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Spinach Pies:
 In
the spring time, a wild leafy green grows and prospers on the
plains along the eastern shores of the Mediterranean--the name
of this green is 'SILEK' (Silverbeet). It comes and goes in a
flash, lasting only about three weeks. Many people prefer
Fataayer prepared with 'SILEK', but they must settle for
spinach for the rest of the year.
Do not hesitate in trying out this recipe; these spinach pies
have thrilled all the friends I’ve offered them to. When I
sent a platter-full to a school luncheon many years ago, at a
time when Middle Eastern food was not as well known as it is
now, the teachers sent me a note asking for the recipe!
Ingredients:
Dough:
- 20 mL (4 tsp) yeast granules.
- 5 mL (1 tsp) sugar.
- 250 mL (1 cup) lukewarm water.
- 875 mL (31/2 cups) all purpose flour.
- 175 mL (2/3 cup) vegetable oil.
- 7 mL (11/2 tsp) salt.
Filling:
 -
2 small onions, finely diced.
- 7 mL (11/2 tsp) salt.
- 500 g (1 pound) fresh spinach.
- 2 mL (1/2 tsp) black pepper.
- 2 mL (1/2 tsp) red hot pepper flakes (optional).
- juice of 1 lemon.
- 75 mL (1/3 cup) olive oil.
In a small bowl, add the yeast and
sugar to the water. Set aside for 10 minutes. Place flour in a
large bowl. Drizzle with oil; mix and rub with your hands
until smooth (about 5 minutes). Add salt to yeast, pour over
hour.
To make the filling, sprinkle diced onion
with salt. Wash spinach thoroughly, chop and mix with the.
onions. Set aside for a few minutes, then
work the mixture between your hands until wilted and watery.
(You may place in a sunny location for half an hour to aid
this wilting stage). Squeeze out all the moisture from the
spinach mixture and place in a clean, dry bowl. Add black
pepper, red hot pepper, lemon juice and olive oil. Mix.
Cut dough into small
pieces, the size of walnuts. Roll into balls, place on a
tea-towel, cover with another tea-towel and let rest for about
10 minutes.
Take the dough and form rounds
with it, using a rolling pin. In each round, put some of the
spinach filling, and then seal it. You might need to spread a
little water around the outside to make sure that the dough
sticks together.
Now, put them in a 450 degree oven
and bake for 20 to 30 minutes. They freeze well, and make a
wonderful lunch.
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