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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Lebanese Feta-Spinach Dumplings, Samboussek

June 9th, 2010 · No Comments · Dinner, Vegetarian


Ingredients for filling
1 lb fresh spinach leaves
1 large onion, chopped
1oz of butter, salted
Salt and pepper to taste
½ tsp ground allspice
2 oz Feta Cheese, crumbled
Juice of 1 lemon
14 oz puff pastry

Chop off thick stems of spinach and place leaves in a saucepan (without water) and steam with the lid on until the spinach is soft. Squeeze out all the liquid from spinach and chop coarsely.

Stir-fry onion in 1 oz butter, until golden. Add spinach, salt, pepper, allspice and lemon juice. Mix well and leave spinach in the hot pan to dry out excess liquid. Set aside to cool. When cool, add crumbled Feta.

Recipe for pastry
3 Cups all purpose flour
1 teaspoon yeast
1 teaspoon salt
1 Cup + warm water
1 teaspoon vegetable oil


Sprinkle yeast over water in measuring cup. Allow to dissolve and stir until thoroughly mixed.

Combine flour and salt in large bowl. Slowly stir in yeast water.
Mix dough with hands or wooden spoon.
Add oil and coat the dough, continuing to mix until dough is elastic.
Cut dough into small pieces (about 10-12) cover and allow to sit for 1 hour in a warm place.

If you want to take a short cut and prefer baking to frying, try with puffed pastry.
Cut puff pastry in half. Dust rolling surface and the rolling pin with flour. Roll out each half into a thin sheet, turning the sheet over a few times and dusting it each time with a little flour. Cut into rounds with a pastry cutter.

Pile up the rounds and wrap in cling film. Place spoonful of spinach and cheese mixture on a round of pastry. Fold in half and pinch ends. To make cornered shape pinch the opposite edges together, making a 4 cornered sambousek. Seal the openings by pinching the edges firmly. Prepare all pastry rounds in the same manner. Place the sambousek on sheets of foil on baking trays, brush the tops with the remaining butter and bake in a pre-heated oven to 350 degrees F for 25-30 mins or until golden

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