Lenten khachapuri with spinach and greens
6 servings
40 minutes
You can make this khachapuri in the evening so you can eat it with sweet tea in the morning! The main thing is not to overdry it. If you do everything right, the greens in the pie will be juicy. This is how Badri Lemonjava, brand chef of the Georgian wine bar Megobari, makes khachapuri.
1
Prepare the dough. This amount is enough for several khachapuri at once. Mix flour with 25 grams of salt and yeast.
- Wheat flour: 1000 g
- Salt: 27 g
- Dry yeast: 8 g
2
Add warm water to the flour and mix the dough by hand until smooth.
- Water: 220 ml
3
Add vegetable oil to the dough. Mix again. If the dough seems too stiff, add a little more water.
- Vegetable oil: 75 ml
4
Dust the dough with flour, cover the container with plastic wrap, and let it rest for about 20 minutes.
5
Chop the greens: cut the spinach stems finely, and the rest coarsely.
- Fresh spinach leaves: 100 g
- Cilantro: 15 g
- Spring onion: 15 g
- Dill: 15 g
6
Put the greens in a bowl. Add 2 grams of salt, black pepper, and olive oil. The greens should release juice, so they need to be mixed well.
- Salt: 27 g
- Ground black pepper: 1 g
- Olive oil: 15 ml
7
Take 300 grams of the prepared dough. Dust the work surface with flour. Roll out the dough into a circle with a diameter of 25 cm.
- Wheat flour: 1000 g
8
Place the filling of greens in the center of the rolled dough. Sprinkle lightly with flour.
- Fresh spinach leaves: 100 g
- Cilantro: 15 g
- Spring onion: 15 g
- Dill: 15 g
- Wheat flour: 1000 g
9
Gather the edges of the khachapuri like making an open pie, pulling the dough edges to the center and connecting them. The khachapuri should resemble a curd pie: its center should remain open. Press slightly on the middle of the khachapuri to make it flat.
10
Place the khachapuri on a baking sheet and send it to an oven preheated to 280–300 degrees for 7–8 minutes.
