Description

Ingredients

• Dough
• 🍞 All-purpose flour: 400 g (3⅓ cups / 14.1 oz) gluten Original: 🍞 All-purpose flour: 400 g (3⅓ cups / 14.1 oz)
• 🧂 Fine salt: 8 g (1½ tsp / 0.28 oz) Original: 🧂 Fine salt: 8 g (1½ tsp / 0.28 oz)
• 🧁 Instant yeast: 7 g (2¼ tsp / 0.25 oz) Original: 🧁 Instant yeast: 7 g (2¼ tsp / 0.25 oz)
• 🧃 Sugar: 10 g (2 tsp / 0.35 oz) Original: 🧃 Sugar: 10 g (2 tsp / 0.35 oz)
• 💧 Warm water (38–40°C): 240 ml (1 cup / 8 fl oz) Original: 💧 Warm water (38–40°C): 240 ml (1 cup / 8 fl oz)
• 🫒 Olive oil: 60 ml (¼ cup / 4 fl oz) Original: 🫒 Olive oil: 60 ml (¼ cup / 4 fl oz)
• Filling
• 🥬 Fresh spinach, finely chopped: 500 g (1.1 lb) Original: 🥬 Fresh spinach, finely chopped: 500 g (1.1 lb)
• 🧅 Onion, very finely diced: 100 g (¾ cup / 3.5 oz) Original: 🧅 Onion, very finely diced: 100 g (¾ cup / 3.5 oz)
• 🌿 Scallions, thinly sliced: 60 g (½ cup / 2.1 oz) Original: 🌿 Scallions, thinly sliced: 60 g (½ cup / 2.1 oz)
• 🧂 Fine salt (for wilting + to taste): 6 g (1 tsp / 0.21 oz) Original: 🧂 Fine salt (for wilting + to taste): 6 g (1 tsp / 0.21 oz)
• 🍋 Lemon juice: 30 ml (2 tbsp / 1 fl oz) Original: 🍋 Lemon juice: 30 ml (2 tbsp / 1 fl oz)
• 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz) Original: 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz)
• 🍇 Pomegranate molasses (optional): 15 ml (1 tbsp / 0.5 fl oz) Original: 🍇 Pomegranate molasses (optional): 15 ml (1 tbsp / 0.5 fl oz)
• 🍋 Ground sumac: 6 g (2 tsp / 0.21 oz) Original: 🍋 Ground sumac: 6 g (2 tsp / 0.21 oz)
• ⚫ Black pepper: ½ tsp (1 g / 0.04 oz) Original: ⚫ Black pepper: ½ tsp (1 g / 0.04 oz)
• 🌰 Toasted pine nuts (optional): 30 g (¼ cup / 1.1 oz) nuts Original: 🌰 Toasted pine nuts (optional): 30 g (¼ cup / 1.1 oz)

Preparation

• Make the dough — Whisk flour and salt. In a cup, mix warm water, yeast, and sugar; stand 5 min. Add to flour with olive oil; knead 8–10 min until smooth. Cover and rise 45–60 min until doubled.
• Prep the filling — Toss chopped spinach with 6 g salt; rest 10 min, then squeeze completely dry. Mix with onion, scallions, lemon juice, olive oil, sumac, pepper, and (optional) pomegranate molasses and pine nuts.
• Preheat — Put a baking sheet (or steel) in the oven and heat to 220°C (425°F).
• Shape — Divide dough into 16 pieces (~45 g). Roll to 12 cm rounds. Add ~35 g filling; pinch three seams very tight to form triangles.
• Bake — Brush with a little oil. Bake on the hot sheet 12–15 min to deep golden; broil 1 min if needed.
• Serve — Rest 5 min; serve warm with lemon and yogurt–tahini sauce.

Total Time

Nutritional Value

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