Mallorcan Coca with Spinach Leaves

For the Mallorcan coca with spinach leaves, sift the flour in a bowl and mix with the dry yeast. Add sugar, 1/2 teaspoon salt, wine, 6 tablespoons olive oil and 100 ml water and knead until smooth. Cover and let rise in a warm place for 1 hour.

Sort out the spinach, clean it and wash it thoroughly. In a large pot, bring lightly salted water to a boil. Add the spinach dripping wet and cook until it collapses. Lift out with a slotted spoon, briefly rinse in ice water and then drain carefully. Preheat the oven to 200°C (convection oven 180°C).

Coat a baking tray with olive oil. Roll out the dough thinly and line the baking sheet with it. Spread the spinach on it and top with onion rings, raisins and pine nuts. Mix the remaining olive oil with lemon zest, marjoram, pepper, cayenne pepper and salt and drizzle over the spinach. Bake the Mallorcan coca with spinach leaves in a hot oven for about 25 minutes.

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