Adjarian-style cheese open spinach pie

Adjarian-style cheese open spinach pie

Category: Bakery products

Kitchen: georgian

Ingredients
Wheat flour of the highest grade	500 g
Milk	100 ml
Water	150 ml (I took 180 ml of flour)
Sugar	1 tbsp. l.
Salt	1/2 tsp
Egg	1 PC.
Fresh yeast	20 g
Butter and vegetable oil	30 g each
FILLING:
Sulguni cheese	150 g
Adyghe cheese	300 g
Butter	80 -100 g
Spinach young (I have frozen)	100 g
Salt and pepper	taste
Filling eggs	optional

Cooking method

• The recipe had to be changed, as the original from the magazine "Bread and Salt" contained no oil or fat in the dough. There may be such recipes without fat, but in Georgia they showed me how to make dough with fat. Therefore, I added it in the form of vegetable and butter.
• - Add yeast and sugar to warm milk just above room temperature, add a spoonful of flour and let the yeast dissolve. We wait until bubbles appear on the surface.
• - Pour the mixture with yeast, warm water, an egg and softened butter and vegetable oil into the flour. Stir and let stand for 5-10 minutes. We begin to knead the test. As soon as the gluten begins to develop, gradually add salt.
• If we knead the dough by hand, then the salt can be added immediately along with all the ingredients.
• 
• - The dough should stop sticking to your hands, become smooth and silky to the touch, stretch and not tear too much.
• - From the kneaded dough we form a ball with our hands greased with vegetable oil, which we put in a bowl. Cover the bowl with a plastic wrap or a bag (I cover it with a shower cap) and leave it in a warm place until the dough at least doubles. This will take 1-1.5 hours depending on the room temperature. I keep the dough in the microwave, in which you can first boil a glass of water or turn on convection for literally 30 seconds.
• 
• - For the filling, rub both types of cheese on a coarse grater, mix with butter. We taste the filling and, if necessary, add salt. If suluguni is store-bought, then salt, as a rule, needs to be added. Pepper to taste.
• 
• - Wash and dry the spinach, remove the coarse stems. If using frozen, then thaw it beforehand. You can pour the balls (3-4 pieces) of frozen spinach with water for speed, and then, when melted, disassemble into separate leaves.
• 
• - Knead the approached dough, divide into equal 2 or 4 parts, roll thinly into oval-shaped cakes (thickness no more than 0.7 cm.)
• - Before reaching the edge by about 4 cm, lay out the filling interspersed with spinach leaves, while the leaves should be laid down, but so that they are partially visible through the cheese.
• If the cheese is not market, but store cheese, then you can additionally distribute small pieces of butter on top for a beautiful crust at the exit.
• - Next, carefully and tightly roll the edges of the cake to the center on all sides, forming a round side. We press it slightly so that it does not open back. Elongate the ends of the cakes and twist them a little. You can first roll up the edges, and then lay out the filling.
• 
• 
• - We put the pies on a baking sheet, let them come up for about 10 minutes and bake at 180 -200C for about
• 20-30 minutes. The top should be reddened.
• - If desired, 10 minutes before the end, pour a few quail eggs onto the pies. If poured right away, they will be completely baked. Who likes what. I am personally fed up with pies with eggs.
• The pies can be laid out in elongated forms and baked in them, the filling can be laid out and the edge formed after the rolled oval dough cakes are transferred to a baking sheet.
• 
• 

The dish is designed for

2 large or 4 medium

Note

I really liked the Tupperware grater for these purposes - it rubs the cheese easily and efficiently without residues. I often rub it twice at once and just freeze one part until the next bake.







You can add dry, not very lumpy cottage cheese to the filling, but then it is better to add an egg to the filling.
Of course, with a real market suluguni, such khachapuri turn out to be simply breathtaking in taste, while with store-bought cheeses of the current quality, the filling needs to be brought to mind.

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[Rada-dms]

Rada-dms, Olga, what a beauty! And the deliciousness is undeniable!

Next, carefully and tightly roll the edges of the cake in the center in all directions, forming a round side.

And there is no photo of this process? Something I misunderstood, how is it ...

