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Spinach Turnovers Recipe
|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|
|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)|
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
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, 425Â°F (220Â°C) until lightly golden.
Serve hot or cold.