Pastries and dough-based dishes
This spinach pastry from Armenian cooking layers yufka (thin Turkish pastry sheets) with a spinach and onion filling. Using olive oil instead of solid fat makes the pastry lighter and heart-friendly.
Sauté the onion in 2 tablespoons (15 ml each) of olive oil, then add the spinach. Cook for 8 minutes, until it releases its liquid and the liquid cooks away. Drain, then mix with the lemon juice, salt and black pepper.
Brush a yufka sheet with olive oil and lay another sheet on top. Continue layering in this way.
Spread the spinach filling over the layered yufka, roll up and place on a greased baking pan.
Drizzle with the remaining olive oil and bake in an oven preheated to 180°C / 355°F for 35 minutes, until golden on top.
Drain the spinach before adding it to the filling, or excess water will soften the yufka and break up the layers. Cover the yufka sheets with a damp cloth as you lay them out to stop them drying out. Allergen: contains wheat (gluten).
Zeytinyağı miktarını tarifte yazandan biraz az kullandım, daha sağlıklı olsun diye düşündüm, ama sonuç kuru ve gevrek yerine oldukça sertçe çıktı; bir dahaki sefere ölçüyü değiştirmeden aynen uygulayacağım.
Yufkaları nemli bezle örtme uyarısını ciddiye aldım ve hiçbiri kurumadan çatlamadı, sarım işlemi de ilk seferimde göründüğünden çok daha kolay çıktı, ailem gerçekten çok beğendi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.