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1 egg per 100g of flour

1 tsb olive oil per 100g of flour

i.e. 6 eggs , 600g flour, 6 tsp olive oil


Spinach either frozen ( defrost and drain before using )

Tomao puree or Sun Dried Toms.

Various herbs i.e oregeno, taragon , sage etc.


Combine the ingredients.

Kneed until dough becomes elastic and glutin starts to work.

Cover / Wrap.

Put in fridge for at least 1 hour.

Roll out to shape.

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