This recipe is a version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.
Bake a dozen or two for a family dinner as an instant appetizer.
You will always want to have a batch of these spinach tarts bagged in the freezer.
The dough is easy to whip up in the Cuisinart- just leave the butter in the fridge overnight to soften.
Adapted from the “White Deal Delights Cookbook.”
- 13 tbsp. unsalted butter, softened
- 2 cups flour
- 1 cup semolina (smead) flour
- 1 1/2 tsp. kosher salt
- 3/4 cup warm water
Spinach Cheese Topping:
- 1 onion finely chopped
- 3 tbsp. safflower oil
- 3 1/2 boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
- kosher salt to taste
- 2 eggs
- 3 cups low fat mozzarella cheese
- dash of white pepper
- sesame seeds, chopped pimiento (optional topping)
Combine flour, smead(semolina flour), and salt in Cuisinart.
Using Cuisinart, gradually add butter, then warm water slowly squeeze excess water from spinach.
Saute onion until soft, add spinach and salt. Add eggs, cheese and pepper.
Mix well, adjust seasonings to taste.
Line baking sheets with wax paper if you are preparing to freeze.
Line with parchment paper if you are ready to bake. Roll dough into evenly shaped balls dip in sesame seeds (optional)
flatten balls, and flute edges.
Place a tsp. of spinach mixture inside each flattened circle Flute edges.
(you can flute edges and then add mixture- whatever works for you!)
Freeze and then bag or bake at 350 degrees for 20 minutes