Pie zeljanica

I bought a special pie flour, although it can usually be soft flour, but I wanted the effort to be 100% rewarded with quality corn. Even the procedure for saving the test for prolongation has prolonged, I recently saw something similar on the Internet, and the result is a real domestic hot dog :)
Ingredients

500 g of dedicated wheat flour for pies
250 ml of lukewarm water
1 spoon of salt
3 tablespoons of oil and more oils for coating jufka
Fil:
500 g of spinach
400 g cow cheese
1 egg
125 g of acid sour cream
after the taste of salt
Preparation

Sprinkle half of the flour in the puddle, add oil, and lukewarm water and mix. Gradually add the remaining flour and mix with your hand until smooth dough is obtained. Cover the dough with a little bit of oil, cover the adhesive film and leave it at room temperature for 20 minutes.
After 20 minutes, divide the dough into 3 parts, place it on a pouch, douse the ball well, cover the adhesive foil and leave it for 90 minutes in the refrigerator.
During this time prepare fil. Spinach well washed, finely chopped, a little salted in the hands to boil out to leave the water out of it. Bring the liquid out, add cheese, egg and cream and all well together.
When the tester is in the refrigerator, remove it and leave it for 10 minutes at room temperature to allow it to stretch.
Cover with table cloth, lay juice in the middle. Carefully stretch the dough to the hands, taking care not to pop up until it becomes transparent and very thin.
Along the bottom of the dough, apply the fillets, and then use the tablecloth to rub. I split each stretched corer into half the length to be a thinner pie, so I split the file into 6 pieces. Do the same with the rest of the jufka.
Round the oven, rub it into a shaped pie, cover it with oil on the surface and bake in a heated oven at 200 degrees until it rinses. A baking tray is needed for 30-40 minutes.
Cover the roast pie with a cloth for a little while and cool before serving.