3tbspchopped mint( I omitted it, I don't like mint in food)
salt and black pepper
Pour the flour in a large bowl, add salt on a side and yeast on another side.
Add the olive oil and pour the water, how much depends on the flour so add it step by step.
Knead well by hands or with a mixer.
Even with a mixer you will need about ten minutes to give the dough the right elasticity.
Put the dough into a bowl, cover with a towel and let it rest in a warm place for about one hour ( some more if the place is not that warm).
For the filling: heat the olive oil in a pan, add the garlic and cook until it turns to gold.
Keep it off the pan.
Add the frozen spinach and turn the heat up high.
Cook stirring often.
Put the spinach in a bowl and add the crubled feta, pine nuts and season with salt and pepper.
Turn on the oven at 220°C and line a tray with baking parchment.
Transfer the dough on a flourly surfarce, knead gently and roll it out about 5mm thick.
Cut out using a dish as a guide, four or six circles ( depends of course on how big you make them).
Put some filling on every circle, close the buns and keep the seal under when you put them on the baking tray.
Bake for about 15 minutes, eat them hot, warm or cold.
Put in a bowl flour, yeast and water.
Knead by hand or with a mixer.
After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
Let it rest covered for about one hour or until it doubles.
Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks.
You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes.
Watch them closely because they can burn in seconds.
Soak fava beans for at least 12 hours, changing water until it stays clear.
After this time put fava beans in a pan with water, bring it to a boil and cook for 30 minutes.
After that, if needed, peel of the cuticle from beans.
In a large skillet sautee chopped onion with garlic and olive oil.
Add fava beans and water enough, little by little, to cook for about 1 hour without burning or getting all too dry.
Puree the beans with a blender, add parsley, spices and the right amount of salt.
Serve with fresh vegetables as carrots, celery, cherry tomatoes or toasted bread and breadsticks.