Homemade spinach pie

How to make a perfect homemade spinach pie? It’s tasty and healthy at the same time and we all know how much energy our bodies need in the spring!

Do you remember Popeye the sailor man? He was so strong because he was eating spinach all the time! But if don’t want to eat your spinach directly from the can, there’s a better and more delicious way to get your spinach vitamins – the spinach pie!


As I’ve mentioned many times before, I’m a fan of homemade food and homegrown vegetables. My family loves spinach and even though there is a lot of dock in our garden (The docks and sorrels, genus Rumex L., are a genus of about 200 species of annual, biennial and perennial herbs in the buckwheat family Polygonaceae. In Bulgaria we often use dock instead of spinach), we decided to plant some real spinach. We planted the seeds directly in the garden in late October and covered them with nylon during the cold winter months. In the spring the plants are already big and healthy and ready for picking! I picked up about a kilo of spinach leaves just from three-four plants. And I’m perfectly sure that there’s nothing poisonous – no pesticides, nothing but some rabbit manure. The spinach requires significant amount of water so if you seed it, be careful and don’t forget to water it every other day. Of course, if there’s rain – it does your job!

Now, how the wonderful spinach pie is made?

You need the following ingredients:

For the dough: 1,5 kg flour, 1 liter warm water, yeast, 4-5 tablespoons sunflower oil, 1 ts salt, 2 ts sugar

Make smooth and soft dough from these ingredients, divide the dough in 8 and leave the “balls” somewhere warm for 30 minutes until they double their size.

Meanwhile, prepare the filling out of: 1 kilo spinach, 1/2 kilo white brine cheese, 8 eggs, 200 g yogurt.

Pour boiling water over the spinach, rinse it fast in cold water in order to keep its green color. Mix the eggs, the cheese and the yogurt and stir. When the mixture has become smooth, add the spinach and stir again.


Roll out each ball of dough until you get a pancake-thin piece. Then put some sunflower oil, some of the filling and roll it so that the filling remains inside. Then put the pastry on a baking tray. Repeat this with all the dough pieces.

Bake the pie in preheated oven at 200 degrees until the crust becomes brown. You can put some butter and sesame on top.

Enjoy it with yogurt, lemonade or whatever you prefer! 🙂 It’s a great breakfast but also wonderful for spring picnics by the river! 🙂






Freshly Baked Bread/Прясно изпечен хляб

Freshly Baked Bread

Прясно изпечен хляб

One of the first things I wanted to make as soon as I moved to the countryside was to check if there is one of those old-school bakeries in the village or somewhere nearby. However, with the depopulating of the area most family-run businesses had become extinct and I realized that if I wanted to get freshly baked bread I had to make it myself. I wanted to smell the intoxicating aroma of freshly baked bread, warm and crusty.

Едно от първите неща, които бързах да направя, когато се настаних в Северозападна България и по-точно – в едно село до Монтана, беше да проверя дали има фурна в селото и как мога да се сдобивам с така обичания топъл селски хляб. За съжаление обаче всичкият хляб в местните магазини идва от други места, най-често е опакован и нарязан и отдавна е забравил кога е излязъл от фурната. Има и хубав хляб, разбира се, но без миризмата и парата, която се носи от него, когато е току що изваден от огъня.

Хляб с мая, бира и семена
Bread with yeast, beer and seeds /Хляб с мая, бира и семена

Of course, I was a little disappointed that there wasn’t a country bakery with all kinds of bread and pastry. At some point I imagined myself getting up early in the morning and going to the bakery with my bicycle, returning home with a loaf of warm bread…and eat it with cheese.

До тук беше моята илюзия, че ще отивам до селската фурна рано сутрин, ще вземам топъл хляб и после ще се прибирам вкъщи, за да направя “мечка” със сирене…

The second reason for me starting thinking about bread more and more frequently was…its absence! That may be a little weird to people living in big cities. It was strange for me at first, too. But the local grocery shops don’t  get bread every day and the closest town is 50 km away. So, pretty normally, the bread is over on Friday and you can’t buy any during the weekend. In Sofia with all non-stop supermarkets, bakeries, markets…I hadn’t realized that buying some bread could be that hard. However, that’s something people living in the countryside are used to. That’s why they have learnt to depend on themselves. I did what I had to and got the ingredients needed for baking some homemade bread – yeast and flour. Now, I always have at least 10 kilos of flour at home and 3-4 packets of yeast.

Вторият фактор да започна по-често да се замислям за хляба изобщо беше…липсата му! Това може да е доста странно за хората от големите градове, беше странно и за мен да свикна, че магазините не зареждат всеки ден, че най-близкия денонощен магазин е на 50 км и че много често хлябът свършва в петък и се появява отново в понеделник. В София с всички денонощни магазини, малки магазинчета, фурни, пазари…като че ли човек не може да остане никога без хляб. На село обаче може. И без хляб, и без разни други неща. Затова хората разчитат най-вече на себе си. Постарах се да се снабдя и винаги да имам под ръка необходимите неща за приготвяне на хляб – мая и брашно. Сега задължително имам поне 10 кг брашно вкъщи и поне 3-4 пакетчета мая.

However, kneading and baking were way more difficult and I’m grateful that my husband had done this before so he spent some time teaching me how to make everything perfect.

И като добавим съмнителното съдържание, съхранение и срок на годност на хляба в магазините (почти навсякъде в България, не само в Северозапада), наложи се освен да се снабдя с продукти, да се науча и на по-трудното – да го меся и пека.

In fact, it wasn’t that hard once you’ve done it and contrary to my expectations – kneading bread was not a dirty job. It was quite fascinating and relaxing activity that made by nerves calm down and inspired my for improvising with ingredients, shapes of the loafs, etc…

Оказа се обаче, че месенето на хляб не е трудно, страшно или кой знае колко цапащо, а е доста лесно и много приятно занимание, което успокоява нервите и дава много възможности за творчество и импровизация – с форми, съставки, добавки…

Generally I knead the bread in the most traditional, standard way – using some yeast, flour, salt, sugar and a cup of warm water. However, I experiment every time by adding various seeds, beer, olive oil or olives, tomatoes or whatever spices I have. It always smells and tastes like childhood memories!

Меся хляб по възможно най-стандартния начин – с мая, брашно, сол, захар и чаша топла вода. Експериментирам обаче и с добавка на различни семена, на бира, на зехтин и на каквото се сетя, че ще ухае хубаво и ще е приятно на вкус.

Импровизирани соленки със сирене и кашкавал
Improvised cheese biscuits/ Импровизирани соленки със сирене и кашкавал

For all of you who haven’t tried kneading bread and are afraid to start – just take whatever your favorite flour is, take a deep bowl and some yeast and get your hands dirty! The feeling is amazing and the scent coming from the bread baking in the oven will fill your entire home and make you feel more “at home” than ever!

За всички, които не са месили хляб и се страхуват да опитат – вземете си любимото брашно, една голяма купа, пакетче мая и започвайте! Чувството е невероятно и миризмата, която ще изпълни целия ви дом от изпечения хляб ще ви накара да се чувствата повече “вкъщи” отвсякога!

Кифлички със сирене
Buns with feta cheese/Кифлички със сирене

As I became better at bread-making, I started kneading dough for other pastry and, of course, I still have a lot to learn, but it’s great to prepare something homemade for your family and freshly baked homemade bread is something everyone would enjoy and appreciate!

Покрай хляба започнах да меся и тесто за кифлички и соленки, но имам много да уча за печенето. Все пак това учене ще е приятно и вкусно, а и здравословно.