Spinach Pies Recipe

Posted on
 Lebanese spinach pies are perfect to cook for parties and get SPINACH PIES RECIPE

One of my favorites! Lebanese spinach pies are perfect to cook for parties and get-togethers. If you’re cooking for less people (or just for yourself) you can stick these in the freezer and take them out as you please. Flattening the dough and cutting out the small circles to make each individual pie will seem a little tedious, but it will be worth it when you see how delicious they will look the second you take them out of the oven. If you’re a fan of spinach, you will love the mixture you’ll be preparing to add to the dough.

Ingredients:

1/2 pound of pre-made dough (pizza dough or bread dough or you can also make your own)
Flour
8 ounces of spinach
1 cup diced white onion
Lemon juice (or juice from fresh lemon)
Salt
Pepper
Olive oil

Instructions:

1. Spread dough out to flatten, sprinkle with flour to keep from sticking (Eva uses a long stick from Lebanon but you can use a rolling pin)
2. Once flattened, cut out circles of any size and set each circle aside. Eva uses a plate (15 inches in diameter or you can use a soup bowl) to measure the circle and cuts around it (if you have leftover dough, you could re-work the dough to make more circles or you can always make it into garbage bread with some of your spinach mix)
3. In a bowl, add spinach, diced onions and add 2-4 dashes of pepper (or preference), 1/2 teaspoon of salt, 2-3 tablespoons lemon juice (taste after 2 tablespoons, personally I love more of a lemon taste), 1 & 1/2 tablespoons of olive oil & mix well, spinach is hard to mix but be sure to mix it all and don’t  be afraid to break some of it.  Taste mixture in case you want more salt, pepper, or lemon juice
4. Preheat panggangan to 375 degrees
5. Coat bottom of a baking pan with olive oil (or your choice)
6. Add small handfuls of spinach to dough circles. Don’t be afraid to add a lot, spinach will cook down
7. Bring two sides together to the center and press the sides closed, do again for the other two sides to form a triangle, leave opening in center for venting *don’t worry about making a perfect triangle, you can do any other shape you’d like as long as you have an opening
8. After folding all of your dough into triangles, add to baking pan and put on bottom rack of panggangan for 30 minutes
9. After 30 minutes or until the bottom is golden brown, add to top rack for up to 5 minutes or until the top is golden brown
10. Remove pan from panggangan and remove spinach pies to a cooling rack, enjoy!

Yummy!

Source: Eva’s Lebanese Cooking

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *