Summary

Ingredients

For the dough:

• 500 g wheat flour (type 405 or 550)
• 0.5 teaspoon ½ salt
• 200 ml, lukewarm water, possibly up to 250 ml
• Oil (not olive oil)

For the filling:

• 1 packet feta cheese (200 g), cut very small
• 2 small onions
• 0.5 teaspoon ½ vegetable stock, instant (to taste)
• 600 g spinach leaves or creamed spinach (or both mixed)
• 2 egg (s)
• salt
• pepper
• milk
• 125 g butter

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Instructions

1. Knead a dough out of flour, salt and water, not too firm and not too soft. Divide into 4 parts, `press flat` in flat cakes on 2 large plates and brush well with oil (best done with your hands). Let rise for about 30 minutes, then the dough is more elastic.
2. In the meantime, finely chop the onions and sauté them in oil. Then add the spinach (we always mix creamed spinach and leaf spinach, but it works wonderfully with just one variety). Now add the very finely chopped feta cheese (if you don`t like it, let it out). Season to taste with salt, pepper and the vegetable stock. Whisk the two eggs well in a bowl, then add and stir in.
3. Dissolve the butter slowly (do not let it boil). Divide the dough again (it is easier then). Put some melted butter on the work surface, place the dough on top and also spread some butter on it. Now pull the dough apart very thinly so that you can see through. Put a slightly thicker spinach track on the edge and roll it up carefully, still pulling the dough apart. Place as a snail on a baking sheet lined with baking paper. Do this with all flatbreads.
4. Preheat the oven to 200 ° C and bake for about 35-45 minutes until the pita rolls are nice and medium brown. Then place it on a grid and pour some milk over it (that`s about a coffee cup full - I always do it by eye, so no precise information). Cover directly with a kitchen towel and wait 5 minutes.
5. Natural yoghurt or a glass of milk also go very well with this.