In quarantine, we are all discovering a love for cooking, and it is one of the simplest plans. Cook fun and new dishes using spinach and zaatar to make traditional Arabic empanadas.


For Filling:

200 grams of frozen spinach

Juice of 1 lemon

1 teaspoon of Himalayan Fine Salt

100 grams of Zaatar

2 tablespoons of olive oil

For Pie:

400 grams of Wholemeal Rye Flour

200 ml of water

2 tablespoons of vegetable oil

15 grams of yeast

1 pinch of salt

Countertop wheat flour (so it won't stick)

How to do it:
1-In a ball add the oil, water and yeast. Mix and then add the flour and a pinch of salt. Once you have more or less mixed everything in the bowl we pass it to the top to knead well

2-We put a little of the wheat flour on the counter and we will have to knead for 3 or 4 minutes without stopping. We will see that we have finished when the dough is completely smooth, if it sticks a lot we put a little more flour and continue until it is smooth.

3-We let it rest for 1 hour.

The Filling:

4-While the dough rests, put the spinach in a bowl and add the lemon and salt and mix well.

5-In another bowl, mix the Zaatar with the olive oil.

6-We separate the dough into two large balls.

7-Roll out the dough with a rolling pin until you obtain a thin and short round layer for the empanadas the size of the mouth of a glass of water.

8-We put the ingredients on the rodendeles and bake them at 180C for 20 minutes. (In the image I have closed the spinach patties in a triangular shape, it is only an option)