Spinach Pastry

Hello Dear Friends,

The first flavor of the week is a pastry recipe that you will love to consume during tea hours and breakfasts. I had tried spinach in a dough by making sponge cake before. This time, instead of preparing the stuffing, I decided to use it directly in the dough.

The point you should pay attention to while preparing the dough is that the spinach puree is neither too watery nor dry. For this, after boiling the spinach, squeeze it lightly, take the extra water and pass it through the blender.

Thus, you will have a higher chance of complying with the flour measure I have given. However, as I mentioned in the recipe, instead of adding all of the flour, you can add it to the kneading bowl in 2 or even 3 stages.

You can also add the leftover puree to the inner mortar, if desired. Like this spinach in the bun You will also strengthen the taste.

Love…

Ingredients for Spinach Pastry Recipe

• 1 egg white
• 125 gr Pastry margarine
• 5 water glass flour
• 2 teaspoon of yogurt
• 1 cup of spinach puree
• 1 teaspoon sunflower oil
• 1 pack of instant yeast
• 1 sweet spice salt
• 1 teaspoon of granulated sugar

For inside:

• 150 feta cheese
• 2 tablespoon of parsley

For the above:

• 1 egg yolk
• black seed
• Sesame

How to Make Spinach Pastry Recipe?

1. Boil 250 g of spinach. Strain and puree through a blender and set aside to cool.
2. Take 3 glasses of flour in a mixing bowl, add instant yeast, salt (be careful not to let the salt come into the yeast), sugar.
3. Add the oil, the Sana Dough at room temperature, egg white, yogurt and spinach puree to the flour and knead. Add the remaining 2 cups of flour while kneading continues.
4. After the dough comes together, take it to the counter. If the dough feels soft, add the working flour little by little and continue kneading for 5 minutes.
5. Shape the dough you have kneaded into a ball and rest it for 20 minutes by covering it with cling film.
6. Tear off tangerine-sized pieces from the fermented dough and roll them into small balls.
7. Take the meringue on a lightly oiled counter and open it slightly by pressing it with your hand. Close it by placing 1 teaspoon of the cheese and parsley mortar in the middle. Shape the edges by pressing them with the tip of the fork.
8. Place all the pastries on a baking tray lined with greaseproof paper and leave to ferment for 15 minutes, covered with a cloth.
9. Whisk the egg yolk with milk and brush it on the dough, sprinkle with black cumin and sesame seeds.
10. Bake in a preheated oven at 180 degrees for 20-25 minutes (until golden brown as in the photo).