These Lebanese Spinach Triangles are the next best thing to pizza in my book, and boy, do I need an alternative to pizza for when that craving hits my family. Every week or two, I’ll commit to spending several minutes mining one of my cookbooks for recipes I want to make in the coming days, and this was one of those recipes. It lifted itself off the page and said to me, “Make me.” Last night, I obeyed that command, and it did not disappoint.
Many studies show that dark, leafy greens are one of the most (if not the most) nutrient dense foods we can eat. Joel Fuhrman, who I quote often on this blog, says in his Eat to Live Cookbook that “Vegetables, especially green leafy vegetables, win the nutrient density prize. The concentration of vitamins, minerals, phytochemicals, and antioxidants per calorie in vegetables is the highest, by far, of any food.” Spinach also has a high amount of calcium, but because of it also having a substance called oxalate in it, spinach’s calcium is less available for absorption in our bodies. However, cooking spinach removes this substance and increases the amount of calcium and other minerals available to our bodies.
Prior to making this, I had recently watched a cooking show on PBS and witnessed the awesome technique of squeezing cooked, frozen spinach dry by putting it a thin kitchen towel and using that towel to squeeze it dry. That technique worked well for these lovelies as they were dry and not dripping with spinach juices when finished cooking.
This combination of ethnic flavoring, pizza dough covering, and green, leafy vegetable nutrient providing makes these little guys one of my favorite discoveries on my nutritarian journey so far.
Lebanese Spinach Triangles
(Slightly adapted from The Eat Clean Diet Vegetarian Cookbook by Tosca Reno.)
• ½ yellow onion, finely chopped
• 1 pound frozen chopped spinach, thawed and drained with all the water squeezed out*
• 2 tablespoons fresh lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon dried parsley
• 1 teaspoon lemon pepper
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 pound store-bought whole wheat raw pizza dough, cut into 10 equal portions
*To make sure the spinach is as dray as possible, you can squeeze it in some cheesecloth (or a thin kitchen drying towel) or press it in a colander.
Place rack in lower third of oven, and preheat to 425 degrees. Place a sheet of parchment paper on a large baking sheet and set aside.
Heat a little water in a skillet on medium heat. Add onions and cook until soft and translucent but not brown, about 3-5 minutes. Scrape into a medium bowl. Add drained spinach, lemon juice, nutritional yeast, parsley, lemon pepper, smoked paprika, salt, and pepper. Mix well.
Roll out each portion of the dough into a ball, and then using a rolling pin, roll out each ball into a 5-inch circle. Place about 3 tablespoons of the spinach filling in the middle of the dough. Bring 3 edges up and pinch them together at the top, and then continue pinching the edges together, making a triangle, until the pie is sealed. Place the spinach triangle on the parchment-lined baking sheet, and repeat with the rest of the dough balls and spinach filling. Bake for about 15 minutes, or until lightly browned and heated through. Remove from oven and serve.
The lemon pepper and smoked paprika seasoning was Tosca Reno’s method of making the Middle Eastern spice sumac. Of course, if you have sumac on hand, you would just use 2 teaspoons of that spice and omit both the lemon pepper and smoked paprika from the above ingredients.