Baklava with meat and spinach

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"Baklava" - the national Moroccan pie, extremely tasty, with a crispy batter. About this cake reminded me of Alancik, in one of the recipes. Before cooking, I consulted a friend of a Moroccan about the toppings, to which she replied, "baklava" can be both sweet and salty. It can be prepared with meat and chicken and fruit and honey... actually the filling depends on your imagination and availability of the products. The most important is the dough! (Read more about the test in the recipe)

Ingredients for Baklava with meat and spinach

Step by step instruction of cooking Baklava with meat and spinach

Шаг 1

The dough is "Philo" for baklawa can be ready to buy, and you can bake yourself. The dough is a thin lepeshechki-cakes of flour, 1/2 teaspoon salt and 0.5 l of water. Mix the batter, which should soak 6 hours in the refrigerator. Then
on a dry pan are baked very thin cakes, with only one hand, not podrumyanivaya. Cakes for baklawa is better to bake in advance for the day. On a greased baking sheet, on a baking sheet spread 1/2 of the number of pellets, each lightly greased with oil with a brush and sprinkle with ground nuts. When thus put the entire 1/2 of the dough set aside aside and make filling.

Шаг 2

Filling:
wash spinach simmered in a saucepan until soft.

Шаг 3

Fry finely chopped onion until transparent,

Шаг 4

Add tomato, parsley, salt, pepper, herbs and continue to simmer for 3-5 minutes, stirring well.

Шаг 5

The mince is cool, add the spinach..

Шаг 6

.. finely chopped cheese, the beaten eggs, mix well.

Шаг 7

Spread the stuffing on the dough, sprinkle with almond flakes and raisins.

Шаг 8

Close the rest (1/2 part) leaves the test in the same way promazyvaya them and sprinkling of nuts, the upper layer can be coated with egg yolk or butter and place into a preheated oven (180°C) for 30-40 minutes.
Cut into portions and serve.

Шаг 9

(Take out meals about 15 minutes after ready ).