Pirogger with spinach and mushrooms

Ingredients for Pirogger with spinach and mushrooms

Instructions for Pirogger with spinach and mushrooms

To prepare the Pirogger with spinach and mushrooms recipe, please follow these instructions:

Dissolve yeast in lukewarm water and add salt and oil. Stir the flour and knead the dough well. Cover the dough with a heated dish and let it rise at room temperature for 1 hour.

Share the pie dish in two. Roll each half into ½ cm of thickness on a scratched brooch. Pieces totaling 12 circles to approx. 12 cm in diameter.

Turn on the oven at 200 °.

Rinse the spinach thoroughly and shake it free of water. Steam it under low approx. 2 min in the water that hangs on. Press the spinach lightly.

Steam the mushrooms in even heat on a dry pan until all the water is evaporated. Sprinkle the nutmeg over. Mix sour cream and wheat flour. Pour the mushrooms with the spinach and let it boil for 3 minutes. Mix the parsley and taste with salt and pepper.

Put a spoon of mushroom spinach filling in the middle of each dough circle and fold the dough over the filling. Moisture if necessary. Joining with a little water.

Put the piroggs on baking paper. Cover with a towel and allow them to adhere to 15 min.

Brush the piroggs with fried eggs and bag them for 25 min.