Spinach and Cheese Pastry (No Yeast)

Ingredients

• 2 cups All‑purpose flour (Sifted)
• 3/4 cup Warm water (Around 40°C (lukewarm))
• 2 tablespoons Olive oil (Divided – half for dough, half for resting mixture)
• 3 tablespoons Unsalted butter (Melted and cooled slightly; mixed with oil for resting)
• 2 cups Fresh spinach (Washed, stems removed, roughly chopped)
• 1 cup Feta cheese (Crumled; can mix with a mild mozzarella for stretch)
• 1/2 cup Onion (Finely diced)
• 2 pieces Garlic cloves (Minced)
• 1/2 teaspoon Salt (Adjust to taste)
• 1/4 teaspoon Black pepper (Freshly ground)

Instructions

1. Make the dough

   In a large bowl combine the sifted flour, warm water, 1 Tbsp olive oil, and a pinch of salt. Mix until a soft, slightly sticky dough forms.

   Time: PT5M

2. Rest the dough in oil‑butter mixture

   In a small cup melt the butter and mix with the remaining 1 Tbsp olive oil. Lightly coat the dough with this mixture, cover with a damp cloth, and let rest for 15 minutes. This prevents tearing when stretching.

   Time: PT15M

3. Prepare the filling

   While the dough rests, heat a pan over medium heat, add a drizzle of oil, then sauté the onion until translucent (≈3 minutes). Add garlic and cook 30 seconds. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat, let cool slightly, then mix in the crumbled feta, salt, and pepper.

   Time: PT5M

   Temperature: Medium heat

4. Divide and roll the dough

   Turn the rested dough onto a lightly floured surface. Divide into 4 equal portions. Using a rolling pin, roll each portion into a thin circle (about 12‑inch diameter). The dough should be almost translucent.

   Time: PT5M

5. Assemble the pastries

   Place a generous spoonful of the spinach‑cheese filling in the center of each rolled sheet. Fold the edges over to create a rustic parcel or fold into a half‑moon shape, sealing the edges by pressing with a fork.

   Time: PT3M

6. Bake

   Transfer the assembled pastries onto a parchment‑lined baking sheet. Bake in a pre‑heated oven at 200°C (392°F) for 20 minutes, or until golden brown and fragrant.

   Time: PT20M

   Temperature: 200°C

7. Cool and serve

   Remove from oven, let cool on a wire rack for 5 minutes. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

28 g

Fat

12 g

Fiber

3 g