Summary

Ingredients

• 900 g spinach leaves, frozen
• 4 large onion (s), diced
• 4 cloves garlic, chopped
• 1 bunch parsley, smooth, chopped
• 750 g minced beef
• 2 tablespoon lemon juice
• 1 pinch (s) nutmeg
• 200 g feta cheese, crumbled
• 4 tablespoon breadcrumbs
• 5 egg (s)
• 1 point dough (Yufka or Fillo dough, about 450 - 500 grams)
• 1 tablespoon sesame seeds
• 1 tablespoon black cumin
• olive oil
• salt and pepper

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Instructions

1. Thaw the spinach, squeeze it out well and chop it roughly. Sauté two of the chopped onions in olive oil, add spinach and cook for 3 - 4 minutes. Put in a bowl and let cool down.
2. Sear the minced meat in portions in olive oil, let it cook through and place in a second bowl to cool. Sweat the remaining onions and garlic in a little oil and add to the minced meat. Add parsley, season with salt, pepper and lemon juice, leave to cool.
3. When the spinach has cooled down, drain off any liquid again. Season to taste with salt and pepper, add feta, beaten eggs and breadcrumbs.
4. Cover the bottom of a large baking dish (greased) with overlapping sheets of pastry, let the dough hang over the edge of the form. There should be enough sheets of pastry left to double-cover the pie with batter. Now brush the dough in the mold with olive oil. Then put the minced meat mixture in the mold, then the spinach. Fold the overhanging pastry sheets over the filling and brush with oil. Cut the remaining pastry sheets to size and place on top, again brushed with oil. Now press the pastry sheets lightly. Slightly cut the dough in portions with a sharp knife (only the top layer of dough), as the dough becomes very crispy and is very difficult to cut after baking.
5. Bake at 200 degrees for almost an hour, after about 30 minutes sprinkle on the sesame and black cumin.
6. Either serve immediately out of the oven or let cool down and enjoy cold.