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Spinach Katmer

Portion: 6-8 Persons Preparation: 20 min Cooking: 30 min
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Hello Dear Friends,

While leaving the holiday holiday behind, we started the work we left halfway through again. Before the holiday, I had such a busy week that the holiday felt like a medicine despite the road, at least we were able to get out of the routine and take a breath.

Katmer that I shared with you before – malatya katmer You remember the recipe. I couldn't wait to share with you the version with spinach, which is one of the most delicious of breakfasts and pancakes.

malatya katmer with spinach

You can prepare this recipe with any filling you want. I love potatoes and cheese. If you want, you can also prepare alternatives such as spinach with precipitate.

with me when you try my recipe Don't forget to share on instagram :)

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari 


Ingredients for Spinach Katmer Recipe

  • 1 pieces of eggs
  • 1 package baking powder
  • 1 pack of instant yeast
  • 2 sweet spice salt
  • 5 cups + half a cup of flour
  • 2 glass of warm water
  • butter for brushing after cooking

For the Spinach Mortar:

  • 1 pounds of spinach
  • 2 medium onion
  • salt
  • black pepper
  • Red pepper

How to Make Spinach Katmer Recipe?

  1. Take the yeast in a glass, add 1 teaspoon of sugar to the warm water and mix. Wait for 1-2 minutes. (yeast will rise and activate)
  2. Crack the egg into the mixing bowl. Add the yeast mixed with water on top and mix.
  3. Add 1-2 cups of flour, add baking powder on top and add an average of 3-3,5 cups of flour and knead a dough that does not stick to the hand. (If you add the flour cup by cup, it will be easier to stick.)
  4. Transfer the gathered dough to the lightly floured kitchen counter and knead for another 3-4 minutes.
  5. Put the dough in a kneading bowl, cover it and let it rest in a warm place for 1 hour.
  6. While the dough is fermenting, peel the spinach and chop the washed spinach. Chop the onions as well.
  7. Take the olive oil in the pan and add the onions and fry them until they become transparent. Add the spinach little by little and continue sautéing. Add salt and pepper, fry and remove from the stove when cooked.
  8. Take the risen dough on the floured counter and divide it into tangerine-sized balls.
  9. Roll out each meringues slightly larger than the pie plate. Spread the spinach paste in between and fold.
  10. Cook in a greased and heated teflon pan until the top and bottom are browned.
  11. Spread butter on the cooked spinach layer. Stack on top of each other by applying the same process to all other layers. Serve warm or hot.
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