- Course: Appetizer
- Skill Level: Intermediate
- For the dough
- 1 Tsp active dried yeast
- 150ml Warm water
- 1 Cups all-purpose-flour
- 1 Tbsp Al Wadi Al Akhdar extra virgin olive oil
- 1 Tsp sugar
- ½ Tsp salt
- For the filling
- 200g Al Wadi Al Akhdar frozen coarse chopped spinach, thawed
- 1 Onion
- 2 Tbsp pine nuts, toasted
- ½ Cup lemon juice
- ¼ Cup Al Wadi Al Akhdar olive oil
- 1 Tbsp sumac
- 1 Tsp paprika
- 1 Tbsp Al Wadi Al Akhdar Pomegranate Molasses
- Salt & pepper
Dilute yeast in water and let stand until mixture develops a frothy foam; about 10 minutes. If mixture does not foam, discard and start over with new yeast.
In the bowl of an electrical robot, combine flour, olive oil, sugar, salt and yeast. Turn on a low speed for about 15 minutes or until the dough comes together leaving the sides of the bowl clean. Add little flour if needed.
Cover the bowl with a kitchen towel and leave it in a warm place for about 1 hour to rise.
Meantime, prepare the filling. Start by squeezing the spinach to get out the juice to dry.
Mix spinach, pine nuts and onion. Season with sumac, paprika, salt and pepper. Drizzle with lemon juice, olive oil and pomegranate molasses. Set aside.
Pre-heat the oven to gas mark 7/220°C /425F/.
Divide the dough in half and roll it on a floured surface very thin.
Using a 4 inch (8 cm approx.) cookie cutter, cut rounds and spread 1 tablespoon of spinach mixture on each small disk.
Dip your fingers in water and join sides to make a triangular shape.
Bake in oven for about 10 minutes or until golden. Serve warm or cold.
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