Ingredients
- 5 eggs
- 2 tablespoons honey
- 7-8 tablespoons kosher salt (or regular salt; this seems high—likely a typo or for salting spinach to drain water; use cautiously, start with 1-2 tsp total)
- 10 tablespoons honey (wait, listed as “10 lugë mjalt”—likely a typo for another ingredient, perhaps oil or yogurt; or more honey for sweetness balance)
- 18 g baking powder
- 250 g spinach
- Sesame seeds (for topping)
- For the filling/spread:
- 200 g cream cheese
- Smoked chicken powder or smoked chicken ham/prosciutto
Preparation Instructions
- In a bowl, beat the eggs with honey, salt, and the baking powder (the “10 lugë mjalt” might be additional honey or a mis transcription; adjust for taste).
- Gradually melt the honey and baking powder into the mixture, then continuously add oil (likely implied or from “vajzh” for olive oil) until the mass becomes homogeneous.
- Layer into a pan with phyllo sheets or spread the mixture, then slowly pour the dough and roll it somewhere until it’s ready to serve. (This step seems to refer to layering phyllo.)
- Mix everything into the pan with light sheets and slowly add oil. Spread on top with sesame.
- Bake the pie in a preheated oven at 200°C for about 20 minutes.
- After baking, then turn it over on the other side and leave it to rest for a few minutes until it cools.
- Roll again in the form of rolls, leave to push for a few minutes and then it’s ready to serve.
Additional Steps from the Text
- When it has cooled, open/roll it out and spread it with cream cheese.
- As desired, melt and sprinkle smoked chicken powder.
- Roll it again in the form of a roll, leave it to rest for a few minutes and then it’s ready to serve.
Bake with love by Natyra
