This recipe requires
only the leaves of the spinach.
Makes: 24 turnovers
Cooking time: 20 minutes.
2lb (1kg) Lebanese Bread dough or any commercial
Olive or nut oil for baking
2 cups finely chopped spinach leaves
½ cup finely chopped parsley
¼ cup finely chopped fresh mint or 1 teaspoon dried
½ cup finely chopped spring onions
¼ cup pine nuts, lightly fried in olive oil
¼ teaspoon pepper
¼ teaspoon mixed spices
½ teaspoon Zaatar Mixture or thyme
¼ cup olive oil
approx ¼ cup lemon juice
Place the bread dough in a warm place and allow
Mix all the filling ingredients together.
When the bread dough has risen, roll out on a
floured board to ¼ in (6mm) thickness and cut into 4
in (10cm) squares.
Place a tablespoon of filling on each square of
dough and fold to form a triangle – shaped pie.
Secure edges together by folding them over and
pressing firmly down with fork prongs.
Place the pies on a well oiled baking tray and brush
each one with oil. Bake in a hot oven, 425°F (220°C)
until lightly golden.
Serve hot or cold.