To preserve the proper functioning of the cardiovascular system, today I bring you an explanation of how to prepare a divine spinach pie or ispanakli pie.
If you prefer, you can accompany it with green juices and garnish with coriander sprigs.
Cook
75 min
Servings
4
For the dough, mix warm water with instant dry yeast and sugar.
Let it rest for 15 minutes.
Whisk the egg with the yogurt and the previous mixture.
Add the flour, salt and olive oil and knead until you get a homogeneous dough.
Shape the dough into a ball, cover with a cloth and let it ferment for 20 minutes.
Knead again for a couple of minutes or until the dough has a smooth texture.
Divide the dough into four portions and give each of them a round shape.
Sprinkle a mold with flour and place the dough balls on top.
Cover with a cloth and let it ferment for 50 minutes.
For the filling, grate the onions with a grater.
Saute the onions over low heat with a pinch of salt.
Briefly cook the spinach with a drizzle of olive oil in another bowl.
Strain the spinach to remove any liquid that they may have released.
Mix the spinach with the poached onion and season with a little nutmeg.
Sprinkle one of the dough balls with a little flour and stretch with the help of your hands to make a rectangle.
Place a quarter of the filling and distribute it along the dough rectangle.
Fold the long sides of the dough inward and join the ends of the ends together to shape the foot.
Sprinkle some grated cheese on top of the filling.
Repeat the same operation with the other dough balls.
Bake them at 250ºC for 10-12 minutes.
