Every time I want to make something quick, with ingredients I have in the fridge and that looks good, I choose this twisted spinach pie. I love that it doesn't require complicated techniques, and the kids are always curious to help me twist the strips of dough before baking. It's one of the few recipes with greens that no one refuses.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes (including dough rising)
Baking time: around 30-40 minutes
Servings: 8 slices
Difficulty: easy-medium
Recipe type: appetizer, savory pie, ideal for snack or breakfast
Ingredients
For the dough:
- 300 g sifted flour
- 1 cube of fresh yeast
- 1 tablespoon sour cream
- 200 ml milk
- 100 ml oil
- a pinch of salt
For the filling:
- 100 g frozen spinach, thawed and well drained
- 2 finely chopped onions
- 1 small bowl of grated cheese
- 1 tablespoon sour cream
- 3-4 slices of chicken ham, finely chopped
- salt
- pepper to taste
Others:
- 1 egg yolk for brushing
- sesame seeds for sprinkling
Preparation method
1. For the dough, slightly warm the milk. Put the yeast in a few tablespoons of warm milk and stir until dissolved.
2. In a large bowl, place the flour and pour the yeast mixture over it.
3. Then add the rest of the milk, oil, sour cream, and salt. Mix everything until you get a soft and slightly sticky dough.
4. Knead briefly, just enough to combine everything well, and let it rise for 30 minutes, covered with a clean towel.
5. Meanwhile, prepare the filling: drain the spinach very well (if there's water left, the filling will leak when baked). Place the spinach in a bowl.
6. Add the chopped onion, grated cheese, sour cream, and finely chopped ham. Mix and season with salt and pepper.
7. After the dough has risen, divide it into two equal pieces. Roll each piece into a round sheet, slightly larger in diameter than the round cake tin (roll directly on parchment paper or on the work surface).
8. Grease the tin with a little butter or line it with parchment paper.
9. Place the first sheet in the tin. Evenly spread the spinach filling, leaving a small edge free all around.
10. Place the second sheet over the filling and gently press the edges to prevent the filling from leaking during baking.
11. Place a glass upside down in the center of the pie. Use a sharp knife to cut rays, starting from the edge of the glass outward – you will get 12-16 segments, depending on how thin you want the strips.
12. Twist or braid each strip three times, being careful not to break them.
13. Remove the glass, brush the entire surface with beaten egg yolk, then sprinkle with sesame.
14. Place the tin in the preheated oven at 180°C and bake the pie until the dough is golden and the filling is well set (about 30-40 minutes, but it also depends on the oven).
15. Remove from the oven and let it cool slightly before cutting.
Why I make this recipe often
It's one of the easiest savory pies to adapt. The dough remains soft and fluffy, and the twisted shape looks great without needing special decorating skills. The filling can be changed based on what I have in the fridge. It can be served warm or at room temperature.
Tips and variations
Tips
- Drain the spinach as well as you can. Any extra liquid makes the dough wet underneath.
- If the dough seems too soft to roll out, sprinkle a little more flour on the surface.
- The twists should be done carefully so as not to tear the dough – if some strips come apart while baking, it doesn't affect the taste.
Substitutions
- If you don't have ham, you can use leftover meat, sautéed mushrooms, or even go meatless.
- You can use telemea cheese instead of cheese, but it will taste saltier.
- For a vegetarian version, just leave the cheese and spinach.
Variations
- You can add dill, parsley, or green garlic to the filling.
- Make a mix of cheeses if you have leftover cheese or hard cheese in the fridge.
- You can turn the pie into a long roll or a classic pie if you don't want to twist it.
Serving ideas
- As a snack for parties or picnics.
- For breakfast, with yogurt or kefir.
- Sliced and packed in a school lunch.
Frequently asked questions
1. Can I use fresh spinach instead of frozen?
Yes, but it needs to be blanched, chopped, and well drained beforehand.
2. Can this pie be frozen?
I do not recommend it because the filling with spinach and sour cream releases water upon thawing, and the texture is not the same.
3. What do I do if I don't have a round cake tin?
You can use a regular tin, but the pie will have a different shape. The idea of cutting and twisting can be adapted to any shape.
4. Can I prepare it in advance and bake it later?
The risen dough can be kept in the fridge for up to 12 hours, but I recommend making the filling and assembling it just before baking to avoid water release.
5. What kind of yeast should I use?
Fresh yeast gives a better taste, but dry yeast works too – one packet (7 g) for this amount of flour.
Nutritional values
Approximately, one slice has about 180-220 kcal (depending on the cheese and ham used).
Protein: 7-10 g
Carbohydrates: 25-30 g
Fats: 7-10 g
These are just indicative values, as the recipe allows for slight variations in the filling. The pie is not very fatty, but it has enough carbohydrates from the flour.
