Homemade Spinach and Cheese Kibinai

Ingredients

• For the dough: For the dough:
• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• For the filling: For the filling:
• 2 cups (300g) fresh spinach, chopped 2 cups (300g) fresh spinach, chopped
• 1 cup (150g) cheese (such as feta or farmer's cheese), crumbled 1 cup (150g) cheese (such as feta or farmer's cheese), crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 8g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, mixing until the dough comes together. Knead the dough for a few minutes until it becomes smooth and elastic. Wrap it in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
5. 5.
   In a separate bowl, combine the cooked spinach, crumbled cheese, dried dill, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the spinach and cheese filling onto one half of each dough circle. Fold the other half over the filling and seal the edges by pressing them together with a fork.
9. 9.
   Transfer the filled Kibinai to the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
10. 10.
    Bake for 25-30 minutes, or until the Kibinai turn golden brown.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and pat them dry to avoid excess moisture in the filling.
• Cheese — Feel free to experiment with different types of cheese, such as feta, farmer's cheese, or even cheddar. Adjust the saltiness of the filling accordingly.

Tips & Tricks

• To save time, you can prepare the dough in advance and refrigerate it overnight.
• If you prefer a spicier filling, add a pinch of red pepper flakes or a dash of hot sauce to the spinach and cheese mixture.
• Serve the Kibinai warm with a dollop of sour cream or Greek yogurt for a delightful contrast of flavors.
• These pastries can be frozen before baking. Simply assemble them and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Leftover Kibinai can be reheated in the oven at 180°C (350°F) for about 10 minutes.

Serving advice

Serve the Spinach and Cheese Kibinai as a main course accompanied by a fresh green salad or as an appetizer for a gathering. They are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the golden-brown Kibinai on a platter, garnished with a sprinkle of fresh dill or parsley. The vibrant green filling will beautifully contrast with the flaky crust, making them visually appealing.