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1995-09-27
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Newsgroups: rec.food.recipes
From: schultz@garnet.berkeley.edu (Richard Schultz)
Subject: Spinach Pie
Organization: Philosophers of the Dangerous Maybe
References: <9410111406.0JTKP00@circles.com>
Date: Thu, 27 Oct 1994 21:49:00 +0000
Message-ID: <10271994214907um@alexr.demon.co.uk>
Here is a Spinach Pie recipe that my mother got from a Syrian acquaintance.
I suspect that you could cut back on the salt, but I've never had any
complaints calling them too salty.
Richard Schultz
--
DOUGH:
2 pounds flour
3 Tbsp. salt
1 Tbsp. sugar
1 small cake yeast
2 cups warm water
1/2 cup oil
Place above ingredients in large mixing bowl and mix until firm enough to
knead. Knead for about 5 minutes or until dough is smooth. Cover and put
in a warm place. Allow to rise 30 - 45 minutes.
FILLING:
2 pounds spinach (fresh or thawed frozen)
2 large onions, chopped
1/2 cup oil
juice of 2 lemons
dash of cumin
2 Tbsp dried mint
salt to taste
Wash spinach and cut in small pieces. Drain and squeeze until all water is
removed. Add remaining ingredients and mix well.
Cut risen dough into balls the size of small lemons. Cover and let rest for
15 minutes. Roll very thin, then spread with spinach mixture to about 1/2
inch from edge of dough. Close into triangular shape. Brush oil in baking
tray and arrange pies and bake in preheated 450 degree F oven for 15
minutes.