This recipe is the appetizer 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.
I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.
Make sure the butter is softened at room temperature before making the dough, and use your Cuisinart to whip up the dough in a flash.
p.s.You will always want to have a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.
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 (or muenster cheese if you really want it extra cheesy).
- 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 tilll 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