Pastry Parcels With Spinach

Instructions

1. For the pastry: Mix the yest with a spoonful of the flour and a little water, to make a paste. Add 200 ml. lukewarm water. Leave in a warm place for 10 minutes.
2. Prepare the food processor with the dough hook. Place the dough in it, add the salt and turn on at the lowest speed. Gradually add the yeast water and olive oil. Let the processor mix the dough. Transfer over a floured surface, form a bowl a put it into a oiled deep plate. Cover with foil and let rise and double in size for 40 minutes in a warm place.
3. Chop spinach leaves and set aside to dry. In a heavy pan, heat the oil over a medium high heat. Add the onion and cook for 3 minutes until soft. Set onions aside. Add the garlic, pine nuts and walnuts to the pan. Increase heat and cook until golden brown and then mix into the onion mixture. Reduce the heat and add the spinach. Cook for 2 minutes until wilted. Add the sumac, pomegranate seeds and lemon juice. Season to taste. Remove from the heat and set aside.
4. Preheat the oven to 190 C. Divide to 25-30 equal sized bowls. On a floured surface roll out to thin disks. Place 1 tsp of the filling in the center of each disk. Bring up the sides of the dough to form 3 or 4 sided packet. Pinch the edges together firmly and place on a baking tray, covered with slightly oiled baking paper. Bake for 20-25 minutes.

• Servings : 6
• Ready in : 90 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Breads, Cakes, Pies and pastry, Finger foods, From dinner-to lunchbox, Left overs-great overs, Leftovers, Meat, Pizza, Pasta, Spagetty, Quiches, Tortillas
• Ingredient : Dry yest, Flour, Garlic, Ground black pepper, Lemon juice, Olive oil, Onion, Pepper, Pine nuts, Pomegranate, Salt, Spinach, Sumac, Sunflower oil, Walnuts