Ingredients:
Dough
- 1 kg soft flour
- 100 ml oil
- 2 eggs
- 1 tsp salt
- a few drops of vinegar
- about 550 ml lukewarm water
Filling
Preparation:
- 3 eggs
- 1 kg of ricotta cheese
- 1/2 kg spinach
- 2 packs sour cream (each 200 ml)
Preparation:
- Put oil in the flour and add 2 eggs, salt, a few drops of vinegar and knead well the dough with gradually adding the water. Vinegar is added to avoid cracking of the dough when stretching the crusts later.
- Coat kneaded dough with oil and wrap it in plastic bag. Let it "rest" in the refrigerator for one hour. Note: No yeast is added.
- In a meanwhile, mix ricotta cheese with the cream, add 3 eggs and mix well. Add salt if your ricotta isn't salted well.
- Fry washed spinach briefly in a pan until it softens.
- Divide dough in 6 pieces.
- On a floured surface, roll out a crust from each piece as thin as it can get, place a row of the ricotta cheese mixture and a row of spinach and wrap it in the form of a roll.
- Such pies are arranged side by side in a greased pan.
- Coat with an egg yolk, sprinkle a little water and oil and put to bake in preheated oven at 200 C (390 F) degrees for about half an hour.
- Serve with plain yogurt or sour milk. Enjoy!