BROCCOLI & SPINACH MEATBALL PIE
INGREDIENTS
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Crust:
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2 cups “Cup 4 Cup” gluten free flour (or use all purpose flour if not gluten free)
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1 tablespoon rapid rise instant yeast
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1 teaspoon sugar
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3/4 teaspoon kosher salt
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3/4 cup warm water (about 105 degrees F)
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3 tablespoons extra-virgin olive oil
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Broccoli/Spinach:
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2 heads broccoli
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5 ounces baby spinach
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olive oil
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sea salt
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Meatballs:
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3/4 lbs meatloaf mix (beef/pork/veal)
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1 egg
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1/2c-3/4c. bread crumbs (I used gluten free aleia’s)
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salt/pepper to taste
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The filling:
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16 ounces mozzarella cheese, shredded
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10 ounces ricotta cheese
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6 eggs
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