Rugelach with spinach and feta

Ingredients:

• 280 g frozen chopped spinach
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 - 4 cloves garlic, crushed
• 2 tbsp. premium flour + extra for working with the dough
• 3/4 cup crumbled feta
• 3 tablespoons heavy cream
• 1 teaspoon lemon juice
• A little hot sauce
• 1 package (400 g) of chilled pie dough (2 layers) or 2 layers of homemade pie dough (pie)
• 1 large egg yolk, beaten with a little water
• Flaky sea salt, for sprinkling

Preparation:

1. Preheat oven to 220°C. Line two baking sheets with parchment paper.
2. Place the frozen spinach on a plate and let it sit at room temperature to soften slightly.
3. In a large saucepan over medium heat, melt the butter. Add the onion and a pinch of salt. Cook, stirring frequently, until the onion is soft and translucent, 5-7 minutes. Add the garlic and a few turns of the black peppercorns and cook until fragrant, another 1 minute.
   
   Add the flour and stir, then add the spinach and a large pinch of salt. Cook, stirring, until the spinach is heated through.
4. Add feta, heavy cream, lemon juice, and hot sauce, then remove from heat. Taste the filling and adjust the seasoning if needed.
5. Roll out half the pie dough on a lightly floured surface into a circle about 0.5 cm thick. If you're using store-bought dough, simply turn it out onto the work surface.
6. Spread half of the spinach mixture evenly over the dough circle, covering it. Using a pizza cutter, cut the dough into 8 triangles, like a pizza. Roll each triangle up, starting from the wide end.
7. Place the rugelach on the prepared baking sheets, spacing them 2.5 cm apart. Repeat with the other half of the dough and the spinach filling. Lightly brush the tops with beaten egg and sprinkle with sea salt.
8. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Refrigerate any leftovers. Reheat in a toaster before serving.