Summary

Ingredients

For the dough:

• 500 g wheat flour (type 1050)
• 230 ml water, lukewarm
• 2 teaspoons salt
• 6 tablespoon olive oil
• 1 tablespoon schnapps (raki)
• 1 pack dry yeast
• Flour for the work surface

For the filling:

• 750 g spinach leaves (frozen)
• 300 g feta cheese
• 2 egg (s)
• 4 tablespoons milk
• 1 teaspoon salt
• pepper from the grinder
• 2 cloves garlic)

For painting:

• 1 egg (s)
• 2 tablespoon water, cold

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Instructions

1. Put the spinach leaves on a sieve and let thaw. Catch the water in the process.
2. For the dough, knead all the ingredients into a smooth dough and cover with a damp cloth and let rise in a warm place for 1 hour.
3. For the filling, put the thawed spinach leaves in a saucepan with the collected water and season with salt and pepper. Press in the garlic cloves. Bring everything to the boil and simmer for 5 minutes. Then sieve the spinach, squeeze it out well and let it cool down. Crumble the sheep cheese and fold into the spinach. Mix the eggs with the milk and fold into the mixture as well.
4. After the walking time, roll out the dough thinly in portions on a floured work surface into an elongated strip (about 2 - 3 mm thick). I always roll out dough for 2 pitas at the same time, so you need about 1/6 of the dough. Divide the rolled out dough into two strips. The strip should be around 8 - 9 cm wide per pita.
5. Spread the filling in the middle of the strip and beat the dough over the filling to make a long roll. Close both ends well and roll up the roll into a snail. Place the snail on a parchment-lined baking sheet. Do the same for the whole dough. There will be about 12 pitas. At the end, whisk the egg with the water and brush the snails with it.
6. Bake the pitas at 180 ° C for 25 minutes on the middle rack until golden, leave to cool on a kitchen rack.
7. The recipe is from my Greek colleague who is a native of Crete. The pita tastes good as a snack or as a side dish to salad.