Spinach Rose Pastry

Hello Dear Friends,

This week, I decided to share the recipes that I especially love to serve for breakfast. The first of these is one of the indispensables of long breakfasts for me. Spinach Rose Pastry.

As a matter of fact, both potatoes and with cheese I love it even not just in the oven, in the pan I also cook. My love for spinach started after the age of 30, like arugula. As a matter of fact, I also make practical salads without cooking fresh spinach. Sometimes I prepare a practical and delicious sauce from raw.

In my opinion spinach rose pastry White cheese is very good. That's why I add a little bit of it. If you are going to add white cheese to it, do not forget to pay attention to the amount of salt.

Love…

Ingredients for Spinach Rose Pie Recipe

• 3 pieces of dough
• 750 g spinach
• 1 medium onion
• 100 g of feta cheese
• 3 tablespoon of olive oil
• salt, red pepper flakes, black pepper

For the sauce:

• 1 tea glass of olive oil
• 1 glasses of yoghurt
• 1 egg (white out of the yolk)
• Black cumin or sesame seeds for sprinkling

How to Make Spinach Rose Pie Recipe?

1. Peel and chop the onion. Sort the spinach, wash 2-3 water until the sand is gone and cut into large pieces.
2. Take 3 tablespoons of olive oil in the pot and add the onions to it. Fry the onions on medium heat until they turn pink.
3. Cook the spinach that you wash and chop into the roasted onions by mixing them 2-3 times. Add salt, black pepper and cayenne pepper and continue cooking until the water evaporates and remove from the stove.
4. Leave the cooked stuffing to cool. When it cools down, add the white cheese.
5. Whisk the olive oil, yogurt and egg whites in the bowl until they are completely mixed.
6. Lay the phyllo sheets on top of each other on the counter and divide into 2 parts.
7. Brush the dough with the yoghurt mortar you prepared with the help of a brush or spoon.
8. Put the spinach filling from all over the wide part of the dough (distribute it evenly so that there are no gaps) and roll it up.
9. Wrap all the rolls from right to left and place them on a greased tray at 3-4 cm intervals. Wet the tops with the remaining yoghurt mortar.
10. Brush the egg yolk you set aside on the pastries on the tray.
11. Finally, sprinkle them with black cumin and bake in a preheated oven at 180 degrees until golden brown.
12. Serve hot or warm.