Fluffy spinach pastries — very delicious

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

Mix the yeast with the warm water and sugar and let it proof for 5 minutes until frothy.
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.

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 and method for fluffy spinach pastries from a friend and chef on the Shou Tabkhin Al-Youm website:

Click the name above to visit her profile on our site and enjoy all her delicious recipes.

#recipes #recipe #pastries #spinach #pies #spinach_pies #Shou_Tabkhin_Today

Fluffy Spinach Pastries

Prep checklist