Summary

Ingredients

• 500 g spinach leaves, thawed
• 2 tablespoon almond sticks
• 5 date (s), dried
• 125 g mozzarella, (buffalo)
• 1 egg (s)
• a bit salt
• some chilli flakes
• 1 teaspoon lemon peel, finely grated
• 4 sheets dough, (yufka or strudel dough)
• 75 g butter, melted

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Instructions

1. Squeeze out the spinach very well and roughly chop it.
2. Roast the almond sticks on a baking sheet in a hot oven at 200 ° (convection 180 °) on the middle rack for about 5 minutes until light brown. Let cool on a plate.
3. Dice the dates into small pieces. Drain the mozzarella and pat dry with kitchen paper. Dice 1 cm and add to the spinach together with the dates. Add the almonds and egg. Season well with salt, chilli flakes and lemon peel and mix everything well.
4. Grease an ovenproof dish carefully with butter. Place 1 sheet of pastry in the mold and carefully press it into the edges. Brush with butter, put a second sheet of pastry on top and brush with butter as well. Put the rest of the pastry on top and brush each with butter. Pour in the spinach mixture and fold over the pastry corners. Brush with the rest of the butter and bake on a grid in the hot oven on the middle rack at 200 ° (convection 180 °) for 25 to 30 minutes until golden yellow. Let cool down for 5 minutes, then best cut open with a saw knife.