Homemade Spinach Pastries

Homemade spinach pastries — a reliable recipe that freezes well. These are delicious; we all love them and make them with passion. Washing the spinach can be a bit tedious, but the flavor is well worth it.

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4 servingsBack to recipePastries and baking

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5 cups all-purpose flour4 tablespoons sugar1 tablespoon yeast2 tablespoons powdered milk2 cups lukewarm waterA pinch of salt1/2 cup oil

Spinach filling

2 kg spinach2 large onions1/2 cup vegetable oil or olive oil2 lemons or 1 tablespoon lemon juice2 tablespoons sumacSalt to tasteChili powder to taste

How to make the spinach filling

Pick over the spinach carefully and wash it repeatedly to remove all sand — washing spinach usually takes time.Drain the spinach well, then chop it and sprinkle with salt; mix so the salt is absorbed and some of the water is released.Squeeze the spinach well by hand so excess liquid is removed; otherwise the dough will get soggy and the pastries may split during baking.For more reliable pastry dough recipes see Sambousek Dough

Step 1

Mix the flour with the sugar, yeast, and powdered milk.

Cooking notes

Sambousek Dough

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