Step 1

Heat olive oil in a pan, add onion and fry until translucent.

Step 2

Add garlic, and fry for one more minute.

Step 3

Now add the spinach and let it simmer for a few minutes until it shrivels.

Step 4

Add all herbs and all spices, let it cook for two more minutes.

Step 5

Remove from heat, add sour cream and tofu: break it into small pieces with your hands just above the pan.

Step 6

Also, add the nutritional yeast.

Step 7

If there is too much liquid, move the spinach to the side and stir in some flour into the liquid to bind everything.

Step 8

Let the filling cool down.

Step 9

In the meantime preheat the oven to 200 C.

Step 10

Snail form: place a moist kitchen towel on your kitchen surface. Put a yufka sheet on it and spread 4 tablespoons of the filling on the lower length side. With the help of the kitchen towel roll long but thin (thinner than I did) rolls and place them into a greased springform pan, one after the other, in the form of a snail house.

Step 11

Quick version: Place two dough sheets (put some oil between them) on a greased square baking dish, spread the filling evenly, and add two more sheets with oil in between on top (in this case you will need less dough). In this case, I usually cut the pie into pieces before I bake it, to avoid too many crumbs as if I would cut it after baking.

Step 12

Lightly brush the top with some olive oil and add sesame and black cumin seeds.

Step 13

Bake for 20 minutes until slightly brown.