Spinach Pastries

It is well known that spinach originates from the Middle East, where it was first cultivated as early as the 6th century.

In the 11th century, the Arabs brought this leafy vegetable to Spain, and in the 12th century, the Crusaders carried it to France. Yet it was only in the 15th century, thanks to Catherine de' Medici, that spinach made its way to the royal table, where it earned the name "Lenten herb."

Our spinach pastries bear a striking resemblance to a great Italian classic — ravioli. Spinach-filled ravioli are indeed very common in central Italy. However that may be, we warmly recommend this dish — it is truly extraordinary!

We should also point out the old spelling: in Olha Franko's book, "spinach" is written with the letter "i" — шпінат!

Dough:

1. 200 g flour
2. 2 eggs
3. a pinch of salt

Knead all the ingredients together into a smooth dough.

Filling:

1. 300 g spinach
2. 2 tbsp flour
3. 2 tbsp butter
4. 2 tbsp breadcrumbs
5. salt
6. Drop the washed spinach into boiling water and cook for a few minutes.
7. Drain and blend until smooth.
8. In a frying pan, lightly sauté the butter and flour together, then add the spinach.
9. Season with salt to taste.
10. Set the filling aside to cool.

Preparation:

1. Roll out the dough very thinly.
2. Cut out small rounds, place a small spoonful of filling on each one, and press the edges firmly together.
3. Boil in salted water, then drizzle with melted butter.
4. Sprinkle with toasted breadcrumbs.
5. Bake for 5 minutes in the oven (рура — a traditional wood-fired or cast-iron oven) until lightly golden.