Leek and Silverbeet Khachapuri

_INGREDIENTS:

_DOUGH:

• 1 tsp salt 
• 1 tsp all-purpose active yeast
• 1 tsp white sugar 
• 600g plain flour
• 1 cup water
• ½ cup milk 
• 1 tsp olive oil 
• Extra olive oil for bowl 
• 1 egg for egg wash 
• 1 Tbsp sesame seeds

_FILLING:

• 1 leek (approx 250g)
• 2 cloves garlic, minced
• 3 large silverbeet leaves
• 100g mozzarella cheese
• 200g feta cheese
• 250g cottage cheese
• Salt 
• Pepper
• 4 eggs 
• 4 tsp Sesame seeds

INSTRUCTIONS:

Start with the dough:

1. To the bowl of a stand mixer add the flour, salt, yeast, and sugar (if you don’t have a stand mixer, see below).
2. Heat water and milk in a pot on the stove until it reaches 46°C. Then pour the water and milk into the dry mix. Knead the dough with the hook attachment until smooth and elastic. This should take 5- 10 minutes.
3. Add 1 Tbsp olive oil and mix through. 
4. Transfer the dough to a clean bowl rubbed with olive oil. Cover and set aside in a warm place for 1-1.5 hours until doubled in size. If you have a hot water cupboard you can place the bowl in there to proof. 

_{If you do not have a stand mixer:}

1. Add flour, yeast, salt and sugar into a large bowl.
2. Heat water and milk in a pot on the stove until it reaches 46°C. 
3. Create a well in the center of the flour, and pour in the warm milk and water. Use your hands to combine the dough. Knead the dough by hand for 10 minutes until smooth and elastic. Add the olive oil and knead again until combined. 
4. Transfer the dough to a clean bowl rubbed with olive oil.  Cover and set aside in a warm place for 1-1.5 hours until doubled in size. If you have a hot water cupboard you can place the bowl in there to proof. 

Make the filling: 

1. Wash the silverbeet and shake off any excess water, then use a sharp knife to carefully remove the leaves from the stalks.
2. Dice the stalk into smaller pieces and thinly slice the silverbeet leaves.
3. Cut the leek in half lengthwise and slice into thin slices (including the dark leaves). Rinse the leek in a colander and shake off any excess water.
4. Heat a large frying pan with 1 Tbsp olive oil.
5. Add the chopped silverbeet stalks and leeks into the pan. Sauté for 6-8 minutes, stirring often until soft. Reduce the heat slightly and add the chopped silverbeet leaves. Cover the pan with a lid, allowing the silverbeet leaves to sweat. Check and stir often. 
6. Once the silverbeet has wilted, remove the pan from the stove and set aside.
7. In a large bowl, use a spoon to combine the grated mozzarella, cottage cheese and crumbled feta cheese. Add in the sautéed leek and silverbeet mixture and mix well to combine with the cheeses.  Season with salt and pepper. 
8. Set aside.

Once the dough has finished proofing: 

1. Preheat oven to 180°C and line two baking trays with baking paper
2. Turn the dough out onto a floured bench. Divide the dough into four equal sized balls.
3. Use a rolling pin to roll each ball out into an oblong shape 30cm in length and 17cm wide at their widest part. Each one should resemble the shape of a rugby ball. 
4. Use your fingers to fold in the sides to create a boundary, this will keep the filling in. To close the dough at each end, twist and pull the edges to form a boat shape.
5. Transfer two khachapuri to each lined baking tray, cover with a tea towel and allow to proof for a further 15 minutes.
6. Whisk together one egg and brush the edges of the dough with egg wash. Sprinkle sesame seeds onto the folded edges.
7. Evenly divide the leek and silverbeet mixture in the center of each khachapuri and top with 1 tsp of sesame seeds on each. 
8. Place the Khachapuri into the oven to bake for 15 minutes. 
9. Remove the trays from the oven. Using a 6cm wide measuring cup press down into the center of each khachapuri to create a well for the eggs. Crack one egg into each well.
10. Place the tray back into the oven and bake at 190 degrees for a further 12 minutes.
11. Remove from the oven and serve with a wedge of lemon & a knob of butter.