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Spinach Turnovers [Fatayer Bi Sabenikh]:
Submitted by: Madame Farida | Date Added: 19 Jul 2010
Listed in: Lebanese Pastries

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 7 cups bread flour
• 1/2 cap olive oil
• 1 tsp. dry yeast
• 1 1/2 tsp. salt
• Cold water

• 2 Ibs. fresh spinach
• 3/4 cup olive oil
• 1 cup chopped onions
• 1 cup pine nuts or walnuts
• 1/2 cup currants or chopped raisins (optional)
• Lemon juice
• Powdered ground sammak (sumac)
• Salt and pepper
• Cinnamon

• Dissolve yeast in a tablespoon of tepid water.
• Stir in olive oil and the flour mixed with salt.
• Add enough cold water to make a stiff dough.
• Cover and let stand 30 minutes.
• Roll out on floured board to quarter inch thickness.
• Cut in circles with biscuit cutter.
• Put a tablespoon of filling on each pastry.
• Fold over in a triangular shape and press edges together firmly.
• Place on well oiled baking sheet and bake in hot oven until very lightly browned.
• Pinch each pastry open slightly and sprinkle the exposed filling with a few drops of lemon juice.
• Serve with lemon wedges.

• Wash spinach. Shake to dry.
• Chop finely.
• Mix with other ingredients, adding enough lemon juice and sammak to give a pleasantly sharp tang.
• Fills about 50 turnovers. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)