Sabanikhiyat: Spinach Turnovers

Egyptian Food and Recipes



* Pastry (See Below)

* 1 kg Spinach

* 2 onions, chopped very fine

* 2 tablespoons lemon juice

* 2 1/2 cups oil

* salt




Rinse spinach leaves, sprinkle with salt, and rub to extract juice. Rinse again, shake off moisture, then chop very finely. Add chopped onions, lemon juice and 2 cups of oil. Mix thoroughly.

On a floured surface, roll out dough thinly and cut into rounds about 10 cms in diameter. Place a spoonful of spinach in the center of each round, wet the edges with water and lift the pastry on three sides and press together to form a pyramid. Lightly brush with oil, place on greased oven tray and bake in preheated moderate oven until the dough is crisp and golden.

Making the Pastry



* 1 kg best quality flour

* 1 teaspoon sugar

* 1 tablespoon active dry yeast

* 1/2 cup ghee or melted butter

* 1/2 cup oil

* salt




Cream yeast with sugar in warm water and leave to bubble in warm place. Sift flour with salt and add years and enough water to form a soft dough. Kneed thoroughly, beating to allow plenty of air to penetrate the dough.

Cut up the dough into balls the size of small marbles. Combine ghee or melted butter with oil. Take on ball at a time, dip fingertips in oil mixture and spread dough thinly by and on smooth, greased surface. Re-roll and spread again 2-3 times, moistening fingers in oil each time. Flatten out into squares on greased tin and allow to rise for about one hour before using.


Last Updated: June 7th, 2011