By: Raheli Krut

Prep time: 25 minutes

Yield: 12 pastries, 10’’x11’’ baking pan

Ingredients:
For the dough:
7 cups white flour
1 tablespoon dry yeast
2 tablespoons sugar
1/2 cup vegetable oil
1 large egg
2 cups water
1 teaspoon salt
For the filling:
1 package (1 lb) frozen spinach, thawed and drained
1 package (9 oz.) Tnuva’s Light Feta Cheese
1 1/2 cups mozzarella, grated
1/2 teaspoon ground black pepper
1 cup béchamel sauce:
2 tablespoons Tnuva Unsalted Butter
2 tablespoons flour
1 1/4 cups milk
Sprinkle of salt Ground black pepper
For brushing:
1 egg, beaten

Instructions:
1. Gradually add all the dough ingredients in the mixer bowl with a kneading hook. Knead for 10 minutes at medium speed. Cover with towel and let rise for an hour.
2. Prepare the béchamel sauce: heat the milk. Melt the butter in a separate saucepan. Gradually add the flour, stirring constantly, until the paste is smooth and starts bubbling. Gradually add the pre-heated milk. Continue to stir and bring it to a boil. Add salt and pepper to taste, lower the heat, and cook for 2-3 more minutes, while stirring.
3. Mix all the filling ingredients and transfer to refrigerator.
4. Divide the dough into 15-20 pieces of equal size and roll thinly (about 0.2”) into elongated patties. Place a large tablespoon of filling in the center of each patty. Stretch the dough slightly from the edges inward to form a raised rim, and pinch both ends, so that the pastries do not open during baking.
5. Place the khachapuri in a 1” deep dish, brush with the beaten egg and let rise for 15-20 minutes, while heating the oven to 370⁰F.
6. Bake for about 30 minutes, until the pastries are golden. Serve hot.