Finely chop the onion and fry it for 4/5 minutes in a drizzle of olive oil.

Add the minced meat and cook for 5 minutes over medium heat, stirring regularly. Set aside.

Finely chop the olives and add them to the stuffing with the raisins. Mix to distribute well.

Finely chop the garlic.

Clean the spinach, and remove the stalk from the larger leaves. Chop the spinach.

In a frying pan, fry the garlic in a drizzle of olive oil.

Add the spinach leaves and reduce for a good 3 minutes. Remove from the heat.

In a salad bowl, mix the cooked spinach with the crushed ricotta (or mozzarella cheese cut into small pieces), add the pine nuts, salt and pepper and mix again to homogenize.

In a bowl, mix the flour and salt.

Add the soft butter, previously cut into small cubes. Mix with your fingertips.

Gradually add an egg and the milk and mix to form the dough.

Form 4 balls and flatten them into large discs. Put them on a tray, cover with a damp cloth and place in the refrigerator while you prepare the filling.

When the filing is ready, take the dough out of the fridge.

On a floured surface, roll out the dough thinly and cut out the discs with the help of a round ravioli mould or a large glass.

Separate the white and yolk from the second egg.

Place the filling in the center of the disc. Brush the edges of the disc with the egg white, and close to form the turnover.

Brush the turnovers with egg yolk and bake for 15 to 20 minutes at 200°C.