Sabanikhiay (Turnovers with Spinach Filling) is a traditional Egyptian recipe for a classic snack of bakey, yeasted, pastry turnovers with a spinach and onion filling. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Turnovers with Spinach Filling (Sabanikhiay).
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Ingredients:
For the Pastry:
1kg plain flour
1 tbsp active, dried, yeast
120ml oil
For the Filling:
1kg spinach
2 onions, very finely chopped
2 tbsp lemon juice
600ml oil
salt, to taste
Method:
Stir the yeast to a paste with a little warm water. Sift together the flour and salt into a bowl then add the yeast and the oil. Stir to combine then add enough warm water to bring the mixture together as a stiff dough. Knead thoroughly, until smooth and elastic, then place in a greased bowl, cover with a tea towel and set aside in a warm place to rise until doubled in volume (about 60 minutes).
In the meantime, rinse the spinach leaves in a colander then chop finely. Sprinkle with salt and rub, squeezing out the excess spinach juice. Rinse once more then pat dry. Rub the onion with salt, rinse then combine with the spinach. Stir the lemon juice into the vegetable mix then add 480ml of the oil and mix thoroughly.
Knock the dough back then turn out onto a lightly-floured work surface and roll out very thinly. Cut round shapes, about 10cm in diameter from the dough then place a tablespoon of the spinach mix in the centre of each round. Wet the edges with water then lift the pastry on three sides and press the edges together to seal and form a pyramid. Lightly brush each parcel with the remaining oil then transfer to a greased baking tray.
Transfer to an oven pre-heated to 170°C and bake for about 20 minutes, or until crisp and golden. Serve warm.
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