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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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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 171 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.7%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 298.3 mg12.4%

Total Carbohydrates 19 g6.4%

Dietary Fiber 0.99 g3.9%

Sugars 1.8 g

Protein 3 g5.4%

Vitamin A 8.8% Vitamin C 7%

Calcium 2.5% Iron 8.1%

*Based on a 2000 Calorie diet

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Spinach Turnovers Recipe