Spinach Pie Recipe

Materials

  • 3 glasses of water
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of olive oil
  • 1 egg (white on the yolk)
  • Salt
  • flour as much

To lick the opened phyllo;

  • About two cups of olive oil

For internal mortar;

  • Half kg of spinach
  • 1 leek or onion
  • Desired amount of curd or white cheese

Preparation Of

First, we take water, oil, vinegar, egg white and salt into the kneading bowl and slowly add flour to make a medium soft dough. (There is no need to make it as hard as the ravioli dough, it will not stick to the hand so that it can be opened easily.) We can prepare the stuffing while our dough is resting. Let’s add our washed spinach and leeks, add cheese and adjust the salt, add a small amount of olive oil and mix.
Let’s first divide the rested dough into two equal parts. Let’s break each piece into twelve small balls. So there will be twenty-four meringues in total. Let’s open each meringues with a rolling pin the size of a serving plate and grease it with olive oil. In this way, let’s finish by putting twelve meringues on top of each other. Let’s not grease the top. Let’s rest twelve oiled meringues on top of each other for fifteen minutes in the refrigerator. In the meantime, let’s open our dough consisting of twelve cloths in the same way. While this dough is resting, let’s roll the other group of meringues to the size of our tray with the help of a rolling pin or roller and place them on the greased tray. Let’s spread the inner mortar on it. Let’s open the other group of meringues in the form of a large dough and cover the mortar. You can compress the edges of our two-layer pastry with the help of a knife, suitable for the tray. Let’s cut our pastry into squares and mix it with a little olive oil and the egg yolk we separated. Let’s cook for about twenty twenty-five minutes at 180 degrees. Enjoy your meal.

 

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