Servings: 20

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

Dough:

4 cups of flour
1 teaspoon of sugar
1 teaspoon salt
1 oz fresh yeast
1 cup water
2 packages (7.05 oz) Tnuva Butter
1 egg yolk

(Please note: the dough needs to rest overnight in the refrigerator.)

Filling:
1 lb frozen whole spinach leaves

1 package (8.8 oz) Tnuva Bulgarian Feta Cheesee, crumbled

1 roll (7.05 oz) of Tnuva Goat Cheese

½  package (3.50 oz) of Tnuva Kashkaval, finely grated
7 oz Tnuva Muenster Cheese, grated or finely chopped
3 tablespoons bread crumbs
1 egg yolk
Freshly ground black pepper
Freshly grated nutmeg

Topping:
1 egg, beaten
Sesame seeds for decoration

Instructions:

1. Prepare the dough: Put the ingredients in a mixer with a dough hook for 8 minutes until the dough is pliable and comfortable. Put into a bowl, cover with plastic wrap and let rise for about two hours until it has doubled in volume or overnight in the refrigerator.

2. Preheat oven to 350F.

3. Prepare the filling: Thaw and drain the spinach. Make sure all the liquid is squeezed out.  In a bowl add the spinach, cheese, bread crumbs and egg yolk. Mix into a smooth mixture and set aside.

4.  Shape the pastry: Roll out the dough on a lightly floured surface to about 1 inch thickness. With a glass or a cookie cutter, cut the dough into 5 inch round circles.

5.   At the center of each circle place a heaping tablespoon of the filling and fold in half, creating a half circle. Press firmly at the edges with a fork or pinch together tightly. Brush with egg and sprinkle with sesame seeds. Arrange on a lined baking tray.

Bake for about 20 minutes until the pastry is golden and serve warm.

** If you do not serve the same day ** These filled pastries freeze well. Take directly from the freezer and heat at 375F for 10 minutes when wanted. no need to defrost.