Knead the dough. For this, mix all the ingredients for the dough, a pinch of salt and knead the dough, as dumplings. To start, take 1.5 cups of flour, as needed, add more. I used deodorized sunflower oil "Oleyna".

Spinach washed, lightly shake off water, cut. Put on a dry pan and simmer until cooked under a lid, if necessary, add 1-2 tbsp of water. The spinach is cooked quickly, a few times mixed and ready. Cool slightly and punch a blender, season with salt to taste. For the sweet filling, grate the pumpkin on a coarse grater, put on a dry pan, add 1 tbsp of milk or water and simmer for about 3 minutes with the lid closed, then remove the lid and simmer until tender. It is desirable that the liquid evaporated, if the liquid is left, then put the pumpkin in a sieve. If the squash is not sweet, add while fighting 1 tablespoon of sugar.

The egg to separate into yolk and white, separately, lightly beat. Roll the dough out to a thickness of 1-2 mm. Cut 10 circles with a diameter of 11 cm Spread circle in protein, filling to put in a pastry bag and squeeze filling in the center to isolate the ball and, stepping back from the edge and the filling in the center, to make a circle. For convenience, I took a shot of a smaller diameter and outlined her round, which laid out the stuffing.

Cover with the second disk of dough and gently press down in the center (with glasses) and the edges (with a fork).

To move the workpiece on a baking sheet, covered with oiled baking paper. Using a knife, make 4 cuts, then each of the resulting segments cut into 3 equal parts, as pictured.

The resulting "petals" to deploy in one direction, and little to reveal. To grease with a yolk the middle of the flower, sprinkle with poppy seeds. Bake for approximately 20 minutes. When feeding the stem of the flower I made from sprigs of celery.