8 Serves
75 Mins
In a large bowl, combine the butter and flour until the mixture resembles coarse crumbs. Add the slightly beaten egg, water, and salt, kneading until the dough is smooth and no longer sticky. Wrap in plastic and refrigerate while preparing the filling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
5 mg / 15 mgVitamin K
285 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
497 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
579 mg / 4,700 mgSodium
823 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
24 g / 20 gCholesterol
214 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Defrost the spinach in the microwave, then drain thoroughly to remove excess moisture. In a bowl, combine the spinach, shredded cheese, sour cream, chopped dill, finely chopped onion, and shredded carrots.
Beat the eggs and stir them into the spinach mixture, reserving one yolk for the egg wash. Season the filling with salt and black pepper to taste.
Preheat the oven to 180°C. Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion and place it into an oiled baking tray, ensuring it covers the sides.
Spread the filling evenly over the bottom crust. Roll out the remaining dough, cut into strips, and arrange in a lattice pattern over the top. Brush the lattice with a mixture of the reserved egg yolk and milk, then bake until golden brown.
0
g20
g0
g
