Vegetables with homemade crusts - there is nothing tastier than a pie made from homemade crusts. Delight your housemates with a good pie.
Vegetables with homemade skins - Javorka Filipović - Recipes and Cookbook online
Vegetables with homemade crusts - there is nothing tastier than a pie with homemade crusts. Delight your housemates with a good pie.
- 500 g of soft flour
- 1 teaspoon of salt
- 3 tablespoons of oil
- 250 ml of lukewarm water
- 500 g of spinach
- 400 g of soft cow's cheese
- 1 egg
- 125 g of sour cream
- Pour half of the flour into a mixing bowl, add oil, salt and lukewarm water and mix. Gradually add the remaining flour and knead by hand until a smooth dough is obtained. Coat the kneaded dough with a little oil, cover with cling film and leave it at room temperature for 20 minutes.
After 20 minutes, divide the dough into 3 parts, place it on a greased plate, oil each ball well, cover with cling film and leave it in the refrigerator for 90 minutes.
- During this time, prepare the filling. Wash the spinach well, chop it finely, add a little salt and squeeze it in your hands so that the water comes out. Pour off the liquid, add cheese, egg and sour cream and mix everything well.
- When the testo has been in the refrigerator, take it out and leave it for 10 minutes at room temperature so that it can stretch.
Cover the table with a cloth tablecloth, place the noodles in the middle. Carefully stretch the dough with your hands, taking care not to crack it, until it becomes transparent and very thin.
- Spread the filling along one end of the dough, then roll up the crust using a tablecloth. I cut each stretched crust in half lengthwise to make a thinner pie, so I divided the filling into 6 parts. Do the same with the remaining noodles.
- Oil a round pan, roll the shaped pie into it, coat the surface with oil and bake in an oven heated to 200 degrees until golden brown. It needs to be baked for 30-40 minutes.
- Cover the baked pie with a cloth to let it rest for a while and cool down before serving.
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