana click here for the recipe

Instructions

Dough

  1. Put the yeast and sugar in the lukewarm water and set aside to activate.
  2. In the meantime put the flour, salt and extra virgin olive oil in a mixer with a dough hook.
  3. When the yeast mixture is frothy, pour it into the mixer.
  4. Knead for 3 minutes, till the dough looks smooth.  It must feel soft and elastic when you touch it. If you do not have a mixer, you can knead all the ingredients by hand for 5 to 10 minutes.
  5. Make a ball with the kneaded dough, dust it with flour and set it aside in a large bowl covered with a dry cloth to rise for at least 2 hours or until it doubles in volume.

Topping

  1. Follow this recipe and keep it aside.

Assembling

  1. Roll the dough into a thin (3mm – 0.1 inches) rectangle.
  2. Put it on an oven tray lined with baking paper and bake in a pre-heated oven at 180°C – 355°F for 15 minutes.
  3. Then remove from the oven and top with the spinach mixture.
  4. Increase the oven temperature to 200°C – 390°F and return the coca to the oven. Cook for another 5 to 10 minutes or until the dough is golden brown and cooked through.
  5. Slice and serve.