Spinach English Muffins With Goat Cheese And Tomato Relish

• 5 cups spinach leaves
• 4 cups all-purpose flour
• 1 tsp active-dry yeast
• 1 tsp sugar
• 2/3 cup plain yogurt
• 3 tbsp sunflower oil
• 2 None tomatoes, diced
• 1 None small red onion, peeled and diced
• 2 tbsp wine vinegar
• 5 oz soft goat cheese (chevre)
• None None Baby spinach leaves, to garnish

1. Blanch spinach leaves in boiling salted water for 1 min. Drain in a colander, refresh under cold running water, drain again. Chop spinach finely.
2. Mix flour, yeast, pinch salt, sugar, spinach and yogurt in a bowl and stir to make a smooth dough. Add 4-6 tbsp water and knead. Shape dough into a ball and leave in a warm place for 1 hour to rise.
3. Preheat oven to 425u0b0F. On a floured surface roll out the dough to 3/4 inch thick. Cut out 12 cakes using an 3 inch round cutter.
4. Heat 1 tbsp oil in 2 large frying pans and pan-fry the cakes for 6 minutes on each side. Mix together the tomato and onion with salt, pepper, vinegar, and 1 tbsp oil to taste.
5. Slice cakes horizontally in half, spread with goat cheese and bake for 4 mins. Serve with spinach leaves and tomato salad.

spinach leaves, allpurpose, activedry yeast, sugar, plain yogurt, sunflower oil, tomatoes, red onion, wine vinegar, goat cheese, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/19091 (may not work)