Lebanese spinach tarts

Recipe from: 9/23/1993 12:00:00 AM
Ingredients 16
Servings 2
Minutes 45 min


Serving Change
  • 360
    brown bread flour
  • 360
    cake flour
  • 10
    instant yeast
  • 10
  • 125
  • 250
    lukewarm water
  • 500
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • oil
  • 100
    finely chopped parsley
  • salt and freshly ground black pepper
  • 1
    lemon, rind and juice
  • 3
    large ripe tomatoes, peeled and finely chopped (optional)


45 min
Preheat the oven to 180 ºC (350 ºF). Spray two large baking trays with non-stick spray. Combine the dry ingredients in a large mixing bowl. Add the oil and mix. Add enough water to form a stiff, manageable dough. Knead for at least 10 minutes until smooth and elastic and until the dough no longer sticks to your hands. Cover with plastic wrap and leave in a warm place to rise until doubled in bulk. Pinch off pieces of dough the size of golf balls and on a floured surface roll each piece into a circle about 15 cm in diameter. Brush the sides with beaten egg white. Rinse the spinach and remove the hard stems. Chop the leaves finely and boil in a little salted water until tender. Drain well. Sauté the onion and garlic in a little oil until soft. Add the spinach and stir-fry for another minute. Add the parsley and season well with salt and pepper and the lemon juice and rind. Add the chopped tomato if desired and simmer until most of the liquid has evaporated. (The mixture must not be watery, otherwise the crust will be soggy.) Spoon about 15 ml of the filling on one half of each rolled out dough circle and fold the other half over to form a half moon. Press the edges firmly together with a fork. Brush with a little oil or spray the tartlets with non-stick spray and place on the baking tray. Bake for 20 minutes or until golden brown on top. Serve lukewarm or cold with tomato sauce. Makes about 18 tartlets.

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