Spinach fatayer with beer and sour cream dip – or I haven’t disappeared

First I didn’t want to publish this recipe on the blog, because I just altered one of Gordon’s recipes – but in the end I changed it so much, and the beer matches this dish so nicely, and so many of you wrote to me asking why no recipes had been published and why I had disappeared and even telling me that you cannot live without my… well, I have just transgressed all logical boundaries… so in the end I grabbed my camera and from then onwards you know the story.

So I haven’t disappeared, and I will come with recipes, but I needed to do some clean-up in the springtime. But we haven’t died of hunger. But I was really happy to get so many questions! Thank you all! And those who didn’t do so can now be ashamed.

This plate made of concrete is a dream come true for me, I am very grateful to the Vintage Bazaar for that! They are the nicest and most talented group in the world!

Spinach fatayer with beer and sour cream dip

For the dough:

- 250 g flour

- 1 tsp. salt

- 2 tbsp. olive oil

- 100 ml beer

- 20 ml water

For the spinach filling:

- 2 tbsp. olive oil

- 450 g spinach (washed)

- 5 shallots

- 60 g pine nuts (roasted)

- 90 g cottage cheese

- 1 tbsp. creamy goat’s-milk cheese

- zest of ½ lime

- salt, pepper

- nutmeg

For the sour cream dip:

- sour cream

- garlic (mashed)

- salt, pepper

Preparation:

1. Knead the ingredients of the dough. Shape the dough into a ball, wrap it in foil and put it in the fridge.

2. Cook the spinach on 1 tbsp. olive oil until it is wilted completely. Squeeze the spinach, and then chop it in a food processor. Fry the shallots lightly on the remaining olive oil. Mix the ingredients of the filling. Put it in the fridge while working with the dough.

3. Spread the dough as thin as possible and cut squares with 6-8 cm long sides. Put a spoonful of filling in the middle of each square. Moisten the sides of the squares with water, and then fold them into triangles. Put the triangles on an oiled baking sheet and bake them in the oven preheated to 180°C until they turn golden brown.

4. Mix the ingredients of the sour cream dip.