Ricotta, sundried tomatoes, oregano, feta, kalamata olives
Spinach Lebanese style (with spinach and sumac) 50 grs. chickpea flour (original recipe said pea flour)
25 gr. fresh yeast (I use 5 teaspoons of instant yeast dried)
a) Ricotta, sundried tomatoes, oregano, feta, kalamata olives 7 sun-dried tomatoes in olive oil Put the feta cheese with dried tomatoes in a food processor, and grind them into a paste. Mix with the ricotta. You can vary the proportions of the ingredients if you like. b) Spinach Lebanese style (the same Fatayer filling of spinach and pizza with spinach and sumac) 1 bunch spinach (washed and chopped) 1 / 4 red onion (chopped) Mix of mozzarella and cheddar cheese 1 tablespoon olive oil and ½ teaspoon Zaatar Wash and chop spinach. Sprinkle salt on the spinach, and let stand for 20 minutes to drain the water. In a saucepan, heat the olive oil and cook the onion with zaatar. Let it cool. Squeeze spinach (remove as much water as possible), and mix it with lemon juice and sumac. Add the onion with the zaatar and olive oil. Adjust salt and sumac, if necessary (it has to be salty and acid). c) Pasta Nuts and Herbs Laura Calder
I do not have pictures of this spirals; however, we have made this sauce for this pasta before.....and it is divine!
¼ bunch of parsley leaves Olive oil Parmesan cheese, for grating Put nuts and herbs in a food processor and chop. Add a little hot water if necessary to mix and have a paste. Add garlic and salt. This mixture should have texture, and not be completely smooth. Mix the ingredients of the sponge and let it foam (15 minutes). Mix the flour with salt, and in the center add the foamy sponge. Add oil, and begin to knead. Add warm water to form a dough not sticky to your hands, and flexible enough that you can knead. Let stand in warm place for 45 minutes. Roll out the dough with rolling pin until you get a rectangle 40 cm x 30 cm. Add the filling:
a) Ricotta, sundried tomatoes, oregano, feta, kalamata olives
Distribute the pasta with Ricotta, sundried tomatoes and feta. Sprinkle oregano and place the olives.
b) Spinach Lebanese style Brush the dough with a mixture of olive oil and zaatar. Place the spinach filling Lebanese style. Stir in grated cheddar and mozzarella cheese .
c) Pasta Nuts and Herbs Laura Calder Spread pasta Nuts and Herbs Laura Calder
Once we spread each filling, close the cylinder and cut into pieces of 5 cm. thick. Are arranged in a mold and allowed to warm environment for 45 minutes. Brush with egg and bring to a preheated oven (200 ° C) for about 40 minutes.
With these spirals I contribute to the HEMC #55, which the topic is comida de rollitos, and is hosted by Sonia L'Exquisit.....Thanks Sonia!