Spinach Pie Recipe

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Spinach pastry is one of my favorite pastry recipes. If you are looking for an easy pastry recipe, I think this spinach pastry from ours is just for you. When I’m making pies, I always brush the yufka with a mixture of yoghurt and oil that I mix in a bowl. In this way, no matter how hard the phyllo dough is, a softly baked brioche comes out. You can actually apply the same method in spinach pie.

Some people make the spinach pastry by boiling the spinach, some make it by chopping the spinach finely and sautéing it with spices and oil for a few minutes. In fact, I would recommend you to put the raw or sauteed spinach in the pastry. Because the pastries made with boiled spinach are really mushy. You can search this food site for the most delicious börek recipes, and you can make another type of börek with spinach and serve it to your guests.

Ingredients for Spinach Pie Recipe

1 kg of spinach
3 onions
100 g of hard white cheese
1 kg of phyllo
4 eggs
1.5 glasses of yoghurt
2 tea glasses of olive oil
Enough water
Salt,
black pepper

Spinach Pie Recipe

Rinse the spinach thoroughly under running water. Fill a large bowl with water, put 1 tablespoon of salt in it. Soak the spinach in this water for about 35-45 minutes (our purpose in doing this is to make the spinach sand sink to the bottom of the water). Then, without mixing the water too much, take the spinach into a separate bowl, wash and drain 2-3 more waters. After draining well, chop finely. In a large pan, put 1 teaspoon of olive oil and finely chopped onion. Fry the onion until it turns golden brown. Add the spinach. Continue frying until the spinach absorbs the water it releases and loses its vitality. Take it off the fire. Add the cheese to the spinach and mix. In the meantime, check the salt (because spinach is not a salty vegetable, so the salt of the feta cheese may be enough) if necessary, add a little salt and pepper. Heat the oven to 220 degrees. Crack the eggs into a large bowl and whisk them well. Add the yogurt and whisk again. Add 1.5 teaspoons of olive oil. While continuing to mix, add water little by little as needed. The mixture you prepare should have the consistency of boza or ayran. Grease a large baking tray. Lay the phyllo on the counter and spread the sauce you prepared on it, touching all parts of the phyllo. Lay spinach lengthwise on the side facing you. Roll the dough forward into a roll. Roll it around in the middle of the greased tray and roll it into a rose shape. Prepare the remaining phyllo in this way and roll each roll around the previous roll. Pour the remaining sauce over the pastry and wet it all over. Bake on the middle shelf of the oven until it turns pink. Spinach fritters can be served hot, warm or cold.

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