Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sour cream
- 1 egg yolk
- 1 tablespoon white vinegar
- 1/4 cup water
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup green onions, chopped
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour and salt. Add chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together sour cream, egg yolk, white vinegar, and water. Pour the mixture into the flour mixture and stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. In a mixing bowl, combine chopped spinach, crumbled feta cheese, chopped green onions, and black pepper. Mix well.
6. On a floured surface, roll out the dough into a rectangle shape, about 1/8 inch thick. Cut the dough into 2-inch squares.
7. Place a teaspoon of the spinach filling in the center of each square. Fold the dough over the filling to form a triangle shape. Pinch the edges to seal.
8. Brush each triangle with egg wash and place them on the prepared baking sheet.
9. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 24 korbáčiky
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 5g
Cholesterol: 40mg
Sodium: 120mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 0g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cream cheese can be substituted for sour cream.
- Ricotta cheese or goat cheese can be used instead of feta cheese.
- Chopped kale or Swiss chard can be used instead of spinach.
Variations:
- Add cooked and crumbled bacon to the spinach filling.
- Use different herbs such as dill or parsley in the filling.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour.
- Don't overwork the dough or it will become tough.
- Use a sharp knife or pizza cutter to cut the dough into squares.
- Brush the egg wash lightly to avoid making the korbáčiky too greasy.
Storage instructions:
Store the korbáčiky in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the korbáčiky in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the korbáčiky on a platter and garnish with fresh herbs such as parsley or dill.
Garnishes:
Fresh herbs such as parsley or dill.
Pairings:
Serve the korbáčiky with a side salad or soup for a complete meal.
Suggested side dishes:
- Greek salad
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
Make sure the spinach is thoroughly washed and dried before using it in the filling.
Food history:
Korbáčiky is a traditional Slovak pastry that is typically filled with sweet or savory fillings.
Flavor profiles:
The korbáčiky has a buttery and flaky crust with a savory spinach and feta filling.
Serving suggestions:
Serve the korbáčiky as an appetizer or snack.
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Region: Slovak