Ingredients espinagada with cabbage and loin

• 1 cup of water
• 1 cup of olive oil
• 1 tablespoon of lard
• Normal flour, approximately 500 g
• 1/2 cabbage
• 1/2 cauliflower
• 6 “grells”
• 1 leek

• 1/2 kg loin
• 3 o 4 garlic cloves
• Salt
• Black pepper
• Coarse ground black pepper
• Cayenne pepper
• Extra virgin olive oil
• 1 hour and 15 minutes in the oven at 170/180 degrees Celsius, depending on the oven.

Preparation espinagada with cabbage and loin

1. First, preheat the oven to the desired temperature. Rub the pork loin with salt, olive oil, black pepper, coarse ground black pepper, and cayenne pepper. Let it rest.

2. Cut all the vegetables into small pieces, rub them with your hands, apply pressure to mix well and lose their water. Let the “espinagada” dough rest in another container.

3. Cut the pork loin into strips. Stretch the dough (it should be very thin) into a rectangular shape and cut the 4 corners to avoid excess dough when closing the “spinach pie”espinagada”.

4. Place a layer of vegetables, cover it with the pork loin, and finally, another layer of vegetables.

5. Close the “espinagada” with the help of baking paper. Bake it at 180 degrees Celsius for 1 hour and 15 minutes.

Enjoy!