These sabzi tarts bring together herby Kuku Sabzi with savory hamataschen coining these pastry treats, sabzitashen. While hamantaschen traditionally have a sweet filling, these savory hamantaschen make the perfect snack or appetizer, and are easy to fall in love with! You can also cut them into rectangles or squares, if that is your preference.
By Candice Walker on March 4, 2024 (Last updated March 4, 2024) This post may contain affiliate links. Read my disclosure policy.
21shares
These sabzi tarts bring together herby Kuku Sabzi with savory hamataschen coining these pastry treats, sabzitashen. While hamantaschen traditionally have a sweet filling, these savory hamantaschen make the perfect snack or appetizer, and are easy to fall in love with! You can also cut them into rectangles or squares, if that is your preference.
These savory tarts take about an hour to make, and I’m using pre-made puff pastry to save time and produce consistent results. The unique filling is inspired by the classic Persian Kuku Sabzi flavors: spinach, cilantro, and parsley spiced with cumin and turmeric.
🌟Why you’ll love this recipe
Well-spiced savory filling: The herb filling has a mouthwatering aroma from the spices and toasted scallion. I love the cumin in the filling as it adds an earthy, warming flavor. Another savory hamantashen you’ll want to try are these pizzatashen.
Light and fluffy puff pastry: Even though the recipe uses store-bought pastry, layering it before cutting increases the layers in the dough which helps it puff up when baking, resulting in a light fluffy texture. Plus, it’s easy to do. I also love using puff pastry in these puff pastry flowers.
Make a big batch of bite-sized snacks: I usually find there’s never enough hamantaschen to go around, so it’s helpful to make big batches that cook fairly quickly. They make great finger food if you’re having family and friends.
Kosher and vegetarian: These sabzi-tarts suit anyone following a kosher or vegetarian diet, so they’re perfect for a Purim celebration.
▲ Hamantaschen: Traditional Purim pastries
Hamantaschen are triangular cookie pastries. They are usually sweet, with a vanilla dough folded over a filling. These sweet treats hold significance as a traditional Jewish dessert specifically prepared for Purim. While the classic version has a jam or poppyseed filling, you can experiment with various sweet and savory fillings. Be sure to check out this hamantaschen recipe featuring three sweet fillings and a more inventive pizzatashen!
🧾Ingredients in this recipe
Spinach – Use fresh spinach, being sure to wash them well to remove any dirt and dry them in a salad spinner.
Parsley – Use fresh parsley, being sure to wash them well to remove any dirt and dry them in a salad spinner.
Scallions – Use fresh spinach, being sure to wash them well to remove any dirt and dry them in a salad spinner.
Cilantro – Use fresh cilantro, being sure to wash them well to remove any dirt and dry them in a salad spinner.
Feta – This adds a kick of tang and saltiness.
Puff pastry – Use storebought of homemade puff pastry. This will need to thaw out if using from frozen. You can thaw it overnight in the refrigerator.
Eggs – These act as a binder for the filling and in an egg wash to give the pastry a golden brown color.
Cumin & turmeric – Used dried, ground versions of the spices. The cumin adds a warm, earthy flavor to the filling while the turmeric has a peppery taste and adds color.
Salt & pepper – These both season the filling to your preference. I use sea salt, but use whatever you have on hand, and be sure to taste and adjust as you cook.
Olive oil – This adds good flavor to the dish. You could use a neutral oil if you don’t have olive oil.
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make This Recipe
Start with the prep work. Preheat the oven to 400°F. Line a pan with parchment paper or a baking mat. Lay two puff pastry sheets on top of each other on a lightly floured work surface. When layering the two sheets, rotate one sheet 90° so the folds are going in opposite directions.
Roll out to a 12×12 inch rectangle. Then, cut into 3 4×12 inch strips. Cut each strip into 4 equilateral triangles. (same length on all sides) You will have two extra pieces on each strip. Score a 1/2-inch border around each triangle being careful not to cut through the pastry dough. Poke the middle of each triangle with a fork. Refrigerate pastry dough for 15-20 minutes before baking.
Note: You can also cut them into squares or rectangles as a simpler shape.
