Whole grain flour 130 g – 1 cup
Salt – a pinch
Water 100 g – less than half a glass
Garlic 5 g – 1 clove
Fresh spinach – 300 g – portion
Chicken fillet 200 g – portion
Natural yogurt 2% 150 g – 1 cup
Fresh dill 10 g – 2 tsp
Olive oil 15 g – 3 tsp
Tomato 180 g – 3 small pieces
Seasoning for poultry 3 g – 1 tsp
Salt – a pinch
Color pepper – a pinch
Pour the flour onto the pastry board and make a depression in it.
Pour in a little water and knead, add water gradually to make a dough that is soft but will not stick to your hands.
Then divide the dough into 3 parts, form them into balls and roll them into the thinnest possible cakes.
Fry in a non-stick pan without adding any fat until the cake is slightly colored.
Cut the fillet into small pieces.
Season with spices and fry in a pan with olive oil.
Add the washed spinach and simmer for a while until soft.
In the meantime, prepare the sauce: natural yoghurt, garlic pressed through the press and finely chopped dill and combine.
Season with salt and colored pepper.
Brush each pie with garlic sauce, put the chicken with spinach on it and add the chopped tomato.
Roll the tortilla in and out to the sides.
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