- 7 cups baklava flour, (980 gr)
- 50 gr of yeast, or 1 tablespoon dry yeast (10 gr)
- 1 tablespoon salt, (10 gr)
- 1 tablespoon sugar, (14 gr)
- 2 1/2 cups water, (at room temperature) (450 ml)
- 1,5 kg spinach
- 2 cups feta cheese, crumbled (260 gr)
- 1 sunflower oil (95 ml)
- 1 onion, finely chopped
- Kosher salt, ground black pepper
- 3 egg, whole
- 1 cup yoghurt, (100ml)
- 3 tablespoon olive oil, (40 ml)
- 1 bottle mineral or spring water, optional (200ml)
- raw sesame seeds & nigella
1. Dough Fermentation
In a glass add a pinch of sugar, 1 cup warm water and yeast rest for 8-10 minutes to activate. If you are using instant yeast, you can mix it directly. Start by combining the dough ingredients in a deep bowl, add the yeast mixture. Add water gradually to obtain a hard dough. Knead for 10 minutes then cover with a clean cloth over and let the dough rest for 1 hour..
2. Filling Preparation
Roll the spinach leaves and slice, take the onipn and chop fine. Take a pan add a little olive oil, saute the onions, until golden for 1 minute. Add the spinach, add salt and ground pepper saute for 30 seconds. after cook let cool. add crumbled feta heese into it. In an another bowl, beaten 3 eggs, yogurt, olive oil and mineral water.
3. Rolling The Dough
When the dough ready, cut equal pieces from the dough and roll a ball form with your hands. put a cloth to cover and to keep them moist. With a rolling pin roll them until 1-2 mm thickness. Spill olive oil and fold one half over the other. Spread 3 or 4 tablespoons of yogurt mixture into half yufka. Spread the spinach mixture gradually. Over top spread a little olive oil then roll it yufka staer with the long edge close to you towards to the other end.
Take a round oven tray (alu-minum if possible) lubricate with oil. Begin rolling from the center of the tray and spin the rolled doughs outwardly. Brush with yogurt mixture over pastry. Sprinkle nigella seeds and sesame seeds and rest before bake for 15-20 minutes.
5. Cook & Serve
Preheat te oven to 180°C/356°F. Cook the pastries for 25-30 minutes until golden brown. After cooked, rest for 10 minutes until serve.