Recipe courtesy of Amina, Hungry Paprikas
We were introduced to Amina of Hungry Paprikas through the #AprilisforArabFood Campaign. We have since enjoyed her healthy and modern renditions of Middle Eastern cuisine and her unique takes on dishes from other types of cuisines! We love her vegan and beautiful baked goods features too
Hungry Paprikas Your Lebanon Feature Page
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servings
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Ingredients
- 3 red onions chopped intro long strips
- 28 oz frozen, chopped spinach (800 g)
- 18 oz ready to use puff pastry block (500 g)
- 4 teaspoon sumac
- 3 teaspoon salt
- 1 teaspoon pepper
- 1 cup shredded cheese omit if vegan
- 3 tablespoon vegetable oil
- 2.5 tablespoon Pomegranate Molasses
- pine nuts for garnish
Ingredients
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Instructions
- Set puff pastry out to come to room temperature (about 30 minutes)
- Saute red onions in a pan with 1 1/2 tablespoon oil. Season with salt to wilt them and continue to cook, about 15 minutes, until soft. Add 1 teaspoon sumac
- Thaw frozen spinach, and squeeze dry in colander lined with paper towels. Get as much water out as possible
- In a pan, saute the spinach with 1 1/2 tablespoon oil, season with salt and pepper and 2 teaspoon sumac. Let cook for ten minutes.
- Add the onions and pomegranate molasses to the spinach. Stir in the cheese until it melts.
- Roll out the puff pastry to fit into a 9x13" oiled pan. Allow the edges to frame the pan
- Scoop the mixture inside, and set in oven for 30 minutes, until dough is golden. You can cover the mixture with foil so that it doesn't bur (but make sure dough not covered).
- In the final 5 minutes of bake time, add pine nuts and allow them to toast
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