The first thing we need to knead the dough. The original recipe used wheat flour, I took whole wheat. Do in flour a hole, pour it with water, 2 tbsp soy sauce Kikkoman naturally brewed, 2 tbsp olive oil and knead a soft elastic dough. For convenience, delim into two balls, wrap in cling film and refrigerate for 20 minutes.

Now for the spinach. The best course to take is fresh, but in the absence of go and frozen. The main thing to take not crushed, and the leaf. Spinach leaves should chop coarsely and saute a minute or two with olive oil and soy sauce for stir-frying BOK Kikkoman. For the spinach to cool, transferring to the paper towel.

Finely chopped onion, blanch minute in boiling water and also to defer on paper napkins.

As for the filling, we'll need toasted pine nuts and cheese. The original is ricotta, but I don't like her, so used low-fat cottage cheese with a couple spoons of low fat sour cream. You can also use cream cheese. Combine spinach, green onions, cheese, nuts, add a pinch of sumac, a little pepper and salt to taste. According to the recipe, the filling still put the zest of one lemon. Now our filling is ready - remove it in the refrigerator for about 20 minutes.

Turn on the oven to preheat to 190 degrees, take the dough. Roll out 3mm thick, cut out squares with sides 7cm. On each square put a tablespoon of the filling, the edges lubricated with water and glue triangles.

Of the half portions I got 10 pies. Put them on the oiled baking sheet, you can also lay the parchment for baking and in the oven for 15 minutes until browned.