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Sensational spinach in this emmer wheat crust, tasty and delicious from the kitchens of  sanssouci

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This recipe is simplier than it seems reading it.
Basically, you put in a pot some rice (I used basmati, that is very scented and delicate) and frozen spinaches, then cover everything with water, add salt and stew with the pot covered, until everything is soft make it 15/20 minutes. Squash rice and spinaches with a fork, until they get a bit creamy, add an egg and grated parmesan (or another hard cheese you like) and some nutmeg powder, if you like it.

In the meantime, prepare a dough with emmer flour, salt, and water. I used emmer because is tastier than the regular wheat, but common wheat is ok too.
Mix flour and salt with water, one drop at a time, or you'll get glued to the dough forever. Flatten it with a rolling pin, it must get very thin, a couple of millimeters. I haven't added ant leaven, 'cause it makes my belly swollen, but if you like a softer dough, add a teaspon of dry baking powder and let it rest for a 15 minutes after working the dough and before flattening it

lay the dough in an oven pan with oven paper, like a sheet, leaving half of it outside. Add the filling, fold the dough sheet on it, close the border squeezing a bit.
Oil the surface with a drop of olive oil and sprinkle vwith salt.
bake for 30/40 minutes at 180C/356F

You're ready for your overdose of carbohydrates! :D

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Allergy warning – recipe contains egg products