Tangy Spinach Pastries
- ACTIVE: 25 MIN
- TOTAL TIME:
- SERVINGS: 6
The light olive-oil pastry for these Lebanese turnovers has only four ingredients and does not need to rise.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- About 1/3 cup water
- 1 small onion, minced
- 1 tablespoon ground sumac (see Note) or fresh lemon juice
- Salt and freshly ground pepper
- One 10-ounce package frozen chopped spinach, 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.
A dry, crisp, assertive white will act as a refreshing foil for these pastries. Look for a Greek or Southern Italian bottling.