Georgian Spinach Khachapuri

Recipe Ingredients

		Dough
2 1/2 cups	156g / 5.5oz	All-purpose flour
3/4 teaspoon	3.8ml	Salt
1		Egg
3 tablespoons	45ml	Olive oil
1/2 cup	118ml	Seltzer
		Melted butter - as needed
4 oz	113g	Armenian string cheese or mozzarella
		Spinach Cheese Filling
4 oz	113g	Cream cheese
1/4 cup	23g / 0.8oz	Minced roasted hazelnuts
1		Garlic clove - minced
1 tablespoon	15ml	Chopped fresh cilantro
1/4 teaspoon	1.3ml	Ground coriander
1		Cayenne
1/2 teaspoon	2.5ml	Fenugreek
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Cooked spinach
4 oz	113g	Feta cheese

Recipe Instructions

For the Dough: In the bowl of a standing mixer fitted with a paddle, mix the flour and the salt. Add the egg, oil, and seltzer, and mix to form a soft dough. Turn out the dough and knead, by hand, for 1 minute, until the dough is elastic.

Divide the dough into 4 pieces, form into balls, cover in plastic, and let rest in the refrigerator for 1 hour.

Preheat oven to 350 degrees.

When chilled, roll the ball into a square. Trim the edges, and brush with melted butter. Fold the dough in half, and brush with butter. Fold the dough in half again, to make a square. Place 1/2 cup Spinach-Cheese Filling in the center. Sprinkle with some string cheese. Fold up the corners like a half open envelope. Repeat with remaining ingredients. Bake for 25 minutes.

For the Spinach-Cheese Filling: Mix together the cream cheese, hazelnuts, garlic, cilantro, coriander, cayenne, fenugreek, salt, and black pepper. Thoroughly drain the spinach and chop. Mix into the mixture, then fold in the feta. Set aside until ready to use.

This recipe yields 4 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B45) - from the TV FOOD NETWORK

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