Spinach Pies

Mariam Al-MansouriCocinero

Ingredientes

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

Pasos

1. 1

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

   Herramientas necesarias:

   Tazón para mezclar

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2. 2

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

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3. 3

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

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4. 4

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

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5. 5

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

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6. 6

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

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
7. 7

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

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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.

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9. 9

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

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10. 10

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

    Herramientas necesarias:

    Horno

    recipe.minutes

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas