Fagottini Libanesi di Spinaci
gourmet
Preparation time
40 minutiDifficulty
MediaCooking time
20 minutiServings
4Fagottini libanesi di spinaci, sfiziosi e leggeri, avvolti in pasta croccante. Un antipasto vegetariano dal sapore mediterraneo, facile da preparare!
Ingredients
- Fresh spinach600 g
- Type 00 flour300 g
- Water200 ml
- Cluster tomato150 g
- White onion150 g
- Extra virgin olive oil15 ml
- Dry yeast4 g
- Lemonto taste
- Pine nutsto taste
- Allspiceto taste
- Sumacto taste
- Granulated sugarto taste
- Fine saltto taste
Procedure
0. Start by mixing the flour and salt in a bowl, then add the sugar, yeast, oil, and finally the water. Begin kneading until the dough is smooth and homogeneous. Cover the dough with a clean cloth and let it rest for half an hour.
1. Wash the spinach thoroughly, drain it well, then chop it coarsely, add salt, and mix well with your hands, squeezing out all the liquid (frozen spinach works well as an alternative). Dice the tomato. Dice the onion, season with sumac, lemon juice, oil, allspice, and finally the pine nuts. Combine all the ingredients with the spinach.
2. Roll out the dough with a rolling pin until it forms a circle, not too thin. Using a round cookie cutter (or a glass), cut out discs. Place 1 teaspoon of filling in the center of each disc and fold into a triangle. Arrange the resulting parcels on a baking sheet lined with parchment paper. Brush the surface with olive oil using a pastry brush. Bake at 180°C (350°F) for 20 minutes.
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Creation date Feb 21, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.