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).
MEAT PIES (MIDDLE EAST, PALESTINE)
This is the meat stuffing that is traditionally used with the basic dough recipe I have posted. Recipe #323574 It gives you a flavorful and very filling meat pie. Great for Ramadan! **Preperation time doesn't include the time to make the dough.
Provided by Palis Favorites
Categories < 30 Mins
Time 30m
Yield 10-12 pies, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter until tender.
- Add meat and spices. Saute until tender.
- Add browned pine nuts and lemon/vinegar. When cool, its ready to be used for stuffing.
- Using the basic dough recipe I have posted
- Recipe #323574.
- roll out the 2 1/2" ball of dough out to 4" circles (more like squares with rounded edges).
- Put a heaping tablespoon of filling on each circle.
- Fold the bottom to the middle and bring in sides to center to form triangle (I you put one corner directly 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 pan (seams down), and brush tops with olive oil.
- Bake in a preheated 400 degree oven until pies are golden brown.
- Enjoy!
Nutrition Facts : Calories 289.5, Fat 22.9, SaturatedFat 8.6, Cholesterol 73.9, Sodium 325.9, Carbohydrate 3.1, Fiber 0.5, Sugar 1, Protein 18
PALESTINIAN SPINACH PIES
From Food & Wine. "The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored with feta, as it is in the more common Greek spinach pies. Instead, it's spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do." The entire article is so inspiring- one woman helping immigrant women via baking bread. The yeast amount is correct.
Provided by WiGal
Categories Yeast Breads
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil.
- Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
- Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
- Add the diced onion and cook over moderate heat until softened, about 7 minutes.
- Add the sumac and lemon juice and season with salt and pepper.
- Stir in the spinach and let cool completely.
- Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces.
- Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
- On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border.
- Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
- Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg.
- Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back HALFWAY through baking.
- Transfer the spinach pies to a platter and serve warm or at room temperature.
- MAKE AHEAD: The cooled spinach pies can be tightly wrapped in foil and refrigerated overnight. Reheat the pies in the foil in a 325° oven.
- NOTES: Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets and online from penzeys.com.
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
- In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
- Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
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
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