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Spinach and Cheese Pastry (No Yeast)
A flaky, buttery pastry filled with seasoned spinach and cheese. No yeast is required – the dough is rested in an oil‑butter mixture for elasticity, then stretched ultra‑thin for crisp layers. Perfect as an appetizer or snack.
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Critical Success Points
- • Resting the dough in the oil‑butter mixture to prevent tearing
- • Stretching the dough to a very thin, almost translucent layer
- • Baking until golden for flaky texture
Safety Warnings
- • Handle the hot oven with oven mitts to avoid burns.
- • Be careful when cutting the raw dough – use a sharp knife to prevent slipping.
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