Spinach Pastry Recipe

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Spinach Pastry Recipe
24 July 2014 2085 read times 0 comment

Today I’m going to share with you a recipe for spinach fritters, one of the favorite pies. Spinach fritters are one of my favorite recipes, so I searched the net or in books many times and found this. This pastry is both more practical and tastier, and you’ll agree to it when you try it. If butter lovers put a little on the pastry after making it, the color gets a really nice redness. Some people put milk in but I would definitely say don’t give up yogurt, enjoy it already…

  • Persons:
    6 personality
  • Preparation Time:
    25 minute
  • Cooking time:
    30 minute


  • 5 softballs
  • 1 kilo of spinach
  • 1 medium onion
  • salt, red chili pepper
  • 2 cups yogurt
  • 2 eggs
  • 1/2 cup oil
  • Doughnut grass


We finely chop the onions and roast them together with the oil in a medium saucepan. I put enough oil in the onions to roast because it can be very fatty because the sauce will have oil in it. Once the onions are pink, add the spinach that you wash and chop, close the lid of the pot and cook over a low heat for 10-15 minutes. For the sauce we mix yogurt, 1 egg and half a cup of oil. You can melt the butter into the sauce and mix it, I think it tastes better, but the choice is yours. Try to pour enough of our sauce on each floor and on top. On the other side, pour a soft sauce into the tray you have greased into 2-3 spoons of sauce and spread it out, then put the 2nd and rub the sauce, then add the 3rd layer cool and spinach. Once you have put the ingredients in 1 soft, pour the sauce again and cool the latest softball, where you break the other egg into the remaining sauce and rub it over the pastry and then sprinkle with bun grass. Bake in the oven, which you heated at 180 degrees, until browned. Note: If the tray you are making the pastry is small, reduce the number of softballs and it will definitely reflect on the taste. If your tray is too large, add the sauce without disturbing the fat egg balance.

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