1-2tspVegeta seasoningor ½ tsp vegetable broth powder
somesalt and pepper
1tspVegeta seasoningor ½ tsp vegetable broth powder
Mix the wheat flour with the pinch of salt, the rapeseed oil, and the lukewarm water by hand in a bowl to form a dough. It shouldn't be sticky anymore. Otherwise, add some more flour.
Cover it with a dish towel and let it rest while you prepare the filling.
Chop the onion, ginger and garlic and fry them in a pan with a little coconut oil.
Cut the zucchini into small cubes (max. 1 cm) and add.
If you're using frozen spinach, chop it up a little and add it. If you are using fresh spinach, add it and let it simmer a little until it collapses.
Now you chop the parsley and add it. Season with turmeric, Vegeta, a little salt and pepper.
Cut the feta cheese into small pieces, add it to your filling and let it melt briefly.
Cover the pot with the lid (to keep the moisture in) and let it cool for about half an hour.
Roll it out!
Preheat the oven to 220° C top/bottom heat.
Flour your countertop a little and roll out half of the dough until it gets very thin.
Top with about half of the spinach and feta filling, slowly roll it up long and then into a snail. You place it in the middle of the baking sheet with baking paper.
With the other half of the dough and the remaining filling, repeat the rolling out and topping. You roll up the dough and place it around the snail on the baking sheet. (Do not wash the pot!)
First, bake at 220° degrees for about 35 minutes.
In the meantime, mix 50 ml of boiling water in a glass with 1 teaspoon of Vegeta and coat the pitas with half of it after the first 35 minutes of baking time.
Turn the oven down to 180° and bake for another 25 minutes. Sprinkle especially the slightly crusty ends with the rest of the Vegeta and water mix, and let it cool. Bon appétit or as you say in Yugoslavian: Prijatno! ;)