Fatayer Sbanikh (triangular Spinach Pies)

INGREDIENTS

INSTRUCTIONS

g
PREPARE khoubiz dough as per directions. Cover and keep aside to rise.
Clean spinach. Remove roots and damaged leaves from spinach. Wash
spinach well in several changes of water, shake off excess moisture
and chop leaves and stalks very fine.  Place spinach in a deep pan (not
aluminium) and cook over medium heat,  uncovered, for five to eight
minutes until wilted and juices run out.  Toss with a fork while
cooking Turn into a colander and press with  the back of a spoon to
remove as much moisture as possible.  Heat oil in a pan and gently fry
onion until transparent. Add spinach  and fry for five minutes,
stirring frequently. Add pine nuts or  walnuts, salt and pepper to
taste, nutmeg and lemon juice. Cook for  further five minutes or until
almost dry. Keep aside to cool. Punch  down the khoubiz dough and roll
out on a lightly floured board until  1/2 cm thick. Cut into 10 cm
rounds. Place the rounds on a cloth and  cover with another cloth.
Place a tablespoonful of the spinach filling in the centre of each
round and bring up sides at three points to form a triangular shape.
Press edges very firmly with fingertips to seal pies completely. Care
must be taken that the oily juices of the spinach filling do not get
onto the edge of the dough. If this happens, dip finger in flour and
dab onto the dough before sealing Place pies close together on  lightly
oiled baking sheets and bake in a moderately hot oven for 15  minutes
or until light brown and cooked. For a golden brown top,  place briefly
under a hot grill. Serve hot or warm.  Converted by MC_Buster.  NOTES :
Makes 30 pies  Converted by MM_Buster v2.0l.

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