Now chop the parsley and add it. Now you can also season with turmeric, Vegeta, a little salt and pepper.
Chop the feta cheese into small cubes, add it to your filling and let it melt briefly.
Cover the pan with the lid (so that the moisture stays in) and let it cool for about half an hour. Rolling out
Preheat the oven to 220°C top/bottom heat.
Spread a little flour on the work surface and roll out half of the dough finely until it is very thin.
Cover with about half of the spinach and feta filling, slowly roll it lengthways and then into a snail shape. Place this in the middle of the baking tray with baking paper.
Repeat the rolling out and topping process with the other half of the dough and the remaining filling. Roll up the dough and place it around the first snail on the baking tray. (Do not wash the pan!)
Baking
Bake at 220°C for about 35 minutes.
In the meantime, mix 50 ml of boiling water in a glass with 1 teaspoon of Vegeta in the pan you are using. After 35 minutes of baking, sprinkle the pitas with about half of it.
Turn the oven down to 180°C and continue baking for about another 25 minutes. Brush the slightly crustier ends again with Vegeta and water and leave to cool. Enjoy your meal or as they say in Serbo-Croatian: Prijatno! 🙂
Nutritional values
