Spinach Pies

Layla Al-ZaabiCuisinier

Ingrédients

• 9 cups flour
  9 cup
• 3 tablespoons sugar
  3 tablespoon
• 7 tablespoons powdered milk
  7 tablespoon
• 1 1/2 cups oil
  1.5 cup
• 2 tablespoons baking powder
  2 tablespoon
• 1 1/2 tablespoons yeast
  1.5 tablespoon
• 1 tablespoon salt
  1 tablespoon
• 1 kilogram spinach
  1 kilogram
• 5 onions, chopped
  5 piece
• 3 tablespoons sumac
  3 tablespoon
• 1/2 cup vegetable oil
  0.5 cup
• Salt and spices to taste
  0

Mesures

1. 1

   To prepare the dough, place the flour, sugar, milk, baking powder, yeast, and salt in a large bowl and mix well.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Gradually add the oil while mixing the ingredients by hand, adding water as needed and kneading until a cohesive dough is formed.

   5 minutes
3. 3

   Cover the dough with a cloth and let it sit in a warm place until it rises and doubles in size (about two and a half hours).

   150 minutes
4. 4

   Knead the dough again after dipping your hands in flour and divide it into small balls, letting them rest for thirty minutes.

   30 minutes
5. 5

   To prepare the filling, wash the spinach and chop it coarsely, ensuring it is completely dry from washing water.

   5 minutes
6. 6

   In a bowl, combine the chopped spinach, chopped onions, sumac, oil, spices, and salt, and mix well.

   Matériel requis:

   Bol de mélange

   5 minutes
7. 7

   Divide the dough into small balls, and flatten each ball by hand to form a round, flat dough.

   5 minutes
8. 8

   Place a tablespoon of filling on the piece of dough, and hold the dough from three sides to close it into a triangle.

   5 minutes
9. 9

   Transfer the pies to a baking tray and repeat until the dough and filling are used up.

   5 minutes
10. 10

    Place the tray in the oven and bake the pies until the bottom and top are golden brown.

    Matériel requis:

    Four

    10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques