Ricotta, sundried tomatoes, oregano, feta, kalamata olives
Spinach Lebanese style (with spinach and sumac)After the spirals bread with pesto, I tried three different fillings.....all of them....DELICIOUS!!
Dough Ingredients:
400 grs. Flour
50 grs. Wholemeal
50 grs. chickpea flour (original recipe said pea flour)
½ teaspoon salt
1 tablespoon olive oil
warm water
For the sponge:
25 gr. fresh yeast (I use 5 teaspoons of instant yeast dried)
1 teaspoon sugar
2 tablespoons flour
1 / 2 cup warm water
For the filling
a) Ricotta, sundried tomatoes, oregano, feta, kalamata olives
200 grams ricotta
50 grams feta cheese
7 sun-dried tomatoes in olive oil
Oregano
Kalamata Olives
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 tablespoon olive oil
1 / 4 red onion (chopped)
1 / 2 teaspoon sumac
1 / 2 teaspoon zataar
1 tablespoon lemon juice
¼ teaspoon salt
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!
15 grams almonds
15 grams pine nuts
15 grams pistachios
¼ bunch of parsley leaves
¼ bunch mint leaves
Olive oil Parmesan cheese, for grating
1 / 4 clove garlic
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.
Preparation
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!
