Treat yourself to the savory goodness of Spinach Stuffed Pastry, topped with sesame seeds and black cumin for added flavor.
Ingredients:
• For the Dough:
• 2 onions, finely chopped
• A pinch of green onion leaves, chopped
• 500 grams of spinach, chopped
• A pinch of parsley, chopped
• 1 glass of kefir (200ml)
• 1 tea glass of water (90ml)
• 1 teaspoon salt (8 grams)
• 1 egg white
• 3.5 cups of wheat flour (420 grams)
• 1 teaspoon butter (15 grams)
• 1 tablespoon vegetable oil (12ml)
• Sesame seeds and black cumin seeds for topping
• For the Filling:
• 1 teaspoon red pepper flakes (5 grams)
• 1 teaspoon salt (4 grams)
• 1 teaspoon each of black pepper, cumin, mint
• Hot or sweet pepper (optional)
• 1 tablespoon kefir
• 1 tablespoon vegetable oil
Instructions:
For the Dough:
1. In a mixing bowl, combine finely chopped onions, green onion leaves, chopped spinach, and chopped parsley.
2. Add kefir, water, salt, egg white, and mix well.
3. Gradually add wheat flour while continuing to mix until the dough comes together.
4. Knead the dough until smooth and elastic. Add butter and vegetable oil. Knead again until well incorporated.
5. Divide the dough into 9 equal portions and shape them into balls.
For the Filling:
1. In a separate bowl, mix red pepper flakes, salt, black pepper, cumin, mint, and hot or sweet pepper (if desired).
2. Add kefir and vegetable oil to create a paste-like mixture.
For Assembly:
1. Take one dough ball and roll it out into a thin circle.
2. Place a spoonful of the prepared filling in the center of the dough.
3. Fold the dough in half to create a half-moon shape and press the edges to seal.
4. Repeat with the remaining dough balls and filling.
5. Place the stuffed pastries on a baking sheet.
To Bake:
1. Preheat the oven to 180°C (350°F).
2. Mix an egg yolk with kefir and vegetable oil, then brush it on top of the pastries.
3. Sprinkle sesame seeds and black cumin seeds on top.
4. Bake the pastries in the oven for 25-30 minutes or until golden brown.
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