Dark banitsa spinach

Submitted by enr on 26 Mar 2010
# sheet:
1 egg
1 kg flour type
1/3 cup yogurt + 1 tsp baking soda
1. tsp vinegar, 1 tbsp salt
1/3 cup hot water
# For the filling:
200 g of cooked and drained spinach
200 g cottage cheese
egg 1
1 tsp salt
# spreads sheet:
1/2 cup butter
1/2 cup sunflower oil
Dark banitsa spinach
Photo added on
Photo author
With approximately half the flour and other products knead soft dough is divided into 5 balls and roll each crust with remaining flour. Each skin is smeared with fat spreads and sprinkle with the stuffing, which is obtained by mixing all products. Wound on a roll and so each curled sheet is placed in pre-greased and floured round tray by winding one after the other in the form of a snail. Winding banitsa Spread top with remaining oil over and bake in a preheated oven at high temperature until bake evenly. Boiling banitsa sprinkle with cold water as soon as you remove from oven and cover with a towel. Thus was allowed to stand for at least 30 minutes.
0 users
26 Mar 2010


I like that type of flour.