Spinach Galette

This was silly-easy. Silly! I had no idea what to make for dinner, but I had some odds and ends of cheese I wanted to use up. This was the result.

You Will Need:

For The Crust:

2 1/4 teaspoons instant yeast
2 cups water
1 tablespoon sugar
2 1/2 teaspoons salt
4-6 cups bread flour

In a large bowl, dissolve the yeast in the water and add the sugar and salt. Add the flour a cup at a time, beating well with a wooden spoon. When dough is stiff enough to handle, turn out on a board and knead, adding additional flour if needed. Knead until smooth-about ten minutes. Place in a well-oiled bowl. Turn once, cover and let rise until doubled-about an hour. Punch down, let rest five minutes before stretching and placing in an oiled pan.

Preheat the oven to 350 degrees F.


Make the filling while the dough rises:

2 packages frozen spinach-cooked, drained and squeezed dry in a kitchen towel.
2 cups 4 % cottage cheese, drained
3 eggs
3 cups grated Provolone cheese
1 cup grated Pecorino Romano
1 teaspoon dried minced garlic (it was all I had. Fresh would be better)
salt and pepper to taste
1/4 cup chopped parsley
About 8 sage leaves, chopped
1 teaspoon dried thyme
1/2 teaspoon dried chervil tossed over at the last minute before baking

Mix everything except chervil together.

Wash:
1 egg yolk 1 tablespoon water

Press dough into a large, deep oiled pan (I used large cake pans). Let extra dough overhang as it will be folded partly over. Fill galette with spinach mixture. Fold the edges of the dough over the spinach mixture leaving the centre exposed. Brush with egg wash. Dust centre lightly with chervil and bake in a 350 degree oven for about 30 minutes (you'll need to keep checking). Let stand five minutes before cutting. This makes a massive amount of food (leftovers, yay!).