This recipe is roughly based off of a Turkish spinach roll recipe a friend taught me years ago. Since she made me memorize the recipe, and since it’s been six years, I had to somewhat reconstruct it. But it came out wonderfully. Instead of making individual rolls we made one big loaf.
I should also say that this is tagged under “fast and easy;” it really is. From getting started to getting this thing in the oven was under half an hour. It does bake for a while though.
3 ¼ cups flour (I did 2 white and 1 ¼ wheat)
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup milk, at room temperature
½ cup oil, neutral or olive
Lightly beaten egg yolk for glazing (optional)
- Combine all the dry ingredients and use a whisk to mix evenly
- Add the oil, stir a bit.
- Add the milk and mix with a spoon until it is too solid for the spoon, then use your hands.
- Knead the dough just a little until it is smooth and pliable.
- At this point make the filling. Do everything on the filling list now.
- Roll it out until it’s a bit more than a ¼ inch think then spread the filling over most of the dough and roll it from one end towards the other.
- Use your fingers to press it shut at the ends and bush it with a lightly beaten egg yolk. Last sprinkle coarse salt and ground pepper on top.
- Bake on a lightly oiled and very lightly floured sheet at 350 for 35-40 minutes
½ lb spinach
A handful of chives
Green garlic, 1-3 stalks
¼ – ½ teaspoon each oregano & basil
- Chop the asparagus into 1 inch pieces
- Finely chop the chives and green garlic.
- Put the asparagus, chives, and green garlic in a sizeable saucepan with the olive oil and cook on medium low heat for about five minutes. Add some salt, pepper, oregano, and basil.
- Meanwhile, wash and roughly chop about of spinach.
- Turn off the heat, mix the spinach in the saucepan and cover, with heat turned off.
- Add to the dough as explained above.