Cheese and Spinach Pitas

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 10

Cheese pitas for everyone who has the patience to prepare the dough and filling. Mini creations, mega flavor.

Wash the spinach and drain it well. Finely chop it together with parsley.
Pour four tablespoons of cold water into a cup, then add 120 g of butter and salt. Melt the ingredients over moderate heat, then let it cool.
Place 250 g of flour in a bowl and mix it with the melted butter using a spoon. The dough should pull away from the bowl. Dust the counter and roll out the dough to about five millimeters thick. Use a glass to cut out circles from the dough and shape them into cups, or use molds that you grease with butter before placing the dough in them. Trim or fold in any excess dough hanging out of the molds. Place the molds in the refrigerator for one hour, then bake in a preheated oven at 200°C for about five minutes (the dough should turn golden).
Sauté the spinach in olive oil (about three minutes). In a bowl, whisk together cream, milk, eggs, salt, freshly ground pepper, parsley, and nutmeg. Grate the cheese.
Reduce the oven temperature to 180°C. Take the golden dough out of the oven and top it with grated cheese. Add a spoonful of sautéed spinach to the bowl and pour the cream mixture over it until full. Sprinkle a little parsley on top and place it in the oven for 20 to 30 minutes.
Take the baked pitas out of the oven, let them cool slightly, transfer them to a serving plate, and serve.

Instead of spinach, you can use leeks, chard…