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Makes
approximately 30 side-dish size pieces
Author Notes
This recipe is made from a yeast dough, rather than the more typical non-leavened olive oil dough. It's a middle eastern turnover filled with a savory combination of spinach, onions and pine nuts. It's adapted from a recipe in Gil Mark's "Olive Trees & Honey." Sambusak can be served as a side dish, main dish or appetizer. This recipe makes approximately 30 side-dish size pastries. —Ann Goldman
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Ingredients
- Dough
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1 1/2 teaspoons
instant yeast (one package)
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4 cups
all purpose flour
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1 teaspoon
sugar
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1 cup
warm water
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1/4 cup
olive oil
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2 teaspoons
kosher salt
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1
egg white
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3-4 tablespoons
sesame seeds (black or white) or za'ataar
- Spinach Filling
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3-4 tablespoons
olive oil
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2
onions, diced
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16 ounces
defrosted frozen or fresh steamed spinach, squeezed dry
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1/4 cup
pine nuts
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4 tablespoons
lemon juice
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1 teaspoon
kosher salt
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1/8 teaspoon
ground black pepper (more if you like)
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1/8 teaspoon
ground nutmeg
Directions
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Make the dough:
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In a large mixing bowl, combine the flour, yeast, sugar and water. Mix at low speed.
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Combine oil and salt. Pour into mixing bowl
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Increase mixing speed and mix until a shaggy dough is formed. About 4-5 minutes.
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Gather the dough in the bowl. Cover loosely with plastic wrap. Allow to rise for about an hour in a draft -free place or place in refrigerator and let rise overnight. Bring to room temperature before you roll it out.
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Prepare the filling:
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Heat the oil, saute the onion until translucent.
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Add the spinach, lemon juice, salt, pepper, nutmeg. Stir and cook until dry. Cool the mixture.
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Preheat the oven to 360 degrees F.
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Prepare to roll out the dough. Divide into 4 pieces. Dust your work surface with flour.
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Roll out one piece of dough to about 1/4" thick.
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Using a biscuit cutter or a 2 inch diameter glass cut out rounds of dough. Gather up scraps, place back into the mixing bowl to rest. It will be easier to re-roll the pieces of scraps if they have rested and the gluten has rested.
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Take one round of dough, place a heaping tablespoon of the filling in the center.
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Fold one edge over , pinch the dough edge. Working around the edges, pinch together to form a half-moon shape.
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Place on a baking sheet lined with parchment paper. Repeat the process. Fill the baking sheet with approximately 10-12 pastries. This recipe will make approximately 30 2 inch diameter pieces.
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Wash each piece with egg white and sprinkle with seeds or za'ataar.
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Bake 20-22 minutes until light golden. Cool the sambusak on the baking sheet.
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Serve at room temperature or store in closed container in the refrigerator for up to 2-3 days.
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Sambusak can be frozen; double wrap and store for up to one month.
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