Arabic Spinach Pastries (Moajanat Sabanekh)

July 29, 2012

Only in Ramadan!

Having refrained from eating, resisting all temptations, ignoring all screams of the hungry stomach, in the wee hours before Iftar time, one thinks you are able to eat all the foods on earth! You are staring and at that point nothing convinces you that in fact you can hardly eat after such fast, that you fill up real quick and that a soup and a salad are enough to take care of it all! So in Ramadan, there are varieties upon varieties of food on offer! My mum’s table for instance was always busy with amazing food. Numerous options! She always has Mooneh in the freezer, of pastries, snacks, sujuk, samboosik…, all ready to take out when needed. And she would always have freshly made foods which she would place at the table with a smile on her face. Then of course, there’s the leftover fatteh, hummus, mutabal… from the previous day…! Gosh, to think that was a breakfast! Only in Ramadan is this ever possible 🙂

One of the many delights we used to enjoy for Suhoor is Spinach pastries. What can I say about these beautiful, soft, chewy, salty, tart and very spinach parcels?! The combining of lemon and sumac with the spinach is a match made in heaven. What can I really say other than I ate them like they were going to disappear from the face of earth! I popped one after another, and dipped them in yogurt, then had them plain and then realised, I had too much! They are that good 🙂

I had planned to post this recipe during Ramadan, because I ate lots of these during Ramadan. I have received many requests for these pastries recipe, especially by the very sweet ladies @JamieCooks, and @SarahM. So here you go, make sure to make these and enjoy them with your family and loved ones.

These pastries are an excellent option for Suhoor too! I have also included for you another way to make spinach pastries. In the recipe video you will see a very easy and fast spinach pastry option. You can also use the filling in this recipe to make another take on this delicious spinach pastry.

Ingredients

Serves: 60

For Pastry

6 cups organic all purpose flour
1 cup DS Premium Organic Extra Virgin Olive Oil
3 tbsp yeast
1 cup warm milk
2 tsp sugar
1 tsp salt
enough water to make a slightly sticky dough

For Spinach Filling

2Kg fresh Spinach
500g white onions, finely chopped
2 tbsp DS Organic Sumac
1 tbsp DS Red Shatta
1/4 cup lemon Juice
Salt to taste

Start by placing the sugar and yeast in a cup with the warm milk. Mix well, and let sit for 10 minutes.

In the meantime, place the flour and salt in a large bowl and mix well. Add the oil and rub between your palms until the flour looks like fine crumbs.

Add the yeast mixture and mix with the flour to combine.

Gradually add a little water at a time and mix until you achieve a sticky dough. Don’t add too much water, the end result has to be ever so slightly sticky.

Knead the dough to reduce stickiness adding more flour if needed. Once the dough becomes slightly sticky and almost elastic, roll it into a large ball and place in a slightly greased large bowl.

Cover and let rest for 45 minutes.

Meanwhile, prepare the filling

Separate the spinach leaves from the stems, and roughly chop them. Place them in a fine sieve and wash them thoroughly with water, until all the water comes out clear. Squeeze all the water out of the spinach and place the squeezed dried spinach in a large bowl.

Many people cook the spinach with the onions, but I don’t. Instead I sweat the chopped onions in a little bit of olive oil, and then add it to the raw squeezed spinach. I find the texture to be nicer this way, and the taste to be better as it retains much of the green flavour this way.

Add the half cooked onions to the raw spinach, and add the rest of the ingredients. Mix all together well and taste to check seasoning and readjust if necessary.

Make the filled pastries

Divide the dough into 6 equal portions. Work with one portion at a time, keeping the rest covered.
Roll out on a slightly floured surface, and cut using 3 inch round cookie cutter for minis, or a bigger size as desired.
Place a little bit of filling in the centre. Don’t let the filling touch the edges as that prevents the dough from sealing properly.
Lift both left and right sides and bring them towards the centre. Pinch the edges together to lock.
Lift the bottom part of the dough upwards and pinch with the dough edges to form a triangle.
Go around the edges pinching again to make sure they are all locked. Now you have a spinach filled triangle.
Line the spinach pastries on parchment lined baking sheets.
Brush the tops of the pastries with milk or egg wash.
Repeat the process till all quantity is consumed.
When finished, and ready to bake. Preheat your oven to 370F-190C.

Bake until the bottoms are firm and golden and the tops are slightly browned. Remove from heat and cool on wire rack. Serve warm for best results.

TIP
If you are going to freeze some for later use, and want them to taste freshly made, then bake them only for 3-5 minutes, remove and cool completely, then place in freezer containers separated by parchment or wax paper. Freeze till needed.
When ready to bake, take them from freezer and bake in 400F-200C oven for 20 minutes or until done.