LEBANESE SPINACH PIES
These delicious spinach pies make the perfect snack, appetizer or side dish any day! They are made with homemade dough and a delicious spinach filling.
Provided by Mariam E.
Categories Appetizer
Time 1h40m
Number Of Ingredients 18
Steps:
- Mix the yeast, warm water and sugar in a cup and let it sit for 10 minutes until the yeast mixture rises and doubles in size. This step is important to make sure the yeast is active.
- In an electrical mixing bowl, add all the dry ingredients in. Start by adding in the yeast and mix, then gradually add in the warm milk and oil gradually. Continue kneading the dough on low speed for 1-2 minutes until the dough collect well together.
- Remove the bowl out from the mixer and collect with your hand to make a round dough. Return to the bowl, cover with a towel or plastic wrap for 45-1 hour until the dough doubles in size.
- Heat 1 tbsp. of olive oil in a large pot and sauté the chopped spinach to shrink them. Next, set on a strainer and allow the liquids to drain and the spinach to cool.
- Once this step is done, dice the tomatoes.
- Let's get back to the spinach. At this point they are cool enough, and you will drain them one more time by squeezing them with your hands to remove all the excess water or use a towel cloth.
- All the main ingredients are ready to combine now. In a bowl, place the spinach, onions, tomatoes, salt, sumac, black pepper, cayenne pepper (optional). If you are using citric acid, place in now. Mix to combine well. Set aside. If you are using lemon juice mix in right before you are ready to fill the pies.
- Pre-heat the oven to 400 degrees.
- Let's get back to the dough. Remove it from the bowl, sprinkle some flour on it and knead a little bit with your hands on a marble slab or cutting board to deflate it. Cut up the dough and form into small even balls.
- You can also roll the dough into a big piece and cut out 3 inch circles with a cookie cutter or some sort of round lid like a mason jar lid. This will prevent you find rolling each dough at a time.
- Using a normal kitchen teaspoon place a heaping teaspoon of filling on the dough. Wrap the dough in the form the shape shown in the photo. You basically pick up two sides of the round dough and close them together then close the back part to form a triangle like shape. Make sure you pinch the edges very well to seal it and prevent it from opening. Repeat for the reminder of the dough mixture.
- Place the pieces on a large sheet pan or two lined with a parchment paper leaving 1 inch apart. Brush generously with lightly flavored olive oil and bake in the oven for 10 minutes, then brush with more olive oil and continue baking for another 5-10 until they get a light golden brown color depending on your oven.
- Remove the pies from the oven and allow them to cool for a minute or two before serving. Serve with some lemon wedges.
Nutrition Facts : Calories 175 kcal, Carbohydrate 20 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 133 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BASIC DOUGH (FOR SPINACH, MEAT, AND CHEESE PIES) MIDDLE EAST, PA
This recipe came out of my Sahtane Middle East cookbook. It calls for water, but I replaced the water with milk, and I liked it much better. Also, when I put the dough to rise for the second time, I put olive oil underneath the balls and coated them with olive oil as well. This gives the dough an extra kick of softness, and when it bakes it comes out incredibly delicious!! I am going to post the filling for these in a seperate recipe, but I believe this dough can also be used for pizza as well as a number of other things!
Provided by Palis Favorites
Categories Low Cholesterol
Time 2h
Yield 10-12 pieces, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in 1/4 cup warm water (or milk). Sprinkle with sugar, cover, and let rise.
- In a large pan mix flour and salt. Add the yeast mixture and butter/shortening.
- Gradually add the lukewarm water, mixing and kneading until dough is smooth and tender.
- Cover with a blanket and put in a warm place for two hours or until dough rises.
- Cut dough into pieces 2" to 2 1/2" in diameter. Form into balls by tucking the dough underneath the balls to make them round and smooth. Let rest for 30 minutes between blankets. (This is where I spread the olive oil under the dough, and coated the ball with olive oil as well. I also left it uncovered. ).
- This dough is now ready to be used with various fillings. :).
Nutrition Facts : Calories 363.2, Fat 3.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 723, Carbohydrate 71, Fiber 3.4, Sugar 0.5, Protein 10.8
SPINACH PIES (MIDDLE EAST, PALESTINE)
This is the spinach mixture used to make spinach pies that use the basic dough recipe I have posted. These are absolutely delicious, especially with soup. Excellent dish for Ramadan, either suhr or uftur! **The preparation time doesn't include the time it takes to make the dough.
Provided by Palis Favorites
Categories < 30 Mins
Time 30m
Yield 10-12 pies, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash spinach, chop, and sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess water.
- Mix with all the ingredients and set aside.
- Using the basic dough recipe that I have posted, take the 2 1/2" balls of dough and roll out to 4" circles (more like squares with rounded edges).
- Put a heaping tablespoon of spinach filling on each circle.
- Fold up from the bottom to the middle, and bring in sides to center to form triangle. (If you put one corner in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle).
- Press down seams firmly and pinch ends together.
- Grease pan and place pies on the pan (seams down) and brush the tops with olive oil.
- Bake in a preheated 400°F oven until pies are golden brown. (I have a older gas stove, and had to turn my oven to about 325°F in order for the top and bottom to cook evenly, so adjust the temperature according to your oven).
SPINACH PASTA DOUGH
Homemade green pasta dough is just as easy to make at home as regular fresh pasta. All you need to do is add some spinach to the dough to make a nicely colored, flavorful pasta dough that can be turned into lasagna sheets or tagliatelle. Make sure to squeeze off all the water from your spinach or the dough will be too soft and impossible to work with!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
- Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 55.4 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.6 g
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