Vegan Savory Spinach Hamantaschen

spinach pies

 

 

spinach pies

Savory Spinach hamantaschen
 
Prep time
Cook time
Total time
 
A surprising filling for this traditional sweet treat!
Author:
Recipe type: Appetizer
Cuisine: Kosher / Middle Eastern
Serves: Makes about 25
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 tbsp 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
  1. 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
  2. Preheat oven to 375F. Line a large baking sheet with parchment paper
  3. Saute walnuts in a dry skillet for about 5 minutes at medium-low heat, watching them carefully so they don't burn. Set aside
  4. 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.
  5. Add toasted walnuts, lemon juice, pomegranate molasses and dried cranberries and continue cooking for an additional 2 minutes. Set aside to cool
  6. In the meantime, roll out the dough on a floured surface. Using a 3½-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)
  7. 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
  8. Arrange pies on lined baking sheet. Bake at 375 for about 25 minutes

 

Middle Eastern Spinach Pies

 Roll out the dough  and using a 3 1/2-inch cutter (or glass) cut out as many rounds as possible

Middle Eastern Spinach Pies

Add about 1 tablespoon of filling in the center

Middle Eastern Spinach Pies

Fold up edges to form a triangle

Middle Eastern spinach pies

Pinch corners together, leaving an opening in the center

spinach pies

ENJOY! From May I have that recipe!

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4 Responses to Vegan Savory Spinach Hamantaschen

  1. Yosef - This American Bite February 21, 2013 at 4:55 pm #

    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!
    Yosef – This American Bite recently posted…Kosher Food and Wine Experience (KFWE 2013) In ReviewMy Profile

    • Vicky & Ruth February 21, 2013 at 5:00 pm #

      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?? :)

  2. Olivia April 19, 2013 at 1:34 pm #

    Wow! So happy to have stumbled across this recipe– so creative! Can’t wait to try it out.

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  1. A shoutout snack. | Copt in College - August 6, 2013

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