Step-by-Step Instructions
1. Preparing the Filling: Start by thoroughly washing the finely chopped spinach and letting it drain completely so no excess water remains. In a large skillet, heat 3 tablespoons of vegetable oil and sauté the diced onions until they turn translucent. Add the spinach to the skillet and sauté over high heat for just a few minutes until it wilts and any released moisture evaporates. Season with salt, black pepper, and red pepper flakes. Remove from heat and let it cool completely. Once cooled, crumble the cheese into the mixture and stir well.
2. Kneading the Dough: In a deep mixing bowl, combine most of the flour and the salt. Make a well in the center, then pour in the warm water and vinegar. Begin mixing from the center outward, gathering the flour. Knead the mixture for about 5 to 7 minutes until you get a smooth, non-sticky, and supple dough. Divide the dough into equal-sized balls (bezeler), cover them with a clean kitchen towel, and let them rest at room temperature for 20 minutes to relax the gluten.
3. Rolling, Shaping, and Baking: Mix the melted butter and the vegetable oil together in a bowl. On a lightly floured surface, roll out each dough ball into the size of a dinner plate using a rolling pin. Coat both sides of each dough disc generously with the oil-butter mixture, stack them on top of each other, and let them sit for another 10 minutes.
Take one oiled disc at a time and place it on your work surface. Gently pull and stretch the edges outward with your hands until the dough becomes paper-thin and translucent. Brush a little more oil over the stretched sheet, then scatter a generous amount of the spinach and cheese filling across it. Roll the dough into a long log. You can then wind it into a spiral or cut it into smaller coiled portions as shown in the picture.
Place the pastries onto a baking sheet lined with parchment paper and brush the remaining oil-butter mixture generously over the top. Bake in a preheated oven at 180°C (350°F) for about 35 to 40 minutes, or until the top turns a beautiful golden-brown color and feels completely crispy. Serve immediately while it is still warm and fresh. Enjoy your meal!
