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Vegetable baked cakes

Category:	Dinner
Difficulty/Costs:	simple/low
Number of people:	10
Ingredients:	200-225g Frozen spinach 500g flour 42g yeast (1 cube) 1 teaspoon sugar salt pepper 1 / 4l oil & oil 7EL 200g tomatoes (2-3 pcs.) 1 large green pepper 400g leek (Allium) 3-4 cloves garlic 1 bunch of parsley 4EL lemon juice Grease for baking sheet

Preparation:

Put the spinach into a bowl and let it defrost. Sieve the flour into a bowl and make a little hole in the middle. Put 100 ml lukewarm water to it. Then add the yeast and knead it all to a smooth dough. If needed add some more flour. Cover it and let it rest in a warm place for 15 minutes. Add ¼ l oil and some salt to the dough. Knead everything well and let sit for another 45 minutes. Wash, remove seeds and chop the tomatoes. Wash and peel peppers and leeks. Cut the peppers into thin strips, leek into thin rings. Peel the garlic and wash the parsley. Chop it all. Squeeze all the water out of the spinach. Fry all the vegetables and the garlic shortly in hot oil. Season with salt, pepper and lemon juice, then add the parsley, let cool. Once again knead the dough well. Roll out on a greased baking sheet. Distribute the vegetables evenly on it and sprinkle with 3 tablespoons oil. Bake in preheated oven - electric oven: 175° C, forced air: 150° C, - for about 40 minutes.