Well, as without entry. According to the recipe, we will need 3 eggs (1 – in dough, 2 - in casting), but I had very large eggs, so I took two, mixed them in a Cup and used 1/3 in the dough and 2/3 the fill. Butter can be substituted with vegetable, but then you will need more flour or reduce the amount of wine, but it will affect the test structure. Flour for clarity, weighed in a measuring Cup, got 250 grams – almost 400! ml (i.e. 2 cups). The procedure will describe how did itself – there may be options. Ingredients for dough (except flour), mix, gradually introduce the flour (different flour behaves differently, this time I took a little less) until then, until the dough no longer openly stick to the hands, the ball of dough wrap in cling film and refrigerate for 30 minutes.

While the dough rests, make filling. Ideally (in the original recipe) spinach is used fresh, but fresh spinach except from the garden, to take anywhere (in store, even in season there), so I use frozen, but take this pie exclusively spinach in batches, shred will not work – it will be a mess, and that we do not need. The bulb I have is very large, so one, you can take 2 medium. For fill I used "Philadelphia" cheese without additives, 12% fat.

In a saucepan boil water, a little salt and throw it Nerasprodannye spinach, after boiling, boil 2 minutes (washed and sorted fresh spinach and blanch 2-3 minutes). If the spinach pre-defrost or cook longer, get porridge, and it is, again, we do not need. The spinach drain in a colander and how to overcome. Onions cut into small cubes (photo accidentally erased, but all know how to cut onions in small dice, right?) small to cut garlic.

Half an hour has passed, take the dough. After a "rest" it becomes very plastic and pliable, you can even mash it with your fingers (specially made photos), but a rolling pin is still faster. Roll out the dough to a thickness of 3-5 mm Can be rolled out on tape, I'm old-fashioned podpisala the table with flour. A baking pan lined with baking paper, it is then easier to remove the pie, and if you want to cut the cake directly in the form of paper and not necessary (in principle, the dough to form sticks, but if in doubt, the form can be lubricated lightly with oil). Transfer the dough to the form: because the dough is very plastic (break – not break, but can strongly deformed), it is easier to do with the help of a rolling pin. Cut the excess, leaving the sides of 3-4 cm, pinned the dough with a fork and put into preheated over medium heat oven for 10-15 minutes.

While the dough is prepared, prepare the filling. Slightly grease the pan with vegetable oil, fry the onion until transparent, add garlic and spinach, salt, pepper and nutmeg. As for seasonings, here imagination is not limited, but I have such an option (and he was in the original) seems to be the most succinct and sufficient. Stuffing stir and simmer also 2-3 minutes.

The dough and the filling must be cooled down. To save time I did it on the balcony to cool down while I prepared the sauce: namely, mixed cheese, eggs and milk. About cheese: the original for the fill used feta cheese, but I just don't like and can't stand (sorry), I tried different ways: with cheese brine, and Adygei cheese, and other-other. But most of all I liked for this case to use Philadelphia... Fill as you can see, it turned out a lot, do not worry.

Begin Assembly of the cake: in a chilled form spread the cooled filling (be sure to cool, and the dough may get soaked), and gently even out, literally with a spoon, pour in the filling to fill the boards. Carefully, if you pour fast or the hand will tremble, filling may overflow over the sides and we need to fill the stuffing to the bottom. When filled to the top of the cake I still have not used about a third of the filling. Add the olives: they can be arbitrarily chop and add directly to the filling, and can be chaotic-whether through art or exquisitely beautiful spread on the surface of the pie, but not necessarily evenly. I tried to paint something simple-chaotic.

Pie bake it in the oven for 20-25 minutes, so well seized the fill (cumulative signs of readiness: zarumyanilsya crust, slightly wrinkled olives, sometimes zarumyanilsya fill and when rocking movement of the liquid is not observed). Take out handsome.

And this is in the context. Very tasty and satisfying. And flush. And green. If you divide a cake into 8 parts, there are 8 such pieces, calories each – about 270 kcal.

And now the bonus. Remember, I still have shading. With its help, the next day you can cook a delicious Breakfast. Pour the remaining filling into a heated pan (without oil), generous hand pours in her favorite seasoning (I added dried parsley and paprika, although of course it is better fresh) and, stirring, bring to thick. In principle, this dish is versatile: it can be eaten just like that, very tasty to use as a sauce, spread on rye bread, I like to cut a piece of Georgian (thick) pita bread (in the freezer is always a few), add to stuffing olives (they, too, left) or even a pickle – and inside, and you can make a roll of Armenian lavash, or just wrap it in lettuce. The basis for the incredibly tasty, and imagination is where carousing.

Help yourself to health.