Storage and reheating
It can be kept in the fridge for up to 2 days, in a sealed container or covered. It can be reheated for a few minutes in the oven or microwave, but it's also good at room temperature. When stored, the dough tends to soften a bit from the filling, but it doesn't become gummy. I do not recommend freezing, as the texture changes unpleasantly.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes (including dough rising)
Baking time: around 30-40 minutes
Servings: 8 slices
Difficulty: easy-medium
Recipe type: appetizer, savory pie, ideal for snack or breakfast
Ingredients
For the dough:
- 300 g sifted flour
- 1 cube of fresh yeast
- 1 tablespoon sour cream
- 200 ml milk
- 100 ml oil
- a pinch of salt
For the filling:
- 100 g frozen spinach, thawed and well drained
- 2 finely chopped onions
- 1 small bowl of grated cheese
- 1 tablespoon sour cream
- 3-4 slices of chicken ham, finely chopped
- salt
- pepper to taste
Others:
- 1 egg yolk for brushing
- sesame seeds for sprinkling
Preparation method
1. For the dough, slightly warm the milk. Put the yeast in a few tablespoons of warm milk and stir until dissolved.
2. In a large bowl, place the flour and pour the yeast mixture over it.
3. Then add the rest of the milk, oil, sour cream, and salt. Mix everything until you get a soft and slightly sticky dough.
4. Knead briefly, just enough to combine everything well, and let it rise for 30 minutes, covered with a clean towel.
5. Meanwhile, prepare the filling: drain the spinach very well (if there's water left, the filling will leak when baked). Place the spinach in a bowl.
6. Add the chopped onion, grated cheese, sour cream, and finely chopped ham. Mix and season with salt and pepper.
7. After the dough has risen, divide it into two equal pieces. Roll each piece into a round sheet, slightly larger in diameter than the round cake tin (roll directly on parchment paper or on the work surface).
8. Grease the tin with a little butter or line it with parchment paper.
9. Place the first sheet in the tin. Evenly spread the spinach filling, leaving a small edge free all around.
10. Place the second sheet over the filling and gently press the edges to prevent the filling from leaking during baking.
11. Place a glass upside down in the center of the pie. Use a sharp knife to cut rays, starting from the edge of the glass outward – you will get 12-16 segments, depending on how thin you want the strips.
12. Twist or braid each strip three times, being careful not to break them.
13. Remove the glass, brush the entire surface with beaten egg yolk, then sprinkle with sesame.
14. Place the tin in the preheated oven at 180°C and bake the pie until the dough is golden and the filling is well set (about 30-40 minutes, but it also depends on the oven).
15. Remove from the oven and let it cool slightly before cutting.
Why I make this recipe often
It's one of the easiest savory pies to adapt. The dough remains soft and fluffy, and the twisted shape looks great without needing special decorating skills. The filling can be changed based on what I have in the fridge. It can be served warm or at room temperature.
Tips and variations
Tips
- Drain the spinach as well as you can. Any extra liquid makes the dough wet underneath.
- If the dough seems too soft to roll out, sprinkle a little more flour on the surface.
- The twists should be done carefully so as not to tear the dough – if some strips come apart while baking, it doesn't affect the taste.
Substitutions
- If you don't have ham, you can use leftover meat, sautéed mushrooms, or even go meatless.
- You can use telemea cheese instead of cheese, but it will taste saltier.
- For a vegetarian version, just leave the cheese and spinach.
Variations
- You can add dill, parsley, or green garlic to the filling.
- Make a mix of cheeses if you have leftover cheese or hard cheese in the fridge.
- You can turn the pie into a long roll or a classic pie if you don't want to twist it.
Serving ideas
- As a snack for parties or picnics.
- For breakfast, with yogurt or kefir.
- Sliced and packed in a school lunch.
Frequently asked questions
1. Can I use fresh spinach instead of frozen?
Yes, but it needs to be blanched, chopped, and well drained beforehand.
2. Can this pie be frozen?
I do not recommend it because the filling with spinach and sour cream releases water upon thawing, and the texture is not the same.
3. What do I do if I don't have a round cake tin?
You can use a regular tin, but the pie will have a different shape. The idea of cutting and twisting can be adapted to any shape.
4. Can I prepare it in advance and bake it later?
The risen dough can be kept in the fridge for up to 12 hours, but I recommend making the filling and assembling it just before baking to avoid water release.
5. What kind of yeast should I use?
Fresh yeast gives a better taste, but dry yeast works too – one packet (7 g) for this amount of flour.
Nutritional values
Approximately, one slice has about 180-220 kcal (depending on the cheese and ham used).
Protein: 7-10 g
Carbohydrates: 25-30 g
Fats: 7-10 g
These are just indicative values, as the recipe allows for slight variations in the filling. The pie is not very fatty, but it has enough carbohydrates from the flour.
Storage and reheating
It can be kept in the fridge for up to 2 days, in a sealed container or covered. It can be reheated for a few minutes in the oven or microwave, but it's also good at room temperature. When stored, the dough tends to soften a bit from the filling, but it doesn't become gummy. I do not recommend freezing, as the texture changes unpleasantly.