Spinach is not everyone’s cup of tea? With this recipe it is:
Chop the extensively washed spinach into small pieces. Peel and grate the onions. Melt half of the butter mixture (1-2 tablespoons) in a saucepan and sauté the onions until translucent, add the spinach and season with bell pepper, salt and paprika. Remove the mixture from the stove and let it cool. For the yogurt sauce, melt the rest of the butter (1 tablespoon) in another saucepan and cool. Mix the eggs. Add the milk, yogurt and eggs to the butter and mix with a whisk. Preheat the oven to 180 C. Place a sheet of dough in a buttered baking tray and crimp it with your fingers. Spread a little bit of the yogurt sauce evenly on it.
Curl the next two sheets of dough as well, place on top of the sheet of dough in the baking sheet and drizzle a little of the yogurt sauce over it repeatedly. Top the third sheet with spinach. Place the remaining dough sheets on top and drizzle with the yogurt sauce each time, crimping beforehand so it fits all the way into the baking sheet. Pour the remaining yogurt sauce on the top plate (pastry sheet) and spread it well with the help of a kitchen brush. Place the pastry sheets in the oven and bake for 25-35 minutes until golden, then remove from the heat and rest covered with a wet dishcloth to prevent a hard crust from forming. Cut into pieces with a sharp kitchen knife.
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