Sabzi Tarts (Sabzitaschen)
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.
Servings: 12 tarts
Calories: 287kcal
Equipment
Ingredients
Sabzi
- ½ lb. spinach 1 bunch, finely chopped
- ½ bunch cilantro finely chopped
- ½ bunch parsley finely chopped
- 2-3 scallions thinly sliced
- 2 tbsp olive oil
- Salt and pepper to taste, keep in mind feta can be salty
Filling
- ⅛ tsp ground cumin
- ⅛ tsp ground turmeric
- 1 eggs beaten
- 4 oz. Feta any kind
Pastry
- 17.3 oz. puff pastry one package, thawed for 30 minutes and refrigerated
- 1 egg for egg wash
- 1 tsp water or 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 12x12 inch rectangle. Cut into 3 4x12 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.
Nutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 429mg | Potassium: 154mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1881IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg
