Salads and appetizers
ChefOla Faour
Fluffy Spinach Pastries
Homemade tender spinach pastries: a reliable dough and a flavorful filling. Try them and tell us what you think — enjoy!
Fluffy spinach pastries — very delicious
Ingredients
Start here, then move straight into the method.
- Filling
- 1 bunch spinach or 1 kg
- 4 medium onions
- 5 tomatoes
- lemon juice
- 1 small cup or 1/2 cup pomegranate molasses
- pinch black pepper
- pinch white pepper
- pinch dried thyme (za'atar)
- pinch sumac
- 1/4 cup oil
- salt to taste
- 1 beaten egg to brush the dough surface
- sesame seeds for garnish
- Dough
- 1 1/2 cups warm water
- 3 cups all-purpose flour
- 1/2 cup vegetable oil
- 1 tablespoon sugar
- 1 tablespoon yeast
- 3 tablespoons powdered milk
- For more tasty pastries see Lahm bi Ajeen Sfiha
Method
Follow the cooking sequence without leaving the page.
- Mix the yeast with the warm water and sugar and let it proof for 5 minutes until frothy.Timers: 5 min
- Place the flour in a bowl, add the powdered milk and oil, and mix by hand.
- Gradually add the water–yeast mixture while kneading by hand or with a mixer until a soft, shapable dough forms.
- Lightly oil the dough surface, cover it, and leave for 1 hour until it rises and doubles in size.Timers: 60 min
- After washing and draining the spinach well, chop it. Add the onions and tomatoes after blending them in a food processor until they become like a juice.
- Add all the remaining ingredients and mix well so the spinach filling is uniform.
- Place the filling in a sieve or colander to drain well.
- Roll out the dough and cut it into squares. Place a little filling on each square and fold or seal them in the shape you prefer.
- Grease a baking tray with oil. Brush the tops of the spinach pastry squares with a little beaten egg and sprinkle sesame seeds on top.
- Bake the tray in a preheated oven at 180°C until the pastries are golden.
Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Lahm bi Ajeen Sfiha
