* Exported from MasterCook *
Lebanese Tangy Spinach Turnovers - Fatayer
Recipe By :Anissa Helou
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/3 cup water -- approx.
Spinach Filling:
1 small onion -- minced
1 tablespoon ground sumac -- (see Note) or fresh lemon juice
Salt and freshly ground pepper
1 package frozen chopped spinach -- (10 ounce) thawed and squeezed dry
1 tablespoon pine nuts
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
In a medium bowl, whisk the flour with the salt and make a well in the
center. Add the olive oil and work it in with your fingers until the flour
is evenly moistened. Add 1/3 cup of water and stir until a rough dough
forms. Pinch the dough together; add another tablespoon of water if the
dough seems too dry. Cover the dough with plastic wrap and let rest for 10
minutes.
Turn the dough out onto an unfloured work surface and knead until smooth,
5 minutes. Cut the dough into 6 pieces; cover with a moistened paper
towel.
In a medium bowl, toss the onion with the sumac and a generous pinch each
of salt and pepper. Add the spinach and stir in the pine nuts, lemon juice
and olive oil. Season with salt and pepper.
Preheat the oven to 450°. Line a large baking sheet with parchment paper.
On an unfloured work surface, roll out each piece of dough to a 6-inch
round 1/8 inch thick. Spoon the spinach filling onto the center of each
pastry round and fold into half-moons. Pinch the seams to seal and
transfer the spinach pastries to the baking sheet. Bake for 18 minutes, or
until golden. Serve warm or at room temperature.
Serves 6
ACTIVE: 25 MIN TOTAL TIME: 1 HR
Make Ahead: The unbaked spinach pastries can be frozen for up to 1 month.
The baked pastries can be refrigerated for up to 2 days and reheated on a
baking sheet in a 375° oven.
Notes: Sumac is a fruity, tangy spice that is ground from the dried
berries of a wild Mediterranean bush. It is available at Middle Eastern
markets.
The light olive-oil pastry for these Lebanese turnovers has only four
ingredients and does not need to rise.
ChupaNote: I love this recipe. I also make a Bosnian version stuffed with
fresh roma tomatoes, dried mint, and crumbled feta cheese. This is a more
wet filling, so I brush the inside of the turnover with melted butter or
olive oil. Season generously with salt, and Aleppo red pepper before
closing.
Cuisine:
"Lebanese"
Source:
"Food&Wine, March 2004, From Modern Mediterranean Kitchen"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 169 Calories; 8g Fat (40.9%
calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
