4 Serves
45 Mins
Wash the spinach thoroughly and place it in a large saucepan to sweat over low heat until wilted.
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AmericanVitamin K
568 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
245 µg / 400 µgCalcium
196 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
152 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
1417 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Transfer the cooked spinach to a colander to drain excess moisture, then combine in a bowl with golden raisins, bulgur wheat, and seasoning.
In a large mixing bowl, combine flour and olive oil, gradually adding water to form a smooth dough.
Knead the dough on a floured surface for five minutes, then divide into four equal portions.
Roll each dough portion out as thinly as possible, approximately 1/8 cm thick.
Place spoonfuls of the spinach mixture onto the dough in rows, brush the surrounding pastry with water, cover with a second sheet of dough, and press to seal.
Use a pastry cutter to trim the dough into individual squares.
Heat cooking oil in a large pan and fry the pastries in batches until golden and crispy, then drain on kitchen paper.
38
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Turkish
Indian