Vegan Weekly: Recipe for Cheese and Green Pastry | Israel today

Ingredients:

For the dough ,

300 grams of whole spelled

½ a cup of olive oil + a tablespoon of vinegar,

half a cup of lukewarm water,

a little salt and

seeds - sesame / fennel or whatever you like.

- a cup of soaked almonds

½ a cup of grated cashews

from one

lemon juice from one lemon a

handful of fresh moss or half a teaspoon of dried oregano

half a teaspoon of salt

¼ a cup of olive oil

Mix everything together in a food processor until a ball is formed.

, a bunch of chard - separate the white part from the green and chop the

leaves from one bunch / packet of spinach.

Large onion, chopped

olive oil

in a pan. Heat 3 tablespoons of olive oil In salt and pepper

to taste and correct seasoning

When the mixture cools, squeeze it well.

Transfer flour to a bowl, make a hole in the center and add the liquids and salt and mix just until you get a dough.

Do not knead.

Flatten the dough with a rolling pin between two baking sheets and sprinkle sesame seeds on a baking sheet and place the dough on top with another sheet and then roll out into a rectangle.

To assemble the pastry, sprinkle the spinach mixture and cheese (you can also use only part of it) on the dough, sprinkle olives and roll into a roll with the help of baking paper.

Cut and flatten.

Place in a preheated oven at 180 degrees for 25 minutes.

Recommended to serve with vegetables, mint tehini, tzatziki or avocado

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