Sunflower spinach pie is a pretty pie and a lovely decorated side dish. It has a soft cheese and spinach interior that melts in your mouth. As someone who loves to try different ways to cook simple veggies, I’m happy to have this recipe to enjoy spinach in a novel and tasty way! Prep Time: 1.30 minutes
Cooking Time: 30 to 35
Makes: 1 pie
Ingredient
For the dough
3 cups flour
3/4 cup lukewarm milk
3 tablespoons thick yogurt
1/4 tablespoon baking powder
1/4 cup olive oil
1 tablespoon instant yeast
1 tablespoon sugar
1 tablespoon white vinegar
1 egg
2 teaspoons salt
For filling
1 cup cream cheese softened
1 cup cooked and squeezed spinach
1 teaspoon garlic powder
1 teaspoon black pepper powder
1 egg whisked
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1 teaspoon salt
For topping
1 egg yolk
1 tablespoon milk
1/2 teaspoon instant coffee powder
1 teaspoon sea salt crystals
1/2 tablespoon black sesame seeds
steps:
1. In a stand mixer add warm milk, yogurt, oil and a beaten egg and mix it well, to this add the dry dough ingredients and mix well to form a dough. Add more milk, a little at a time only if needed to form a soft and elastic dough. Knead well and cover it with a plastic wrap and set aside for 45 minutes to an hour or until it doubles in size.
2. Prepare the filling mixture while the dough is proofing, by mixing all the filling ingredients together, making a smooth creamy filling. (Make sure the spinach is cooked, chopped and squeezed to drain out all the extra moisture and the cream cheese is very soft, to help mix everything easily).
3. Fill a piping bag with the creamy spinach filling and set aside.
4. When the dough doubles up in size, knead again, and divide the dough into two portions.
5. On a lightly floured surface, roll out both the doughs into a circle with medium thickness, make the doughs about 9 to 10 inches wide. Mark the center of one rolled out dough with an imprint of a small bowl of about 3 to 4 inches wide. Keep the other rolled out dough aside for later use.
6. Fill a piping bag with the prepared filling and fill the center with 1/3 of the filling in the center of the marked circle and with the remaining filling create another circle around the dough about 2 inches from the edge as seen in the pictures.
7. Place the second portion of the rolled out dough over the filled dough and seal the edges tightly by pressing the edges of the dough together.
8. Place a bowl over the filling of the top dough now and press with your fingers around it making a deep impression, make sure the two dough portions stick together, then lift the bowl, make sure the center has a clear circular deep imprint. Using a sharp knife cut the extra edges around and give it a nice round shape.
9. Using a sharp knife cut 18 sharp clear slits on the dough, leaving the center intact. Twist each slit slice slightly open by spreading them wide, leaving the edges closed, continue until all the slices are done. Shape them as you like.
10. Mix egg yolk, milk and coffee powder and brush all over the dough. Sprinkle black sesame seeds only on top of the center and sprinkle sea salt all over the dough.
11. Let the dough rise for approx. 30 minutes then bake in a preheated oven at 350F for approx. 30 to 35 minutes.
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