Summary

Ingredients

• 500g flour
• 5 tablespoon olive oil
• 1 pack dry yeast
• salt
• 300 g minced meat, mixed
• 1 onion (s)
• 10 olives, black, without stone
• 1 kg kale, weighed uncleaned
• 100 g salami, sliced
• 250 ml vegetable stock
• 3 tablespoon crème fraîche
• 70 g cheese, rated
• some oregano
• 1 teaspoon herbs, Italian
• some pepper

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Instructions

1. Knead a smooth dough from the flour, 2 tablespoons of oil, 125 ml of water, a pinch of salt and the yeast and keep warm. Grease a springform pan.
2. Clean and chop the kale, removing the hard stalks. You can also use kitchen-ready frozen kale. Then let it thaw before preparation.
3. In a deep pan in 2 tablespoons of oil, first sweat the onions, then fry the minced meat and mash it. Add the sliced olives, kale and salami cut into strips and let simmer briefly. Add the stock and reduce over low heat until the liquid has almost disappeared.
4. Roll out 2/3 of the dough round and line the mold with it so that the edge overhangs. Roll out the remaining dough into a round lid and prick several times with a fork so that the steam can later escape.
5. Now stir the crème fraîche and cheese into the vegetables and season with salt, pepper and oregano. Pour everything into the pastry pan, put the lid on and press the edge into place. Brush the surface with a little olive oil and sprinkle the herbs over it.
6. Bake in a preheated oven at 180 degrees for 35-40 minutes.