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 Time30minutes
Cook Time25minutes
Total Time55minutes
Servings6-8
AuthorManuela Zangara
Ingredients
Dough
500gms– 1.1 lbs. flour
270gms– 1 cup + 1.5 tbsp waterlukewarm
7gms– 2.5 tsp dry active yeast
½tbspsugar
2tbspextra virgin olive oil
1 ¼tspsalt
Topping
1dose of Espinacas a la Catalanaclick here for the recipe
Instructions
Dough
Put the yeast and sugar in the lukewarm water and set aside to activate.
In the meantime put the flour, salt and extra virgin olive oil in a mixer with a dough hook.
When the yeast mixture is frothy, pour it into the mixer.
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.
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.
Roll the dough into a thin (3mm – 0.1 inches) rectangle.
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.
Then remove from the oven and top with the spinach mixture.
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.