About this recipe:This is a delicious recipe for Middle Eastern spinach triangles. Spinach is cooked and flavoured with fresh basil, mint and lemon juice, then used to fill a simple yeast-risen pastry. Great as a canape or as part of a Middle Eastern meze spread.
1 1/2 teaspoons dried active baking yeast
1 1/2 teaspoons caster sugar
300ml warm water (43 degrees C)
1 1/2 teaspoons salt
2 tablespoons olive oil
360g wholemeal flour
1.25kg fresh spinach, rinsed and stems removed
2 medium onions, finely chopped
160ml lemon juice
4 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
3/4 teaspoon garlic salt
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In a small bowl, stir together yeast, sugar and warm water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavours.
Place a pizza stone in the oven and preheat to 230 C / Gas 8. Meanwhile, cut the dough into golf-ball size pieces and roll into 12cm diameter disks about 5mm thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the centre to release steam while baking.
Bake 10 to 15 minutes, or until golden brown. Remove and cool on racks.