Preparation

• In a bowl we put the flour with the egg, the salt, the olive oil and the water
• Join everything until a smooth mass, divide in 8 parts into buns and let it rest covered with a cloth.
• To make the filling clean the spinach and the swiss chard, boil in a pot with water and salt, and when the boil breaks leave 5 minutes, turn off and pour, let it cool.
• Meanwhile in a bowl beat two eggs with grated cheese, onion with garlic.
• Bread soaked in milk and drained, seasoning and add a touch of nutmeg.
• Arrange the cake: With a roll we stretch the very fine buns, with one of them we make a greased and floured mold
• Anoint in olive oil in the whole mass and we put another mass, and thus to count 4 masses.
• Put the filling and make four eggs to put 4 eggs.
• Sprinkle with grated cheese and cover with the other 4 masses
• Anointed in olive oil before putting one of them and leaving air between layer and layer.
• Paint with the yolk of a beaten egg and bake at 200º or 220ºC until golden, about 15 to 20 minutes.