Spinach and Feta Filled Dough Pockets

Ingredients

• 400 g whole wheat flour (+ 20 g for kneading)
• Salt
• 125 ml lukewarm milk (3.5% fat)
• 0.5 loaf yeast
• 1 tsp Honey
• 50 g butter (in small pieces)
• 600 g Spinach
• 4 shallots
• 2 Garlic cloves
• 1 tbsp Olive Oil
• Pepper
• 0.5 tsp Pul Biber (Turkish spice blend)
• 250 g feta (45% fat in whole milk)
• 45 g raisins (3 tbsp)
• 1 egg yolk
• 45 g pine nuts (3 tbsp)

Instructions

1. 1.

   Mix flour with 1 tsp salt in a bowl. Press a depression in the center. Mix lukewarm milk with crumbled yeast and honey, pour into the well, sprinkle some flour on the edges, cover and let rest for 10 minutes.

2. 2.

   Add 125 ml lukewarm water and butter to the flour, knead by hand for 3 minutes until smooth. Cover and let rise in a warm place for about 1 hour.

3. 3.

   While the dough rises, rinse spinach, wash, dry, spin, and roughly chop. Peel shallots and garlic, cut into fine cubes.

4. 4.

   Heat olive oil in a pan. Sauté shallots and garlic over medium heat for 3 minutes. Add spinach and sauté for 2 minutes until it wilts, then season with salt, pepper, and Pul Biber. Let the spinach sit in the pan, reduce the liquid by 5 minutes, remove from heat. Transfer spinach to a large bowl. Crumble cheese finely and add. Soak raisins in water for 10 minutes, drain, let dry, and mix into the spinach.

5. 5.

   Dust a work surface with flour, knead dough again for 3 minutes, divide into 4 equal parts. Roll each piece into an oval (about 25 cm) and spread the spinach-feta mixture on top. Leave a 3–4 cm border, fold the edges inward, pinch ends together, brush with beaten egg yolk. Sprinkle pine nuts over the filling.

6. 6.

   Line two baking trays with parchment paper, place two dough pockets carefully on each tray, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes.