Spinach and Brynza Pie

Make the filling. Cut the brynza into very small cubes (or grate it on a coarse grater).

Thaw the spinach and squeeze out as much excess liquid as possible (you don't want any liquid in the pie). Chop the spinach finely if needed.

Add the egg white to the spinach, season with salt and pepper, and mix well.

Add the brynza and mix to combine. The filling is ready.

Thaw the dough and unfold it — no need to roll it out. Cut it into strips at least 5–6 cm wide (I ended up with 5 strips).

Spread the filling evenly over the dough strips.

Gently stretch the edges of each strip, tucking the filling inside, and roll them into logs (dust with flour if needed).

Line a baking sheet with parchment paper. Place the first log in the center, seam side down, and coil it into a spiral.

Continue coiling the remaining logs around the spiral. Mix the egg yolk with a teaspoon of water, beat lightly, and brush generously over the top of the pie.

Sprinkle the pie with poppy seeds. Bake in an oven preheated to 180°C (350°F) for 40–50 minutes.

Let the finished pie cool slightly.

The spinach pie is best enjoyed warm.