Spinach and cheese flower pie

Ingredients

For the dough

• 600 g flour
• 1 teaspoon salt
• 10 g dried yeast
• 1 teaspoon sugar
• 240 ml lukewarm water
• 1 egg
• 150 g yogurt
• 3 tablespoons oil

For the filling

• 500 g fresh spinach with stems (about 300 g trimmed)
• 1 tablespoon oil
• 100 g telemea (Romanian brined cheese)
• 80 g grated cașcaval (Romanian semi-hard cheese) or Parmesan
• 250 g fresh cow’s cheese
• 1/4 teaspoon salt
• 1 pinch nutmeg
• 1 large egg
• 1 egg white

For brushing

• 1 egg yolk
• 2 tablespoons milk
• 1 tablespoon flax seeds
• 1 tablespoon white and black sesame seeds

Preparation

1. Put the sifted flour and salt in a bowl. Make a well in the middle, add the yeast, sugar and 4 tablespoons of the 240 ml warm water. Mix the yeast mixture and leave it for 10 minutes. 2. Beat the egg with the yogurt and pour them over the flour. Work in the flour from the sides, add the oil and gradually pour in the remaining 180 ml water. Knead for 8 minutes, until the dough no longer sticks to your fingers. 3. Cover the bowl with a towel and leave the dough to rise for 40 minutes in a warm place. 4. Cut the spinach into strips. Heat 1 tablespoon of oil in a pan and sauté it for 2 minutes, until wilted. Leave it to cool for 10 minutes, then drain off the liquid well. 5. Grate the telemea and cașcaval. Mix them with the fresh cow’s cheese, 1/4 teaspoon salt and the nutmeg. Beat the large egg with the egg white and fold them into the filling. 6. Divide the dough in two. Roll out one piece to about 30 cm, cut it out using a lid as a guide and place it on a baking tray lined with parchment paper. Arrange the filling in a circle, 2-3 cm from the edge, and put a few spoonfuls in the middle. 7. Roll out the second piece slightly larger than the first and place it on top. Press the dough together where there is no filling to seal the two layers. Put a small bowl in the middle and cut the pie into 12 equal parts with a very sharp knife. 8. Mix the egg yolk with the milk, brush the pie and sprinkle with the flax and sesame seeds. Bake at 180°C for 60 minutes, until golden. Lower the temperature to 160°C and bake for another 10 minutes, until the pastry is cooked through underneath.