You can adjust the recipe by adding chopped fresh thyme leaves or adding hot sauce or chillies.
Spinach has many proven health benefits. You can read this article about 34 science backed health benefits to Spinach written by Helen Nichols for Well-Being Secretes.
Usually we eat these spinach triangles with yoghurt. And my go to yoghurt is the one I make at home as it is lighter and tangier than your average store bought yoghurt.
To know how to make the Palestinian spinach triangles please watch this video:
Ingredients:
For the Dough:
- 6 cups AP flour
- 1 3/4 cups lukewarm milk
- 1 cup lukewarm water
- 1/2 cup olive oil
- 4 tsp dried instant yeast
- 1 tbsp salt
For the Filling:
1 kilo of washed and chopped spinach leaves
1 medium size onion finely diced
3 tbls Sumac or to taste
1 tbls salt or to taste
2 tbls olive oil or to taste
juice of one lemon
Tips:
- Make sure that the milk and water are at around 40 C.
- Make sure to knead the dough long enough, not less than 10 mins
- Leave the dough to prove in a warm place until double in size for about 2 hours.
- Once you chop your spinach leaves add a bit of salt and let stand for 1 hour so extra juices come out.
- Drain the spinach very well before making the filling.
- Salt and sumac are to taste so feel free to adjust the recipe to your own liking.
- You can add chilli paste or chilli powder if you like some heat.
- Bake the triangles in a preheated oven at 200-220 C for 15-20 mins or until golden.
- Once they are done you can brush them with a bit of olive oil and cover them with a tea towel until serving.
- You can buy the sumac from international or continental supermarkets or sometimes in healthy food section of your supermarket.