Spinach Pies

Layla Al-ZaabiCozinheiro

Ingredientes

• 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

Passos

1. 1

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

   Utensílios necessários:

   Tigela de mistura

   recipe.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.

   recipe.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).

   recipe.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.

   recipe.minutes
5. 5

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

   recipe.minutes
6. 6

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

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
7. 7

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

   recipe.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.

   recipe.minutes
9. 9

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

   recipe.minutes
10. 10

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

    Utensílios necessários:

    Forno

    recipe.minutes

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags