Preparing Time: 15 minutes         
Cooking Time: 25 minutes
8 servings

For the Dough :                                                     

  • 2.5 teacupful of flour
  • 1 egg                                                                                                       
  • 1 egg yolk
  • 1 teaspoon of salt
  • 80 gr butter or margarine
  • 2-3 tablespoons of water

For the Filling :

  • 2 Kılıç Breams
  • 250 gr spinach
  • 1 onion
  • 2 tablespoons of olive oil
  • 1 teacupful of cream
  • 100 gr whey cheese
  • 50 gr shredded fresh cheese
  • 1 egg
  • 1 tablespoon of flour
  • Salt, pepper

How to make

  • For the dough, put the flour into a bowl and make a scoop in the middle. Add the egg’s yolk and the margarine melted at room temperature. Add the salt and 2 spoonful of water and start kneading. Keep kneading until the dough reaches a smooth consistency that does not stick to your hands. If necessary, you can add some flour. Then shape the dough into a ball and cover the kneading bowl and leave to rest for 15 min.
  • Meanwhile, boil about 5 glasses of water in a medium sized pot. Add a pinch of salt and immerse 2 breams in the boiling water. Close the pot lid and keep boiling for 5 minutes, then strain the fish.
  • When the fish cools down skin off them and pick off their heads, tails and fishbone parts. Then move the fish meat to another plate as small pieces.
  • Put the spinach into a pan with minced onion and 2 spoonful of olive oil. Add a pinch of salt and saute the spinach until it mellows (approximately 5-6 minutes).
  • Pre-heat the oven to 180 celcius degrees. Roll out the dough approximately to 30 cm diameter. Oil a pie mould with 24 cm diameter and lay the dough inside this. Cut off the overhanging pieces.
  • Strain the excess juice from the fired spinach. Add all filling ingredients and fish meat into the spinach and mix. Place and spread this mixture into the dough. Place the pie mould into the heated oven and cook for 25 to 30 minutes. Slice into pieces and serve warm or cold.