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    You are in: Home / Community Forums / Middle East & North Africa / Lebanese Spinach Pie?
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    Lebanese Spinach Pie?

    kateiam
    Sun Mar 11, 2007 8:50 pm
    Regular "Line Cook" Poster
    I would a great recipe for these-- the soft dough and lemon flavor is so different then the greek phyllo dough style.

    thanks
    chef FIFI
    Mon Mar 12, 2007 3:22 pm
    Food.com Groupie
    I couldnt find any recipe for spinach pies but, try this dough recipe, and the spinach filling is usually made of chopped spinach, lemon juice, salt, onions (chopped very finely)sumac(the sumac gives it a tartness) and harrisa(optional)but the spinach should be sqeezed well before filling, excess liquid will cause the pie to be soggy inside.
    http://www.recipesoflebanon.com/ajeen.htm
    kateiam
    Tue Mar 20, 2007 9:18 pm
    Regular "Line Cook" Poster
    thanks!
    Um Safia
    Tue Jun 05, 2007 7:27 am
    Forum Host
    kateiam wrote:
    I would a great recipe for these-- the soft dough and lemon flavor is so different then the greek phyllo dough style.

    thanks


    Hi there, I found this online..

    Middle Eastern Spinach Pie

    ''This recipe, based on a very tasty spinach pie offered at Chicago's Cedars of Lebanon restaurant, is a bit different from a typical Greek spanakopita in that it contains red bell peppers, lemon juice and cumin. Cedars' pie has also a firmer non-phyllo pita shell and no feta cheese, but I found this combination to be very good as well.''

    Ingredients:

    1 package #4 phyllo dough sheets
    1-1/2 bags Trader Joe's frozen spinach (or 2 boxes frozen spinach, thawed and drained)
    1 red pepper, dicely finely
    1 small onion, chopped
    4 cloves garlic, crushed
    1 tsp. oregano
    1 lemon, juiced
    1/2 tsp ground cumin
    4 oz. crumbled feta cheese
    1 raw egg
    seasoned salt and pepper to taste
    1/4 c. olive oil

    Method:

    Saute onion in olive oil, add garlic and cook just until warmed. Add spinach, red pepper, spices. Cook over low heat for 5 minutes until mixture looks dry. Remove from heat, cool 10 minutes. Add lemon juice, feta and egg, stir until blended. Divide phyllo sheets into equal two piles, and using half the mixture on each half of the box of phyllo, oil between each 2 sheets and roll up spinach mixture. Press roll gently to flatten, pierce top to allow steam to escape, and tuck the ends under. Brush top of roll generously with olive oil, and bake in 350 degree oven for 50-60 minutes, until golden brown. Cool.


    also this recipe which looks great...

    Fatayers - Triangular Lebanese Spinach Pies.

    5 cups all purpose (plain) flour
    1 tbls sugar
    1 tbls salt
    1 1/2 cups of water
    3/4 cup vegetable oil
    1 1/2 kg (48 oz) fresh spinach
    1/2 cup lemon juice
    3 large onions, finely chopped
    1 tspn salt
    1 pinch of ground black pepper
    2 tbls ground sumac (as desired)
    1/4 cup vegetable oil
    1 tbls pomegranate thickened juice (as desired)

    Method:

    Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.

    Filling: Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with tspn salt. Drain spinach again with your hands to dry. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.

    Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.

    Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.

    Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).

    Place pies on oiled baking sheets. Bake in a moderately hot oven (200 C) for 30 minutes.

    Note: You can substitute spinach with unchopped purslane leaves.


    I hope these might be os some help or inspiration...

    Rezika. icon_smile.gif
    kateiam
    Mon Jun 18, 2007 7:46 am
    Regular "Line Cook" Poster
    YES!! that second recipe is exactly what I am looking for.

    I will make some tomorrow (today will be 91, too hot to cook) to have on hand for lunches.

    My youngest LOVES anything with a NA/ME flair.


    Do you think zatar would work as a sub for sumac?

    thanks.
    Um Safia
    Mon Jun 18, 2007 11:06 am
    Forum Host
    kateiam wrote:
    YES!! that second recipe is exactly what I am looking for.

    I will make some tomorrow (today will be 91, too hot to cook) to have on hand for lunches.

    My youngest LOVES anything with a NA/ME flair.


    Do you think zatar would work as a sub for sumac?

    thanks.


    Glad you've found what you're looking for icon_smile.gif

    I'm not sure about zatar instead of sumac but give it a go and see icon_lol.gif You need something quite bitter, some people say to add a little vinigar or lemon when sumac is unavailable....

    Rezika.
    kateiam
    Wed Jun 27, 2007 8:30 pm
    Regular "Line Cook" Poster
    finally found summac!

    (not easy living out in rural Amish country)

    thanks
    Um Safia
    Mon Jul 09, 2007 5:39 pm
    Forum Host
    kateiam wrote:
    finally found summac!

    (not easy living out in rural Amish country)

    thanks


    Brilliant news! I hope you enjoy the finished pies icon_wink.gif

    Rezika.
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