Rustic Pie With Spinach

Rustic Pie With Spinach


  • 300 g spelt flour
  • 50 g barley flour
  • 1 tablespoon psyllium
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 60 g butter or pork fat
  • 200 ml water
  • 200 ml sour milk
  • 300 g cottage cheese
  • 2 garlic cloves
  • 100 g baby spinach


Mix in a bowl spelt and barley flour, then add salt, baking powder, psyllium and butter. Pour lukewarm water and knead the dough. Cover it with kitchen cloth and leave to rest for ten minutes. In separate bowl whisk the egg using fork, then take the small part of it and leave for coating, while the rest add to prepared dough as well as sour milk. Knead once again in soft dough and leave to rest for 20 minutes. In a meantime wash spinach and finely chop garlic. Mix in a bowl spinach, garlic and cottage cheese, add little salt per taste. Transfer the dough to floured working surface and stretch using rolling pin into thin circle. Cover round baking tray with baking paper, transfer dough into it. Place prepared spinach filling into the middle and align using spatula, and wrinkle the ends of the dough and fold toward the center. Coat folded ends with lukewarm water and the whiped egg you saved, sprinkle with little flour to get rustic look. Bake in preheated oven on 200 degrees about 40 minutes.

Rustic Pie With Spinach

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