Spinach pita

Name: Spinach pita
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 32
Ingredients: 5 discs deep-frozen puff pastry (à 75 g); 1.5 kg leaf spinach; 100 g Onions; 3-4 Garlic cloves; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Sheep's cheese; 1 egg (size M); 3 TABLESPOONS Milk; 1 Egg yolk (size M); 1 TEASPOON Sesame seeds to sprinkle; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 32

5 discs deep-frozen puff pastry (à 75 g)
1.5 kg leaf spinach
100 g Onions
3-4 Garlic cloves
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Sheep's cheese
1 egg (size M)
3 TABLESPOONS Milk
1 Egg yolk (size M)
1 TEASPOON Sesame seeds to sprinkle
7-10 Tbsp Fat and flour

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. In the meantime, clean the spinach, wash it thoroughly several times and let it drain. Peel onions and garlic.
2
Finely dice onions, press garlic through a garlic press. Heat the oil in a pot, lightly brown the onions, then add the garlic. Add the spinach and steam covered for about 5 minutes until it has collapsed.
3
Season spinach with salt, pepper and nutmeg, drain well on a sieve and let it cool down. In the meantime, place 3 puff pastry sheets on top of each other and roll out to a sheet (approx. 35 x 35 cm). Line a greased springform pan (26 cm Ø) dusted with flour in such a way that a rim of approx. 5 cm is created.
4
Cut off protruding dough corners. Prick the dough base several times with a fork and let it rest in the fridge for about 10 minutes. Roll out remaining dough sheets (possibly also with the dough remains) to a sheet (approx. 27 x 27 cm).
5
Coarsely crumble the sheep's cheese. Mix egg and milk and season with salt, pepper and nutmeg. Mix spinach, feta cheese and egg milk. Pre-bake the puff pastry in the springform pan in the preheated oven second rail from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
6
Remove the springform pan, fill with the spinach mixture and cover with the second pastry sheet. Whip the edges or cut them off and press them on. Use a pointed knife to carve squares of approx. 4 x 4 cm into the dough cover.
7
Bake in the preheated oven, second shelf from below at the same temperature for 25-30 minutes. Mix the egg yolks and 1 teaspoon of water. Spread the top of the dough after about 20 minutes and sprinkle with sesame seeds.
8
Cut the pita warm into pieces and serve immediately.