Gözleme

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: FOR THE DOUGH:

1 cup flour

a little bit less than ½ cup spring water, room temperature

½ tsp salt

subheading: PARSLEY FILLING:

½ cup feta cheese, crumbled

¼ cup parsley, chopped

subheading: GLAZE:

1 tbsp butter, melted

subheading: MEAT FILLING:

150 g lean ground beef (or lamb)

1 small onion, chopped

salt and pepper, to taste

parsley, chopped

subheading: SPINACH FILLING:

150 g frozen chopped spinach, defrosted

1 small onion, chopped

1 tbsp olive oil

¼ cup feta cheese, crumbled

1 pinch crushed pepper

salt and pepper, to taste

subheading: POTATO FILLING:

1 yellow potato, boiled, peeled, mashed

1 small onion, chopped

1 ½ tbsp olive oil or butter

¼ cup feta cheese, crumbled

1 pinch crushed pepper

salt and pepper, to taste

subheading: ROASTED EGGPLANT FILLING:

1 medium sized eggplant, roasted, peeled, drained

¼ cup kassari or mozzarella cheese, grated

1 tbsp olive oil

1 pinch crushed pepper

salt and pepper, to taste

Directions at tasteatlas.com

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