Ingredients
1 lb. pkg. spinach or 2 cans, drained well
1 Tbsp. salt
1/4 tsp. black pepper
1 large diced onion
1 Tbsp. cinnamon
2 Tbsp. salad oil
Method
Sources
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RecipeNLG
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Gathered
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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Wash and drain spinach. Cut up into smaller pieces, add diced onion to spinach. Add remaining ingredients. Use your favorite bobalki dough recipe. Roll out a small portion of dough at a time and cut into large squares. Fill each square with about 1 tablespoon filling, fold over and pinch as you would for pirohi, being sure to seal the edges. Prick with fork and brush with oil. Bake in well-greased cookie sheet for 20 minutes or until golden brown at 400°.