Preparation (about 45 min):
Pour out flour on a surface, press in bulge, pour in egg, water, put pieces of butter on dough edge, sprinkle a little salt. Knead everything well together, prepare into smooth dough, rest a little. Spread baking pan with parchment paper, roll out dough on floured surface, shape into baking pan, cut edge small, prick bottom several times with a fork.
Rub mushrooms and champignons well with kitchen paper, cut into slices, sauté onion cubes in hot olive oil, add mushrooms, sauté briefly, set aside. Mix ricotta with garlic and eggs until smooth, season with salt, pepper and nutmeg.
Add mushrooms, blanched spinach, tomato fillets, mix well, fill into prepared baking dish, bake in heated oven at about 180 °C in about 30 minutes. On top, evenly distribute diced tomatoes, chopped wild garlic and sprinkled lemon thyme, drizzle with olive oil, season with pepper mill.
For the dip, mix yogurt with curd cheese, fold in chili flakes and serve.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?