Spinach pastry or pie is a staple of Lebanese cuisine. These soft, little vegetarian treats are made with dough filled with spinach, onions and seasoned with sumac, paprika, salt, and pepper. It is lightly coated in a lemon and olive oil dressing before sealing inside triangles of dough and baking until golden and flaky. Its small size makes these spinach pastries a perfect appetizer or light snack.
Dough: All-Purpose White Flour, Water, Olive Oil, Plain Yogurt, Salt, Sugar, Yeast
Spinach Pastry Filling: Spinach, Onion, Summac, Black Pepper, Lemon Juice, Olive Oil, Salt
Microwave: Microwave Beef (Laham Ajeen)/Chicken (Mosakhan)/Spinach/Cheese/Hot dog/Potato Pastry for 1-2 minutes and serve hot
Oven: Pre-heat oven to 175°C (350°F), place Beef (Laham Ajeen)/Chicken (Mosakhan)/Spinach/Cheese/Hot dog/Potato Pastry on a tray with baking sheet in the oven for approximately 10-15 minutes and serve hot