Bollo de Verduras

Bollo de Verduras is a delightful vegetarian Spanish dish that showcases a medley of seasonal vegetables baked to perfection in a savory dough. This comforting, flavorful dish is perfect for sharing and embodies the essence of home-cooked Spanish cuisine.

Ingredients

• All-purpose flour - 200 grams
• Olive oil - 50 ml
• Water - 100 ml
• Salt - 5 grams
• Baking powder - 5 grams
• Zucchini - 100 grams, diced
• Red bell pepper - 50 grams, diced
• Carrot - 50 grams, grated
• Spinach - 50 grams, chopped
• Feta cheese - 75 grams, crumbled
• Egg - 1 large
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
3. In a separate bowl, whisk together the olive oil, water, and egg.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
5. On a lightly floured surface, roll out the dough into a circle about 1 cm thick.
6. In a skillet, heat a splash of olive oil over medium heat and sauté the zucchini, red bell pepper, carrot, and spinach until just tender, about 5-7 minutes. Season with salt and black pepper.
7. Remove from heat and let the vegetables cool slightly before mixing in the crumbled feta cheese.
8. Place the vegetable mixture in the center of the rolled-out dough, folding the edges over to encase the filling.
9. Transfer the bollo to a baking tray lined with parchment paper.
10. Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown.
11. Let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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