Golden Kefir & Spinach Stuffed Pastries

For the Filling:

For the Dough:

Prepare the Dough: In a large mixing bowl, combine the kefir, water, egg white, and salt. Gradually add the flour while stirring. Knead the mixture for about 5–7 minutes until you have a smooth, elastic dough that doesn’t stick to your hands. Cover it and let it rest for 20 minutes.
Make the Filling: While the dough rests, sauté the chopped onions in a little olive oil until soft. Add the chopped spinach, green onions, and parsley. Cook just until the spinach wilts. Season with salt and pepper, then drain any excess liquid so the pastry doesn’t get soggy.
Divide the Dough: Turn the rested dough onto a lightly floured surface. Divide it into equal-sized balls (about the size of a lemon).
Roll and Fill: Roll each ball into a thin circle or square. Place a generous spoonful of the spinach mixture in the center. Fold the edges over the filling to create a square or rectangular parcel, pressing the edges firmly to seal.
Prep for Baking: Preheat your oven to 180°C (350°F). Place the pastries on a baking sheet lined with parchment paper.
The Golden Finish: Whisk the reserved egg yolk with a teaspoon of milk or oil. Brush the tops of each pastry generously. This creates that beautiful, addictive golden-brown crust.
Bake: Bake for 25–30 minutes or until the pastries are puffed up and deep golden brown.

Squeeze the Spinach: If you aren’t sautéing the filling, make sure to salt the raw spinach, let it sit for 5 minutes, and squeeze out all the water before mixing with the onions.
Storage: These stay delicious for 2 days at room temperature in an airtight container, or you can freeze them after baking for a quick snack later.