- 1/2 kg of buckwheat pie crusts
- 1 kg of spinach
- 2-3 green onions
- 2 tablespoons of fresh dill
- 1 teaspoon of nutmeg
- 350 gr of feta cheese
- 3 eggs
- 2 tablespoons of olive oil + half a cup for greasing
- salt and pepper
On olive oil stew chopped onion, add cleaned, washed and roughly cut spinach to dish and continue stewing until the water evaporates, then add spices, crumbled cheese and eggs.
Cut the pie crusts on 3 pieces (about 8 cm wide) and grease one strip with olive oil, then place on it second strip and richly fill and make the rolls. Arrange on baking paper and cover with a mix of sparkling mineral water and one egg. Bake at 210° C for 30 minutes.
Note: Such dish is considered complex in the restriction, and such dishes are eaten less often, or once in ten days or two weeks.