For the dough:
500 grams of white flour
3 tablespoons of olive oil
1 teaspoon fine salt
1 tablespoon vinegar 5%
A glass and a quarter of water
To fill:
A packet of chopped drained spinach
A packet of chard leaves without the white stem
salt
Black pepper
2 mozzarella balls cut into small pieces
1 cup of ricotta cheese
Half a cup of Parmesan cheese
A little ground chili
salt
Black pepper
For coating:
1 egg L
1 handful of sesame seeds
Preparation of the dough:
1. Knead all the dough ingredients in a mixer with a guitar hook for about 10 minutes until you get a flexible dough.
2. Transfer the dough to a slightly deep tray, divide into about 8 balls and place them in a pan with oil (see from all directions) cover with plastic wrap and leave to rest for about four hours
3. Preparation of the filling: blanch the spinach and chard in boiling water for about a minute and transfer to ice water, filter, squeeze well and chop.
4. Mix the spinach with the other ingredients.
5. Take a ball of dough, place it on a surface and roll the dough with oiled hands into a thin and transparent sheet. If there are thick edges left, you can cut them with scissors/knife. Place a filling at the end and roll the dough around the filling, roll the dough around itself into a snail, place in a pan lined with baking paper
6. Beat the egg in a small bowl and apply on the borax. Sprinkle sesame seeds and bake in the oven for about 30 minutes until the dough is brown.
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