spinach pies
 
 
in the spring time, a wild leafy green grows and prospers on the plains 
along the eastern shores of the mediterranean--the name of this green is 
'silek' (silverbeet). it comes and goes in a flash, lasting only about 
three 
weeks. many people prefer fataayer prepared with 'silek', but they must 
settle for spinach for the rest of the year. 
 
do not hesitate in trying out this recipe; these spinach pies have 
thrilled 
all the friends i've offered them to. when i sent a platter-full to a 
school 
luncheon many years ago, at a time when middle eastern food was not as 
well 
known as it is now, the teachers sent me a note asking for the recipe! 
 
 
 
  dough
20 millileters  (4 tsp) yeast granules
5 millileters  (1 tsp) sugar
250 millileters  (1 cup) lukewarm water
875 millileters  (31/2 cups) all purpose flour
175 millileters  (2/3 cup) vegetable oil
7 millileters  (11/2 tsp) salt
 
  filling
2 small  onions, finely diced
7 millileters  (11/2 tsp) salt
500 (1 pound) fresh spinach
2 millileters  (1/2 tsp) black pepper
2 millileters  (1/2 tsp) red hot pepper flakes (optional)
  juice of 1 lemon
75 millileters  (1/3 cup) olive oil
 
in a small bowl, add the yeast and sugar to the water. set aside for 10 
minutes. place flour in a large bowl. drizzle with oil; mix and rub with 
your hands until smooth (about 5 minutes). add salt to yeast, pour over 
flour and work into a dough. knead, adding more water if needed. place in 
bowl, cover and set aside to rise in a warm draft-free place for one hour. 
to make the filling, sprinkle diced onion with salt. wash spinach 
thoroughly, chop and mix with the onions. set aside for a few minutes, 
then 
work the mixture between your hands until wilted and watery. (you may 
place 
in a sunny location for half an hour to aid this wilting stage). squeeze 
out 
all the moisture from the spinach mixture and place in a clean, dry bowl. 
add black pepper, red hot pepper, lemon juice and olive oil. mix. 
 
cut dough into small pieces, the size of walnuts. roll into balls, place 
on 
a tea-towel, cover with another tea-towel and let rest for about 10 
minutes. 
take the dough and form rounds with it, using a rolling pin. in each 
round, 
put some of the spinach filling, and then seal it. you might need to 
spread 
a little water around the outside to make sure that the dough sticks 
together. 
now, put them in a 450 degree oven and bake for 20 to 30 minutes. they 
freeze well, and make a wonderful lunch. 
 
 
-- 
 
(ID: 75937) Mirror: rec.food.recipes: Mon, Sep 20, 2004


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