John Myers
Ingredients for 1 servings:
- 5 rolls of thinly rolled out dough
- 450 g leaf spinach
- 300 g feta cheese
- 3 eggs
- 1 onion(s)
- ½ tsp black pepper, coarsely ground
- 3 tbsp yogurt
- 2 tbsp olive oil
- 5 tbsp vegetable oil
Instructions
Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes
vegetarian, for one baking tray
Wash the spinach and then cut or tear it into smaller pieces. In a bowl, whisk an egg with the olive oil and coarsely ground black pepper and pour over the spinach. Add the very finely chopped or grated onion and mix everything well. In the now empty bowl, whisk an egg with 2 tablespoons of yogurt, 3-4 tablespoons of vegetable oil, and 1-2 tablespoons of water to form an emulsion. Brush the baking sheet with the remaining vegetable oil and place the first thinly rolled out, halved puff pastry on top. Drizzle with the emulsion. Place the other half of the puff pastry, cut into smaller pieces, on top. Brush this layer with the yogurt emulsion and cover the next layer with a halved puff pastry sheet. Spread about a third of the spinach on top and crumble a third of the feta cheese over the spinach. Now place another layer of puff pastry, divided into smaller pieces, and spread with the yogurt sauce. Cover the next layer with half a puff pastry sheet. Repeat these steps until only one whole sheet of puff pastry remains. Place half a sheet of puff pastry on top of the last layer of spinach and drizzle with the remaining yogurt sauce. Place the other half of the puff pastry on top, divided into smaller pieces. In the now empty bowl, mix an egg with a tablespoon of yogurt and spread it all over the last layer of puff pastry. Bake in an oven preheated to 200°C (top/bottom heat) for about 35-40 minutes on the middle rack, until the surface is golden brown. We like to eat the leftovers, if there are any, cold the next day.
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