Spinach Pastries with Lemon and Sumac
Ingredients
Dough
- 3 cups flour
- 3 tablespoons powdered milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1/4 cup corn oil
- 1 egg
- 1 cup warm water
Filling
- 1/2 kg chopped spinach
- 1 large chopped onion
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 1 tablespoon sumac
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili
Preparation
In a food processor, place 2 cups of flour, the powdered milk, salt, sugar, yeast, the oil, and the egg. Attach the dough hook and mix until the mixture resembles bread crumbs. Add the water and knead until a smooth dough forms.
Place the dough in a deep oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size.
For the filling: In a skillet, heat the olive oil and cook the onion until golden. Add the spinach, salt, pepper, sumac, and chili, stir to combine and wilt slightly, then add the lemon juice.
Preheat the oven to 190°C and prepare a large shallow baking tray.
On a floured surface, roll out the dough and cut it into circles using a round cutter.
Roll each circle slightly to 7-8 cm diameter, place a tablespoon of filling in the center, and fold into a triangle shape. Place them spaced apart on the tray and bake for 12-15 minutes until golden brown.
