Clean the spinach, rinse a few times and then blanch. Drain well. Heat the oil in the saucepan, cut the onion, and the leek and stew them in the boiling oil until soft.
Remove the saucepan from the heat, add the spinach, dill and mint, the crumbled salt, feta, pepper, the beaten eggs and stir well.
Put salt, water, flour and oil in a large enough bowl and prepare into dough and divide into 12 portions. Cover and let rest for one hour until chilled. Roll out 12 rectangular sheets of dough.
Oil the baking sheet, cover with 6 sheets of dough spread with oil. Spread these to evenly coat with farce and cover with the remaining 6 sheets of dough coated with oil. Form small narrow rolls from leftover dough and place them nicely for decoration. Mix egg yolk and coffee, brush the surface with it.
Bake in a heated oven at 220 °C O/U for 45 to 60 minutes on the middle shelf.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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