Make these tasty flaky vegan spinach hamantaschen for your Purim celebration this year.
Our Sephardic grandmother showed us that food really does feed the soul and that every celebration is that much sweeter with homemade fare. Hamantaschen are a traditional pastry served during Purim, and most often, they are sweet.
This year, in our modern Jewish household, we decided to add a savory option to the menu with these vegan spinach hamantaschen.
Savory Spinach hamantaschen
- Total Time: 45 mins
- Yield: Makes about 25
Description
A surprising filling for this traditional sweet treat!
Ingredients
- DOUGH
- 2 cups all purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ tsp aluminum free baking soda
- ¾ cup extra virgin olive oil
- ½ cup + 1 tablespoon unsweetened vanilla almond milk (we use Silk Pure Almond)
- FILLING
- 1 tbsp extra virgin olive oil
- ⅓ cup chopped walnuts
- 2 shallots, diced
- 1 lb frozen spinach, thawed
- 1 tsp salt (or to taste)
- 1 tsp sumac
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp pomegranate molasses
- ¼ cup dried cranberries
Instructions
- Combine flour, salt, sugar, baking soda, olive oil and almond milk in a food processor. Pulse until it forms a dough and transfer to a floured surface. Knead for about one minute and set aside
- Preheat oven to 375F. Line a large baking sheet with parchment paper
- Saute walnuts in a dry skillet for about 5 minutes at medium-low heat, watching them carefully so they don't burn. Set aside
- In a large non-stick skillet, saute diced shallots in olive oil at medium heat until translucent. Squeeze as much water as possible out of the frozen spinach, add to skillet, season with salt and sumac and cook for about 5 minutes until dry.
- Add toasted walnuts, lemon juice, pomegranate molasses and dried cranberries and continue cooking for an additional 2 minutes. Set aside to cool
- In the meantime, roll out the dough on a floured surface. Using a 3 ½-inch cutter (or glass) cut out as many rounds as possible. Roll out the rest of the dough and repeat the process until there is no dough left (makes about 25)
- Add about 1 tablespoon of filling in the center of each round. Fold up edges to form a triangle. Pinching corners together and leaving an opening in the center
- Arrange pies on lined baking sheet. Bake at 375 for about 25 minutes
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Kosher / Middle Eastern
Roll out the dough and using a 3 ½-inch cutter (or glass) cut out as many rounds as possible
Add about 1 tablespoon of filling in the center
Fold up edges to form a triangle
Pinch corners together, leaving an opening in the center
ENJOY! From May I have that recipe!
CHECK OUT OUR OTHER HAMANTASCHEN RECIPES:
WALNUT AND ORANGE BLOSSOM HAMANTASCHEN
Let us know if you enjoyed our walnut orange blossom Hamantaschen. Tag us onFacebook, Instagram or Twitter
Yosef - This American Bite
So pleased you thought of this... I have been dying to make a (batch of) savory hamentash(en) but haven't had time -- perhaps I'll share a version on my blog this time next year!
Vicky & Ruth
Thanks! These are actually a traditional appetizer our mom used to make for us as kids. When she was here visiting a few weeks ago, we realized they looked just like hamentashen! Would love to see what version you come up with. Do we have to wait till next year?? 🙂
Olivia
Wow! So happy to have stumbled across this recipe-- so creative! Can't wait to try it out.