Spinach Turnovers Recipe
Ingredients
| Bread dough | 2 Pound | |
| Olive or nut oil for baking | ||
| 2 cups finely chopped spinach leaves | ||
| Parsley | 1/2 Cup (16 tbs), finely chopped (Filling:) | |
| 1/4 cup finely chopped fresh mint or 1 teaspoon dried mint | ||
| 112 cup finely chopped spring onions | ||
| 1/4 cup pine nuts, lightly fried in olive oil (optional) | ||
| Salt | 1 1/2 Teaspoon (Filling:) | |
| Pepper | 1/4 Teaspoon (Filling:) | |
| Mixed spices | 1/4 Teaspoon (Filling:) | |
| 1/2 teaspoon Zaatar Mixture or thyme | ||
| Olive oil | 1/4 Cup (16 tbs) (Filling:) | |
| Approx '1/4 cup lemon juice | ||
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.
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.
Chef
