Monday, March 5, 2007

Spinach Turnovers (Fatayir bi Sabaanikh)

This recipe requires only the leaves of the spinach.

2lb (1kg) Lebanese Bread dough or any commercial bread dough
Olive or nut oil for baking

2 cups finely chopped spinach leaves
½ cup finely chopped parsley
¼ cup finely chopped fresh mint or 1 teaspoon dried mint
½ cup finely chopped spring onions
¼ cup pine nuts, lightly fried in olive oil (optional)
1½teaspoon salt
¼ teaspoon pepper
¼ teaspoon mixed spices
½ teaspoon Zaatar Mixture or thyme
¼ cup olive oil
approx ¼ cup lemon juice


1 Place the bread dough in a warm place and allow rising.

2 Mix all the filling ingredients together.

3 When the bread dough has risen, roll out on a floured board to ¼ in (6mm) thickness and cut into 4 in (10cm) squares.

4 Place a tablespoon of filling on each square of dough and fold to form a triangle – shaped pie. Secure edges together by folding them over and pressing firmly down with fork prongs.

5 Place the pies on a well oiled baking tray and brush each one with oil. Bake in a hot oven, 425°F (220°C) until lightly golden. Serve hot or cold.

Makes: 24 turnovers, Cooking time: 20 minutes.

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