Summary

Ingredients

• 300 grams flour
• 80 g butter or mararine
• 1 pack dry yeast
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar
• 120 ml water
• 500 g spinach
• 1 tablespoon margarine
• 1 clove garlic
• 1 small onion (s)
• 125 ml milk or cream
• salt
• pepper
• 1 eggplant (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 4 tomato (s)
• cheese, grated
• oregano

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Instructions

1. Work the flour, butter pieces, yeast, salt, sugar and lukewarm water into a dough in a bowl, then cover and let rise for about 1 hour.
2. Clean the spinach and cut into large pieces.
3. Heat the margarine with the diced onion and grated garlic clove in a saucepan, add the milk or cream and the spinach, sauté briefly until the spinach has collapsed, then drain off the liquid. Season to taste with salt and pepper. Cut the aubergine into 1 cm wide slices, season with salt. Heat olive oil in a pan, briefly fry the grated clove of garlic, add eggplant slices and brown, then drain on a kitchen towel. Cut tomatoes into slices, lightly salt. Now roll out the dough on a greased tray (or baking paper), place tomatoes, cheese, spinach and aubergines on top, season everything well with oregano and then sprinkle with grated cheese again (amount to taste).
4. Bake everything in the oven at medium temperature for about 25 to 20 minutes.