Spinach fatayer with beer and sour cream dip by Beatrix Horváth-Gallai for Stocksy United

Spinach fatayer with beer and sour cream dip

Spinach fatayer with beer and sour cream dip For the dough: - 250 g flour - 1 tsp. salt - 2 tbsp. olive oil - 100 ml beer - 20 ml water For the spinach filling: - 2 tbsp. olive oil - 450 g spinach (washed) - 5 shallots - 60 g pine nuts (roasted) - 90 g cottage cheese - 1 tbsp. creamy goat’s-milk cheese - zest of ½ lime - salt, pepper - nutmeg For the sour cream dip: - sour cream - garlic (mashed) - salt, pepper Preparation: 1. Knead the ingredients of the dough. Shape the dough into a ball, wrap it in foil and put it in the fridge. 2. Cook the spinach on 1 tbsp. olive oil until it is wilted completely. Squeeze the spinach, and then chop it in a food processor. Fry the shallots lightly on the remaining olive oil. Mix the ingredients of the filling. Put it in the fridge while working with the dough. 3. Spread the dough as thin as possible and cut squares with 6-8 cm long sides. Put a spoonful of filling in the middle of each square. Moisten the sides of the squares with water, and then fold them into triangles. Put the triangles on an oiled baking sheet and bake them in the oven preheated to 180°C until they turn golden brown. 4. Mix the ingredients of the sour cream dip.

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Image #55060
Uploaded 3 June, 2013
Camera: NIKON D90

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