Cheese and spinach pastry
This is a great pastry! One of the best combinations is spinach and cheese. Use good quality cheeses that give a nice punch of flavor, and the spinach adds its own great flavor. Together you have a marriage made in heaven! It came out perfect.
Makes 4 savory pastries
300 grams flour (2 cups + 1 additional Tbsp)
1/2 Tbsp dry yeast (6 grams) / 1/3 packet of fresh yeast (17 grams)
1 heaped tsp sugar
1 tsp salt
60 ml oil (1/4 cup)
160 ml lukewarm water
For the spinach filling:
600 grams spinach
1 large onion
70 grams Bulgarian/feta cheese
50 grams Tzfat cheese or other semi-hard cheese
80 grams Gouda cheese
70 grams Tomme cheese
A little over 1/2 tsp salt
1. Fill a large pot with water and bring to a boil. Add the spinach leaves and cook for 10 minutes. drain the spinach into a colander, let it cool a bit and squeeze all the moisture out of it. Set it aside and occasionally give it another squeeze to get more moisture out.
2. Place the flour, yeast, sugar, and salt in the bowl of a mixer, add the oil and water and mix on low speed until you get a soft smooth dough, then knead the dough for a few minutes. Place in a bowl and cover with a dishcloth. You can leave the dough in the bowl of the mixer and cover. Let rise for a little over an hour.
3. Divide the dough into 4 parts and let them rise for around 15 minutes. In the meantime, you can prepare the filling. Heat a pan with 3 Tbsp oil and finely chop the onion and sauté until lightly golden. Transfer to a bowl. Chop the spinach and place in a bowl. Grate the cheeses and add the other ingredients and mix everything until well combined.
4. Remember the dough? Roll each part out to a 20 cm x 20 cm square. You should do this on parchment paper. The dough should be thin. Divide the spinach filling into four parts. Place a row of the filling along the top part of the dough, 3 cm from the top. Cut slits along the bottom third of the square, start rolling from the top down, using the parchment paper to help you roll.
5. Transfer the rolls to an oven tray lined with parchment paper. Let rise for around 10 minutes. In the meantime, turn on the oven to 180°C.
6. Beat the egg and brush over the rolls. Bake in the oven for 20-25 minutes until golden.
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Good to know…
Before placing the filling on the dough, squeeze as much moisture out as you can so it doesn’t get watery during baking. Freezer-friendly. You can make the spinach the day before. Don’t be alarmed by the amount of spinach you have to use, it shrinks down A LOT during cooking.
And don’t worry if a bit of moisture seeps out when you bake it.