Savory pastries are quite popular in many European, South American and Mediterranean countries.
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, Swiss Chard, Chickpea, and of course Zaatar (Thyme) Pies.
Make 1 recipe Basic Dough and let it rise for 90 minutes, or until about doubled.
dough rising
In the meantime prepare Filling:
1 bunch organic Swiss Chard, washed and 1 inch trimmed from stem
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
Chop and repeat with rest of leaves.
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
Add lemon juice, sumac, walnuts and olive oil, and mix well. Taste and adjust seasoning.
Tilt bowl so liquid will drain taway from filling by propping with a cloth under one end.
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
Sprinkle flour on your board or countertop, and roll each ball into a 3.5” thin round using a little flour if sticky.
flat dough
Place 2 Tbs. of filling in center of round. Make sure liquid is squeezed out.
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
Fold other 1/3 overlapping the first and press to seal all along overlapped edge.
chard turnover3
Bring bottom 1/3 up and press along seams and tips to seal well.
chard turnover4
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
Cool to room temperature. Enjoy warm or cold.
~ Sahtein (double health!) ♥
