Ingredients
Original recipe: 12 pastries; 2 per serving. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 370 gAll-purpose flour, including dusting flour
- 5 gInstant yeast
- 1 tspSugar
- ¾ tspFine salt, divided
- 210 mlLukewarm water
- 3 tbspOlive oil, divided
- 500 gFresh spinach
- 100 gOnion, finely chopped
- 1 tbspGround sumac
- 1 ½ tbspLemon juice
Make it
- Mix 350 g of the flour with the yeast, sugar and half the salt. Add the water and 2 tablespoons of oil, then knead for 7–8 minutes until smooth. Cover and leave for about 60 minutes, until puffy and nearly doubled.
- Wilt the spinach in a covered skillet with the water clinging to its washed leaves, about 3 minutes. Cool, then squeeze very firmly in a clean towel. Chop and mix with the onion, sumac, lemon juice, remaining salt and 2 teaspoons of the remaining oil.
- Heat the oven to 200°C/400°F. Dust the worktop with the remaining 20 g flour. Divide the dough into 12 pieces and roll each into a 12-cm circle. Put a small mound of filling in each center, keeping the edges clean.
- Bring three edges together to form a triangle, pinching the seams firmly closed from the center to the corners. Set on a parchment-lined tray and brush with the final teaspoon of oil.
- Bake for 18–22 minutes until golden on the base and edges and the dough is cooked through. Cool for 5 minutes before serving two pastries per portion.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.