Spinach Pie


  • For dough:
    Flour: 2 cups
    Salt: Pinch
    Milk: 1/4 cup (liquid)
    Warm water: 1/2 cup
    Vegetable oil: 1/4 cup
    Yeast: 1 teaspoon
  • Amounts of filling preparation:
    Spinach: 2 packets (washed and chopped)
    Onions: 2 (chopped)
    Lemon juice: one third cup
    Olive oil: 2 tablespoons
    Sumac: A tablespoon
    Salt: 1 teaspoon
  • For decoration:
    Egg yolk: 2 grains
    Love pond: a tablespoon
    How to prepare
    To prepare the dough: In a large bowl, mix the flour, yeast and sugar.
    Add milk, oil and stir the ingredients well.
    Gradually pour the water with continuous kneading until you have a firm dough.
    Cover the dough with a cloth and set aside until fermented. If you don’t want to use it directly, you can freeze the pastry dough in these ways.
    To prepare the filling: In a bowl mix spinach, onions, lemon juice, olive oil and finish with samak and salt. Stir the ingredients until they overlap and leave the spinach mixture aside for about an hour.
    Drain the spinach filling from the liquids.
    Divide the dough into medium-sized balls.
    Spread the dough balls on a hard surface with a little flour and then spread over each of them a amount of filling.
    Shape the dough as you like and grease her face with eggs and then sprinkle the bead on it.
    Drain the pancakes in an oven tray greased with a little vegetable oil and then insert them into a preheated oven at 180°C for about 15 minutes until brown.
    Cut the spinach pie and serve.