Spinach and Fourme de Montbrison pide by Laurent Mariotte

Ingredients

4 servings

• 200 g of bread dough
• 500 g of leaf spinach
• 2 spring onions
• 1 garlic clove
• 2 tablespoons of olive oil
• 300 g of Fourme de Montbrison cheese
• 1 handful of crushed walnuts
• grey sea salt
• freshly ground pepper

Steps

1. 1

   Divide the dough ball into four, shape by hand into an oval (like a shuttle) pressing down a bit more in the center. Slide onto a baking sheet covered with parchment paper and keep cool.

2. 2

   Trim and wash the spinach; drain well. Peel and mince the spring onions.

3. 3

   In a sauté pan, heat the oil and sauté the peeled and grated garlic clove for 2 minutes.

4. 4

   Add the onions and sauté for another two minutes, then add the spinach, increasing the heat to sear them quickly. Season, add the walnuts, and transfer to a plate. Let cool.

5. 5

   Fill the bread dough bases with the wilted spinach. Moisten the edges of the dough with a little water then pinch the ends. Place pieces of Fourme de Montbrison on top and bake on the middle rack for 10 to 15 minutes.