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Spinach Turnovers

Lebanese.Chef's picture
Ingredients
  Lebanese bread dough/Any commercial bread dough 2 Pound
  Olive oil/Nut oil 1⁄2 Cup (8 tbs)
  Chopped spinach 2 Cup (32 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Chopped mint/1 teaspoon dried mint 1⁄4 Cup (4 tbs)
  Chopped spring onions 1 1⁄2 Cup (24 tbs)
  Pine nuts 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mixed spices 1⁄4 Teaspoon
  Zaatar mixture/Thyme 1⁄2 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
Directions

Place the bread dough in a warm place and allow to rise.
Mix all the filling ingredients together.
When the bread dough has risen, roll out on a floured board to 1/4 in (6 mm) thickness and cut into 4 in (10 cm) squares.
Place a tablespoon of filling on each square of dough and fold to form a triangle shaped pie.
Secure edges together by folding them over and pressing firmly down with fork prongs.
Place the pies on a well oiled baking tray and brush each one with oil.
Bake in a hot oven, 425°F (220°C) until lightly golden.
Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Baked
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
24

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