Spinach and Feta Pastries

Soft pillowy whole wheat dough encases a slightly tangy filling of spinach, feta, and pine nuts. Lemon and mint amps up the flavor for a delicious filling.

These take a little time in waiting for the dough to rise and in rolling and folding, but once you get the hang of the pyramid fold, they are fun to make.

Spinach and Feta Pastries

Makes 16

For the Dough
2 ½ cups (15oz/425g) whole wheat flour, plus more for dusting
2 ½ teaspoons active dry yeast
1 teaspoon salt
3 tablespoons olive oil, plus more for greasing
1 cup room temperature water
milk , for brushing

For the Filling
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
7 cups (7 oz/200g) spinach, well washed and chopped
Juice of ½ a lemon
Handful of chopped fresh mint
2 tablespoons pine nuts, toasted
5 oz/ 150g feta cheese, crumbled
Salt and pepper

1. For the dough, sift the flour into a bowl. Make a well in the middle and add the yeast to one side and salt to the other. Pour in the olive oil, then gradually add 1 cup (8oz/ 250ml) lukewarm water and mix with a knife to bring together to form a dough. Some flour may not initially incorporate into the dough, once most of the ingredients have been combined, dump out onto a lightly floured work surface and finish combining by hand.

2. Knead on a floured work surface for 5-8 minutes until the dough is smooth and elastic. Put the dough in a lightly oiled bowl, cover with a dishcloth, and let rise in a warm place for about 1 hour.

3. Meanwhile, make the filling. If your pine nuts are not already toasted, in a medium pan toast the pine nuts gently for just a few minutes, making sure they do not burn, remove and set aside. Heat the pan again and add the oil, heating over medium-high heat. Add the onion and cook for 5 minutes, or until soft but not browned. Add the garlic and cook for 1 minute. Transfer the onion mixture into a large bowl and add the chopped spinach, lemon juice, pine nuts, mint, and feta. Mix together gently and season with about ½ teaspoon salt and pepper, or to taste.

4. Preheat the oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.

5. Return to the dough, gently turn the dough out onto a lightly floured surface. Punch down and divide into 16 equal pieces about the size of golf balls, gently shape each into a ball to prepare for rolling out. Roll each ball out into a 6-inch/ 15 cm circle and divide the filling among each one, about two tablespoons per pastry. Brush the edge of the dough with a little water using your finger or a pastry brush and then bring the dough up to form a pyramid shape. Press the edges of the dough together with your fingers to seal. (See example below.)

6. Place the pastries on the prepared baking sheets and brush each one with a little milk. Bake for 15-20 minutes, or until golden. Let cool slightly on a wire rack before serving.

Adapted from The Middle Eastern Vegetarian Cookbook by Salma Hage