How to make
Prepare a 11″ (28 cm) diameter tray, smear it well with butter and sprinkle breadcrumbs.
In a pot with a little olive oil, saute the chopped onions and add the spinach, torn by hand. Stir until it softens. Add the chopped parsley, dill, spearmint and chopped garlic.
Remove from the heat, cool for about 10-15 min. and add the lightly beaten eggs, salt to taste and 2 tbsp yoghurt. Stir.
Melt the butter and smear each sheet with it using a brush, fold in 2 like a book, butter it again and add about 2-3 tbsp filling.
Wrap it into a roll and cut into equal-sized pieces, about 2 fingers wide. Arrange them upright firmly next to each other in the buttered tray that you sprinkled with the breadcrumbs.
Beat 1 egg with the sour cream and pour this over it. Sprinkle with the remaining butter.
Bake at 390°F (200 °C) about 35-40 min.
Source: Yoli.
