Kılıç Taste On Your Plate > Fish & Spinach Casserole

Cooking time: 25 minutes

Preparing time: 15 minutes

8 servings

Necessary materials:

For the Dough:

2.5 teacupful of flour
1 egg
1 egg’s yolk
1 teaspoonful of salt
80 gr butter or margarine
2-3 spoonful of water

For the Filling:

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


  • To prepare the dough put the flour into a bowl and make a scoop in the middle. Add the egg, the egg’s yolk and the margarine you have previously 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 a small amount of 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 1 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 them and pick off their heads, tails and fishbone parts. Then move the fish meat to another plate in small pieces.
  • Put the spinach into a pan with minced onion and 2 spoonful of olive oil. Add a pinch of salt and fry the spinach until it mellows (approximately 5-6 minutes).
  • Adjust and heat the oven to 180 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 fried spinach. Add all filling materials 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.