- For the dough
- 500 grams Pastry flour
- ½ packet Dry yeast
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 egg
- 50 grams soft butter
For the dough: Combine flour with yeast, salt, lemon juice, egg and butter. Add 125 ml (approximately 1/2 cup) of warm water and thoroughly knead with the kneading hook of an electric hand mixer, then cover and let rest in a warm place for about 45 minutes until dough has doubled in size.
For the filling: Rinse spinach, spin dry and chop coarsely. Scald tomatoes in boiling hot water, remove, peel and cut into small cubes. Break feta cheese into small crumbs. Peel garlic and press through a garlic press. Mix all ingredients with the spinach and season well with salt and harissa.
Vigorously knead dough on a floured surface, divide into 2 portions and roll out each piece on a floured kitchen towel about 0.5 cm (approximately 3/16 inch) thick into oval patties. Spread spinach mixture respectively on the patties, leaving a free edge of about 3 cm (approximately 1 inch) wide. Roll up dough using the kitchen towel, cover and let rise for 20 minutes at room temperature.
Cut roll with a knife into about 10 cm (approximately 4 inch) wide piece, but do not cut through. Place patties on a greased baking sheet and brush with milk. Place into a cold oven and bake about 30 minutes at 200°C (approximately 400°F).