Pita Spanakh – Spinach Pastry

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead, until a smooth dough forms.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 1 hour, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 5
   Wash the spinach, remove the thick stems and chop finely.

   KnifeCutting board
2. 6
   Sprinkle the salt over the spinach and rub it with your hands, until it loses half its volume. Transfer to a colander and press hard to squeeze out all the liquid.

   Colander
3. 7
   In a bowl, mix the spinach, Bulgarian cheese, lemon juice, cumin, paprika and onion, and season with salt and black pepper.

   Bowl
4. 8
   Preheat the oven to 190°C (375°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 9
   Divide the dough into 12 balls and roll each ball into a circle small.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
6. 10
   Put a tablespoon of filling in the center of each round, fold into a triangle and press the edges together well.
7. 11
   Arrange the pastries spaced apart on a baking sheet lined with parchment paper.

   Baking panParchment paper
8. 12
   Bake 20 minutes, until the pastries are golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.