Spinach pie

Ingredients for 2 servings:

• 500 g leaf spinach, thawed
• 2 tbsp almond slivers
• 5 dates, dried
• 125 g mozzarella (buffalo)
• 1 egg(s)
• some salt
• some chili flakes
• 1 tsp lemon zest, finely grated
• 4 sheets of dough (yufka or strudel dough)
• 75 g butter, melted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Squeeze the spinach thoroughly and chop coarsely. Roast the almond slivers on a baking tray in a hot oven at 200°C (180°C fan-assisted oven) on the middle rack for about 5 minutes until light brown. Let cool on a plate. Finely dice the dates. Drain the mozzarella and pat dry with kitchen paper. Cut into 1 cm cubes and add to the spinach along with the dates. Add the almonds and egg. Season generously with salt, chili flakes, and lemon zest, and mix well. Carefully grease an ovenproof dish with butter. Place 1 sheet of pastry in the dish and gently press into the edges. Brush with butter, then place a second sheet of pastry slightly offset on top and also brush with butter. Place the remaining pastry sheets on top and brush each with butter. Pour in the spinach mixture and fold the pastry corners over it. Brush with the remaining butter and bake on a rack in a preheated oven at 200°C (180°C fan-assisted oven) for 25 to 30 minutes until golden brown. Let cool for 5 minutes, then slice with a serrated knife.