- flour - 1 glass (for dough)
- butter - 90 grams (cold, for dough)
- olive oil - 1 st. spoon (for dough)
- spinach - 400 Grams
- of salted sprat - 100 Grams
- thick sour cream - 200 Grams
- egg - 1 piece
- yolk - 2 pieces
- of butter - 1,5 st. spoons
- olive oil - 1 st. a spoon
- pepper - 1 piece (to taste)
Prepare the dough. Cut the butter into cubes. Sift flour into a blender bowl, add butter. Stir until the mixture resembles large crumbs. Pour olive oil and 2 tbsp. of ice water. Beat until a homogenous dough is formed. Transfer the dough to a flour-poured work surface. Knead with hands 2-3 min. Roll the dough into a bowl, wrap it in a food film and put it in the refrigerator for 1 hour. Preheat the oven to 190 ° C. Grease the round baking dish with oil. Roll the dough into a thin round layer and lay it out in a mold so that the bottom and sides of the mold are closed. Stab the dough in several places with a fork, cover with baking paper, top with dry beans. Put in the oven and bake for 15-20 minutes. In the meantime, prepare the filling. Spinach rinse, cut off the stems. Heat the cream and olive oil in a frying pan and put the spinach. Cook 2 minutes, remove from heat, season with black pepper. Peel the peel from the head, guts and bones. Half the sprats mix with spinach and beat in a blender along with sour cream, egg and yolks. With the dough taken out of the oven (do not turn off the oven), remove the beans and paper. Allow to cool slightly. Pour in the filling and return to the oven for 20 minutes. Then spread on the pie in a circle the remaining sticks and return to the oven for another 5 minutes. Serve warm or cold.
Servings: 8