Greek pie with arugula

4 servings

60 minutes

The chef of the restaurant "Erti" shared the recipe with us.

Energy value per serving

• Calories: 566.2
• Proteins: 12.6g
• Fats: 34.1g
• Carbohydrates: 52.1g

Ingredients

• Puff pastry: 500 g
• Feta cheese: 50 g
• Arugula: 50 g
• Coriander: 5 g
• Spinach: 50 g
• Cashew: 30 g
• Onion: 30 g
• Sunflower oil: to taste
• Utskho-suneli: to taste
• Svanetian salt: to taste
• Savory: to taste
• Chili pepper flakes: to taste

Cooking steps

1. Thaw the dough in advance.

   Required ingredients:

   • Puff pastry: 500 g

2. Sort and wash arugula, spinach, and cilantro. Chop randomly.

   Required ingredients:

   • Arugula: 50 g
   • Spinach: 50 g
   • Coriander: 5 g

3. Peel, chop, and fry the onion in sunflower oil until golden brown.

   Required ingredients:

   • Onion: 30 g
   • Sunflower oil:  to taste

4. Add greens to the onion in the pan and mix.

   Required ingredients:

   • Arugula: 50 g
   • Spinach: 50 g
   • Coriander: 5 g

5. Add a pinch of each type of Georgian spices.

   Required ingredients:

   • Utskho-suneli:  to taste
   • Svanetian salt:  to taste
   • Savory:  to taste
   • Chili pepper flakes:  to taste

6. Simmer for 5 minutes.

7. Remove from heat and let cool.

8. Chop the cashews finely and add them to the cooled mixture.

   Required ingredients:

   • Cashew: 30 g

9. Add the chopped cheese and mix.

   Required ingredients:

   • Feta cheese: 50 g

10. Roll out the dough to a thickness of about 0.5 cm.

11. Evenly place the filling in the center of the dough, pinch the edges so that the pie resembles khinkali.

12. Flip the pie so the seam is at the bottom. Slightly roll out the pie.

13. Transfer to a baking sheet lined with parchment paper. Bake for about 12 minutes at 220 degrees.