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LOCATION: Recipes >> African >> Spinach Turnovers

Print this Recipe    Spinach Turnovers

SABANIKHIYAT (Egyptian Turnovers with Spinach Filling)

1 kg flour
1 tablespoon active dried yeast
1/2 cup oil

1 kg spinach
2 onions
2 tablespoons lemon juice
21/2 cups oil
salt

Cream yeast in warm water and leave to bubble in warm place. Sift
flour with salt, add yeast, 1/2 cup oil and enough water to give
dough a stiff consistency. Knead thoroughly, and allow to rise in
warm place for 1 hour. Rinse spinach leaves and drain thoroughly
in colander, then chop finely. Sprinkle with salt and rub, squeezing
out the juice. Rinse, and pat dry. Chop onion very fine, sprinkle
with salt, rub, rinse, then add to spinach. Stir in lemon juice
and 2 cups oil and mix thoroughly. Roll out dough thinly and cut
out in round shapes about 10 cms in diameter. Place a spoonful of
spinach in center of each round, wet the edges with water and lift
the pastry on three sides and press together to form pyramid.
Lightly brush with oil and bake in preheated moderate oven for 15
- 20 minutes, until crisp and golden.

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