Spinach and Egg Pie

Choose good spinach, wash it clean, bring a pot of water to a boil, add a little salt and a few drops of cooking oil, put in the spinach, blanch the spinach over high heat for several tens of seconds, then remove it, squeeze out the excess water, chop it, and put it in a bowl.

Wash the eggs, crack them into a bowl, add a little salt and beat them, set aside.

Add an appropriate amount of oil to the pan, pour in the beaten eggs, and use chopsticks to quickly stir in a clockwise motion until it becomes rice-like, as shown in the picture.

Put the chopped spinach and chopped eggs into a bowl, add an appropriate amount of salt, a little five-spice powder, and MSG, then add a little olive oil.

Mix well and set aside.

Add a little yeast and warm water to the flour and mix into a flaky texture, let it rise until it doubles in size, knead into a slightly soft dough, then take a piece of dough and shape it into a round cake of uniform size, as shown in the picture.

Wrap in the filling.

Heat the frying pan, and put in the pancake base.

Press with your hand as shown in the picture.

Press down with the shovel, as shown in the picture.

Cook slowly over low heat.

Cook until both sides are golden brown, as shown in the picture.

Take it out of the pot and serve it on a plate.

Fragrant, crispy, and delicious.