For ages people in different parts of the world cooked and consumed healthy and well balanced dishes with amazing set of ingredients. It is fascinating to learn the history of food and find out more about what motivated cooks to use the herbs they chose, the methods they used. Perhaps, those cooks were motivated by taste and without notion of vital vitamins and minerals, they prepared both delicious and healthy dishes. Today we have an opportunity to learn scientifically which food is healthy in what amounts. These days it is much easier to learn a lot of stuff throughout internet alone.
Reflecting on the my thought above, I decided to write up a recipe that we’ve used for many years. Since it is middle of a winter, now it is the time to charge ourselves with energy and for this purpose spinach comes to my mind right away! These little pies are very delicious and will not leave everyone (if not most) very delighted with their delicate taste. Don’t forget the benefits of dear old spinach :)
- 4 large bunches of spinach, 3 lb
- 4 bunches of scallions, 15 ounces
- 1/4 cup vegetable oil
- 1 small potato, optional
- 1/2 tsp chili powder
- Salt to taste
- 2 cups flour
- 1 cup water
- 1/3 cup melted butter
- 1 tsp salt
- 1 egg for brushing
Yield: 28-30 pies
Use about 10 inch size bowl to prepare dough. Pour warm water, mix in melted butter.
Add salt, flour. Mix them well to prepare dough. Make sure it does not stick to your hands, if it does add approximately 2 tbs flour. Knead for 4-5 mins. Dough must be soft and smooth, but not too soft. Cover it with plastic wrap and let it rest for 15-20 mins.
Meanwhile, wash scallions and spinach well. Dry them. Dice scallions about 1/4 inch.
Chop spinach stems about 1/4 inch and leaves 1/2 inch long. Season ready green mix with 1 tsp salt and 1/2 tsp chili powder (optional or to taste).
Mix it well by squeezing gently until soft. This is important. I used potato to soften the harsh taste of herbs, again it is optional. Dice potato about 1/8 inch cubes.
Mix greens, diced potato and 1/4 cup vegetable oil. Flour table and start rolling out dough. Initially dough does not stick quickly, so do not over use flour.
When dough pretty much rolled out, occasionally sprinkle flour to prevent it from sticking, because at this point sticking should intensify. Rolled out dough should achieve about 1/8 inch thickness. Roll in the dough to rolling pin. Using zigzag technique, fold it and form approximately 5 inch wide line.
Cut folded dough into 4 1/2 inch squares. Unfold dough line, then stack them on one another and cut them into 4 1/2 inch squares again.
Spread 4 1/2 by 4 1/2 inch sheets on your table. If you are left with small pieces, attach them to make similar sheets. Preheat oven to 375 degrees.
Place 1 1/2 tbs green filling on each dough sheet. Attach opposite corners, then other opposite corners. Carefully pinch open spots. Make sure not to leave any open spots, because you want to keep juice and moist inside while cooking. Oil or spray baking sheet. Line up pies on sheet pinched side down. Stir an egg until egg white and yolk is well mixed. Brush each pie with egg.
Use lower part of oven to cook evenly. Bake until golden brown for approximately 30 mins. Enjoy!