Oh, well, I saw everything!
Here, hurry ... I just didn't wait

[Elena_Kamch]

Elena_Kamch, yes I did differently at different times until I found the pictures ...
Thank you Lenochka! And have a nice day!

Ol, yes, of course, this process is not quick, lay out the recipe
Has gone to feed Besedkintsy?

Ol, yes, of course, this process is not quick, lay out the recipe
Has gone to feed Besedkintsy?

What can we do, we must somehow entice the people! And from the photo of baking, the mood is always good for the whole day!

From this I love! I like boat molding so much, I really enjoy it !!!
Ol, class !!! Have a nice day everyone!

What a dreamer! But - how beautiful and delicious! Thank you, Olga!

And from the photo of baking, the mood is always good for the whole day!

That's right!
I've seen enough of your beauty here, and drooling has already begun to run. A piece of dough in the refrigerator lies just ... So I think now ...

That's right!
I've seen enough of your beauty here, and drooling has already begun to run. A piece of dough in the refrigerator lies just ... So I think now ...

Well, build something like that! We decided to take a break from sweet pastries, so join us!

From this I love! I like boat molding so much, I really enjoy it !!!
Ol, class !!! Have a nice day everyone!

Tanya, with good cheese, just a song !! And the corners can be made longer, but I baked taking into account my mother, so that there were fewer edges.

What a dreamer! But - how beautiful and delicious! Thank you, Olga!

Thank you Lenochka! Here Lina suluguni will expose, and we will do it with home, right ??

I still want to completely rest from any baking
But as soon as you read / see enough and run to sculpt

[Elena_Kamch]

Elena_Kamch, do you want a secret how to deal with unrealized recipes?

Sculpt two recipes at once, like me, why waste the oven and energy every time!

[Rada-dms]

Rada-dms, so there is someone nada! And there are only two of us!

This is what people do at night ...

This is what people do at night ...

To cheer you up in the morning! We sacrifice ourselves, so to speak! :

This is what people do at night ..

This is specially for the distant godforsaken regions

This is specially for the distant godforsaken regions

You see right at the root! What if almost all girlfriends are there faroooooo .... where the sunrise comes first !!

Olenka, well, take care of yourself! Too often, do not spoil the suffering, otherwise they quickly get used to the good

Oh, this is what I love. With cheese and spinach, so to speak, healthy pastries and very tasty.

Olga, thank you for the delicious breakfast for tea.

[Florichka]

Florichka, Irisha, francevna, Allochka, I'm glad to try for you! Help yourself! I just reminded that khachapuri is still made with herbs. The dough can be your favorite!

[Rada-dms]

Rada-dms, good morning!
You can ask two questions:
1. And if the yeast is not fresh, but dry? How many do you need? And add dry technology the same way?

2. No spinach. There is parsley, fresh dill. Will it work?

[Elena17]

Elena17, everything will work out! The conversion is approximately the same - 1 g of dry yeast is equivalent in weight to 3 g of live pressed. So we put 7-8 g. By technology - it is better to do the same, that is, to make a small dough.And if you knead in a dough mixer or a food processor, you can put everything at once, except for salt, mix, let it stand for 10-15 minutes to swell the gluten and knead. Then it is better to let the test come up two times. You can do it once.

Cheese pie!
How lovely!
I really love pies!
Thank you, Olya!

I would still have thumped the egg! Another recipe in my khachapuri piggy bank. Thank you.

I would still have thumped the egg! Another recipe in my khachapuri piggy bank. Thank you.

So I added the eggs three times in a row, there is in the photo, then it became boring! To your health, Angela!

Cheese pie!
How lovely!
I really love pies!
Thank you, Olya!

Lenochka, I'm glad you appreciated my efforts! Help yourself, albeit virtually!

Ol, well, I decided not to put it on the back burner or in the short box. I took out my dough and made it. In the process, however, I realized that there is not enough cheese in the house, well, I already have something. I embellished it a little with mayonnaise and added fresh dill. Dill is very relevant to me here!
I took the photo. If today I throw off (this is a whole process!), Then I will show
And so ... delicious ... I'm sitting ... dragging

What pies, mmm, right in the song "sail boat ... eat you la-la)))))" yummy!

