Baked Spinach Sambousek
Crispy baked Lebanese pastries filled with spinach, onions, parsley, lemon juice, and tangy sumac. A healthier version of the traditional fried sambousek.
Prep Time
35 mins min
Cook Time
22 mins min
Total Time
57 min
Servings
12
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 2¼ tsp instant yeast
- 1 tsp sugar
- 1 tsp sea salt
- 1 cup warm water
- 2 tbsp extra virgin olive oil
- 4 cups fresh spinach, chopped
- 1 medium onion, finely diced
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh lemon juice
- 1 tbsp ground sumac
- 0.5 tsp ground allspice
- 0.5 tsp black pepper
- 1 1 egg, lightly beaten (for brushing)
Instructions
- 1
Mix the flours, yeast, sugar, and salt in a large bowl.
- 2
Add the warm water and olive oil and knead until smooth.
- 3
Cover and allow the dough to rise for 1 hour.
- 4
Meanwhile, combine the spinach, onion, parsley, mint, lemon juice, sumac, allspice, and black pepper.
- 5
Squeeze out any excess liquid from the spinach mixture.
- 6
Preheat the oven to 400°F (200°C).
- 7
Divide the dough into 12 equal portions.
- 8
Roll each portion into a small circle.
- 9
Place about 2 tablespoons of filling in the center.
- 10
Fold over to create a half-moon shape and firmly seal the edges.
- 11
Brush the tops lightly with beaten egg.
- 12
Bake for 20–22 minutes until golden brown.
- 13
Serve warm with lemon wedges.
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