Pita
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 1 tablespoon salt
- 200 g spinach leaves
- 150 g feta cheese
- 3 egg (s)
- Oil (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Knead a soft, no longer sticky dough from flour, salt and water. Shape it into 3 balls and press them into flat cakes (approx. 1 cm high). Brush with plenty of oil and let steep for about 20 minutes.
- Meanwhile, pluck the spinach and cut it into small pieces. Crumble the feta and mix with the egg yolks. Beat egg whites into snow.
- Then pull out the flatbreads on a tablecloth. Always pull a little more around the edge until the dough is so thin that you can read the newspaper through it (then looks like damp parchment paper). Remove the thick border all around.
- Place a thin trace of the spinach filling and a trace of egg whites along a third of the edge of the pastry. Drip the dough with oil so that there is something everywhere, but do not overdo it. Now fold the dough over the filling and twitch and jerk the tablecloth so that it forms into a roll. Then place in a baking pan. Do the same with the other flatbreads (depending on the size of the tablecloth, you can pull out several flatbreads at the same time).
- Bake for 45 minutes at 200 degrees. When the pita is golden brown, take it out, sprinkle it with a little water and cover immediately with a damp cloth. Let it stand for 5 minutes, then it is soft and crispy at the same time.
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