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Savory Spinach hamantaschen


A surprising filling for this traditional sweet treat!


  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp aluminum free baking soda
  • 3/4 cup extra virgin olive oil
  • 1/2 cup + 1 tbsp unsweetened vanilla almond milk (we use Silk Pure Almond)
  • 1 tbsp extra virgin olive oil
  • 1/3 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
  • 1/4 cup dried cranberries


  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 3 1/2-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
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Cuisine: Kosher / Middle Eastern

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