Pro Dough Tip
Don’t overwork the dough or you will lose the lamination, which are the layers of dough that help it puff up and stay light and fluffy. To do this, keep the dough as cold as possible while you’re working with it.
Bake the triangles for 12-15 minutes until light golden brown and puffed up.
Remove from the oven and gently push down the puff pastry in the center with the back of a spoon. Set triangles aside and keep the oven on.
Meanwhile, wash, dry, and chop all your greens. If you have a salad spinner, use it to remove as much water as you can.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the scallions, and cook until they begin to brown.
Next, add the spinach and all the herbs, and stir until mostly wilted for 3-5 minutes. Season generously with salt.
Cover and steam until completely wilted, another 2-3 minutes. Then, turn off the heat, remove the lid, and set the greens aside until cool enough to handle with your hands.
Use cheesecloth, a nut milk bag, or a tea towel to squeeze as much liquid out as possible. This is important to prevent the sabzi tarts from becoming soggy. Add the squeezed greens, cumin, turmeric, feta, and egg to a bowl. Mix well with a fork before seasoning with salt and pepper.
Transfer the filling to the center of each of the triangle tarts. Use about 2 tablespoons of filling each. Whisk together the remaining egg and 1 teaspoon of water. Brush this egg wash all over the crust on the sides and top. Bake 10-14 minutes until golden brown and enjoy!
🥗 What to Eat With Sabzi Tarts
Savory hamantaschen like these would be great served alongside pizzatashen and bowls of kreplach. I’d also follow up with a sweet hamantaschen dessert, like the Nutella ones in this hamantaschen recipe.
More Satisfying Purim Recipes
Make your Purim feast extra mouthwatering with these classic Jewish recipes.
These sabzi tarts bring together herby Kuku Sabzi with savory hamataschen coining these pastry treats, sabzitashen. While hamantaschen traditionally have a sweet filling, these savory hamantaschen make the perfect snack or appetizer, and are easy to fall in love with! You can also cut them into rectangles or squares, if that is your preference.
17.3oz.puff pastryone package, thawed for 30 minutes and refrigerated
1eggfor egg wash
1tspwateror milk, for egg wash
Instructions
Preheat the oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.
Lay the two puff pastry sheets on top of each other on a lightly floured work surface. Roll out to a 12×12 inch rectangle. Cut into 3 4×12 inch strips. Cut each strip into 4 equilateral triangles. You will have two extra pieces on each strip. See photos.
Score a 1/2-inch border all the way around each triangle being careful not to cut all the way through the pastry dough. Poke the middles of each triangle with a fork. Refrigerate for 15-20 minutes.
Bake 12-15 minutes until light golden brown and puffed up. Remove from the oven and gently push down the puff pastry in the center with the back of a spoon. Set aside and keep the oven on.
In the meantime, wash, dry, and chop all your vegetables. If you have a salad spinner, use it.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the scallions, and cook until they just begin to brown. Then, add the spinach and all the herbs, and stir until mostly wilted for 3-5 minutes. Season generously with salt.
Then cover and steam until completely wilted, another 2-3 minutes. Turn off the heat, remove the lid, and set it aside until cool enough to handle with your hands.
Squeeze the cooked greens to remove as much liquid as possible, discarding the liquid.
Add the squeezed greens, cumin, turmeric, feta, and egg to a bowl. Mix well with a fork. Season with salt and pepper. You can taste test by frying a mini-pancake and adjusting for salt.
Transfer the filling to the center of each of the mini-tarts. Use about 2 tablespoons of filling per tart.
Whisk together the remaining egg and 1 teaspoon of water for the egg wash. Brush the egg wash all over crust on the sides and top.
Bake 10-14 minutes until golden brown.
Notes
The smaller you chop the greens, the less stringy your filling will be.Don’t overwork the dough or you will lose the lamination. Keep it as cold as possible.When layering the two sheets of puff pastry, Rotate one sheet 90° so the folds are in opposite directions.Photos in this post were of a double-batch of filling, which works great. You only need one egg if making a double batch.You can skip the triangles and make squares or rectangles.Nutrition facts were calculated using 1 teaspoon of sea salt.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
