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.
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.
Chop and repeat with rest of leaves.
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.
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.
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.
Sprinkle flour on your board or counter top, and roll each ball into a thin round using a little flour if sticky.
Place 2 Tbs. of filling in center of round. Make sure liquid is squeezed out.
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.
Fold other 1/3 overlapping the first and press to seal all along overlapped edge.
Bring bottom 1/3 up and press along seams and tips to seal well.
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.
Cool to room temperature. Enjoy warm or cold.
~ Sahtein (double health!) ♥