--TOMATO DOUGH--
250 g  Plain flour
5 g  Salt
124 g  Tomato puree
12 g  Fresh yeast,mixed w/
1 tb ;warm water
30 g  Olive oil

-SPINACH DOUGH-
250 g Plain flour
5 g Salt
150 g Spinach,* chopped & cooked
12 g Fresh yeast, mixed w/
1 tb ;warm water
25 g Olive oil

-BEETROOT DOUGH-
250 g Plain flour
5 g Salt
12 g Fresh yeast, mixed w/
1 tb ;warm water
125 g Beetroot sliced w/ juices**
35 g Olive oil

Make each dough separately, kneading for 5-8 minutes until you have a
smooth elastic dough. Rest each dough, covered, for 30 minutes. To make
plait; cut each dough in half & gently roll each piece on a lightly floured
surface until approximately 25 cm long. With a roll of each color, make a
plait, making sure to seal the ends. Place on a greased baking tray. Rest
in a warm place covered with a towel for 1-1.5 hrs. Brush with beaten egg
and bake in a 220oC oven for 25 mins. *Frozen is ok. **Canned is ok.