Turnover a New Leaf? Make it Swiss!

Couldn't resist... the leaf is Swiss Chard and it's going to creep into the turnovers I am making. Savory pastries are quite popular in many European, South American and Mediterranean countries.  In my Post about Pies I mentioned a few of them:

Pierogi (Polish), Kulebyaka (Russian), Steak and kidney pie (British), Zwiebelkuchen (German), Tourtière (French Canadian), Banitza (Bulgarian), Kreatopita (Greek), Fatayir (Lebanese). Click on titles for recipes!

My favorite Lebanese turnovers or pies are:  Spinach-Onion, Swiss Chard, Chickpea-Onion, and of course Zaatar (Thyme) Pies.

Note: Only trim 1 inch off the bottom of the stems of any green. There are nutrients in the stems that may not be present in the leaves!  This will alter the amount of greens you wind up with, so I wanted to share that with you.

Make 1 recipe Basic Dough and let it rise for 90 minutes, or until about doubled.

dough rising
dough rising

In the meantime prepare Filling:

  • 1 bunch organic Swiss Chard, trimmed and cleaned
  • 2 c. organic Spinach, cleaned and chopped
  • 2 medium organic Onions, chopped
  • 2 1/2 tsp. Sea Salt
  • 2 Tbs. organic Lemon Juice
  • 2 Tbs. Sumac (found at Mediterranean markets)
  • 1 c. organic Walnuts, chopped
  • 1/2 c. Extra Virgin Olive Oil

Stack 3 leaves of Chard and slice lengthwise into 3 - 4 pieces depending on width.

Chard1
Chard1

Chop and repeat with rest of leaves.

Chard2
Chard2

Place in a large bowl.  Add Spinach.

Chop onions and add to greens.

Sprinkle Salt over mixture and using your hands mash all together squeezing the greens and onions until slightly wilted.

swiss chard mix
swiss chard mix

Add lemon juice, sumac, walnuts and olive oil, and mix well. Taste and adjust seasoning.

Tilt bowl so liquid will drain on one end, propping with a cloth underneath.

chard filling1
chard filling1

Preheat oven to 400ºF.

Lightly grease a baking sheet with olive oil.

When dough is ready, roll into balls the size of walnuts, dipping the bottoms in flour and putting aside.

dough balls
dough balls

Sprinkle flour on your board or counter top, and roll each ball into a thin round  using a little flour if sticky.

flat dough
flat dough

Place 2 Tbs. of filling in center of round. Make sure liquid is squeezed out.

chard turnover1
chard turnover1

Have a small bowl of water nearby.  Dip your finger into water and rub around perimeter of dough round to wet.

Fold 1/3 dough over filling, sealing top tip securely by pressing.

chard turnover2
chard turnover2

Fold other 1/3 overlapping the first and press to seal all along overlapped edge.

chard turnover3
chard turnover3

Bring bottom 1/3 up and press along seams and tips to seal well.

chard turnover4
chard turnover4
chard turnovers
chard turnovers

Place on baking sheet, repeating until all dough it used up. 

P.S. If you are left with any dough balls, allow to rise for 10 more minutes, and pop in the oven to make into Pita bread!

Bake turnovers for 15 minutes or until bottoms are golden brown.

chard turnovers baked
chard turnovers baked

Cool to room temperature.  Enjoy warm or cold.

~ Sahtein (double health!) ♥

Think of One Word to Describe a Pie – Before You Read On!

Ok, how many of you said "Round"? How many of you said, "Sweet"? or "Apple" or "Pizza"?

round pie
round pie

Depending on the country you live in.. the word "Pie" will evoke a variety of images or adjectives. But no matter what the particular response is, it probably includes a smile and a yearning.

Pierogi (Polish), Kulebyaka (Russian), Steak and kidney pie (British), Zwiebelkuchen (German), Tourtière (French Canadian), Banitza (Bulgarian), Kreatopita (Greek), Fatayir (Lebanese), Torta de frango (Brazilian), Bunuelos (Mexican).

Pies are comfort food...especially the ones you can hold in your hand, warm from the oven, whisps of steam rising from the flavorful filling.

rectangle apple_pie
rectangle apple_pie

I think there is something very earthy about Pies...to me they're usually all about the crust... and then about the filling.  And if they're about the filling, I love them even more because it's encased in a buttery crust. True?

Pies can be round, square, rectangles, triangles, crescents and shapes that defy description!

rolled pie
rolled pie

On my Cancer Prevention diet, I have to be very careful about the amount of Carbs I eat, since we all know they cause our blood glucose levels to spike, and Cancer feeds on Glucose (those pesky rat finks).

But I don't believe in depriving oneself of comfort foods, because they nourish your soul, and healing and staying healthy means taking care of ourselves in a holistic way... body, mind and spirit.  If one is off, you're out of synch and susceptible to illness.

I've successfully experimented with spelt and barley flour crusts that use coconut or olive oil instead of butter (depending on the type of crust or dough I need), and if I throw in some freshly ground flax seeds, I've upped the fiber so I"m well within our Good Carb Formula.

apple_pie
apple_pie

When I think of Pie... the image that comes to mind depends on how hungry I am! If I've just had lunch or dinner, then it conjures up an image of a slice of apple pie

If I'm hungry, then I think of the Crescent-shaped Beef, Onion, and Pine nut pies Mom used to make, or the lemony Spinach Triangles I love so much.

fatayer
fatayer

What's your favorite pie...sweet or savory?

~ Cheers! ♥