Greek pie with arugula
4 servings
60 minutes
The chef of the restaurant "Erti" shared the recipe with us.
1
Thaw the dough in advance.
- Puff pastry: 500 g
2
Sort and wash arugula, spinach, and cilantro. Chop randomly.
- Rocket (arugula): 50 g
- Spinach: 50 g
- Cilantro: 5 g
3
Peel, chop, and fry the onion in sunflower oil until golden brown.
- Onion: 30 g
- Sunflower oil: to taste
4
Add greens to the onion in the pan and mix.
- Rocket (arugula): 50 g
- Spinach: 50 g
- Cilantro: 5 g
5
Add a pinch of each type of Georgian spices.
- Blue fenugreek (utskho-suneli): to taste
- Svan salt: to taste
- Savory (summer savory): to taste
- Chili 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.
- Cashews: 30 g
9
Add the chopped cheese and mix.
- 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.