[please]

, right in the song "swim boat ... we'll eat you la-la))))

please, hope,, and what kind of song is that? And the pie is still delicious!

[Rada-dms,]

Rada-dms,
And in our area, young beet tops are added to the filling to the cheeses, we cut straight with petioles or a leaf of bell pepper, sorrel is also delicious
Thanks for the recipe and a reminder of the upcoming spring, young greenery ..

[Money]

Money, yes, I really love with beetroot, but I haven't tried pepper leaves! Thanks for the advice, I will definitely do it, now I will even plant it on purpose, the leaves will be there anyway!

So I became interested in pepper leaves. I will definitely not have fruits, there is no greenhouse, so at least I will grow leaves. I went around 2 shops, well, no spinach, just grief. I bought cheese. I still want a pie. I took out the frozen garlic shoots, soaked the dried eggplants, add the lettuce tomatoes and add something.

Olga, Georgian cuisine is delicious! Thanks for the new recipe!

It's good that you are not my downstairs roommate
You can shoot yourself from all sorts of aromas from your kitchen!
I do not envy ... no, not so ... I strong(!!!) I do not envy your neighbors

So I became interested in pepper leaves. I will definitely not have fruits, there is no greenhouse, so at least I will grow leaves.

Irina, and there will be some peppercorns!
I had pepper last year, originally from Egypt, I gutted the peppercorn and sowed the seeds.
He was sharp, there was no place for him in the greenhouse, they grew up on the street. They grew about a meter tall and all are hung with peppercorns.
Now I'll find the photo.



The hand in the photo is mine.

Elena, and what kind of sweet, so that there are more leaves.

Elena, and what kind of sweet, so that there are more leaves.

Irin, take any.

[Rada-dms]

Rada-dms, Olga! What a beauty!!!
How delicious !!!
But I could not make friends with a grater - my foot does not stick to the surface and that's it (
This is how the grater, meat grinder and juicer are not tested

Olya, thanks for the new recipe. Now I will treat myself in Adjarian way.

I baked this miracle. I didn't find the spinach, I took the garlic arrows, the rest is according to the recipe. I had been going to bake small Adjarian khachapuri for so long and I never got ready. And then I did it right away. Thanks for the recipe.

[Florichka]

Florichka, well, how does the taste with arrows and cheese go together?

[Rada-dms]

Rada-dms, wonderful pies, I wanted to write at night. I kept thinking why the Ajarian around the edges stretch and wrap the dough with a flagellum in the form of a boat, until I read it. It turns out they break off these tips and dip the eggs into the liquid yolk, which they break into the cake not long before the end of baking, and I didn't know the darkness until I saw your photos.

[Asya Klyachina]

Asya Klyachina, Thank you!! And the information is correct, but you need a more elongated version of making these tips! Taking into account my elderly mother, I baked. I adore all these crusts. Here Italians do not eat almost tanned edges, but I love pizza exceptionally because of these crispy and slightly burnt edges!
The pie is still based on motives, so you can go without eggs!

Olya, thanks for the new recipe. Now I will treat myself in Adjarian way.

To your health !! The pies are delicious, but, of course, the filling must be made from good cheese !!

Olya, I am also with a report. Yesterday I painted everything, today I brought a photo

[Elena_Kamch]

Elena_Kamch, Lenus, running and running to you already write a tremendous thank you for such efficiency and praise!
I realized that I liked the filling, and the dough, of course, with sourdough and whole grain? Such a handsome man in the picture, eh, I'm out of it. I'll have to console myself with pies with cabbage ...

and the dough, of course, with sourdough and whole grain?

Yeah, on the railway. I am absolutely delighted with them! They raise the dough just super! It turns out so airy I have never had such a sourdough on any sourdough.

[Elena_Kamch]

Elena_Kamch, Flax, and I thawed the rye sourdough and am amazed at how much stronger it has become! I was lying for more than six months, as I remember, accidentally found it. But I put the yeast on banana skins and for the first time in my life did not work. So I'm thinking, what should I put them on now? For goji or something with prunes?