Spinach-Stuffed Bread Triangles

October 31, 2019


Combine yeast with 1/4 cup lukewarm water in a large mixing bowl. Add flour, 1 teaspoon olive oil, and 1/2 teaspoon salt. Mix well until blended. Add remaining 1/3 cup water, a little at a time, until dough is smooth.

Turn dough out onto a lightly floured work surface. Knead dough until it is smooth and elastic, 5–10 minutes. Oil another large bowl with 1 teaspoon olive oil. Place dough in bowl and turn to coat. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or grease with oil. Take dough out of the bowl and place on a lightly floured work surface. Lightly dust the top of the dough and a rolling pin with flour. Roll out the dough to about 1/8-inch thickness. Cut out 24 (3-inch) circles from the dough (the floured rim of a glass works fine).

Make the filling by combining spinach, onion, lemon juice, mint, remaining 2 tablespoons olive oil, and remaining 1/4 teaspoon salt in a medium bowl. Stir well to incorporate.

Fill a small bowl with water and keep it next to the dough. Fill each dough circle with 1 scant teaspoon of filling. Dip your fingers into the water and wet the outer edges of the dough circles. Fold the bottom half of the circle up to the middle. Pinch in the top two sides of the circle to form a triangle. If the dough does not seal easily, use more water to coat the edges. Repeat with remaining dough circles.

Place 12 triangles on each cookie sheet, leaving space between them. Bake for 20–30 minutes until golden brown, making sure not to open the oven during the first 10 minutes of baking. Serve warm. (Tip: If you’re making these in advance, let cool, place in an airtight container, and freeze for up to a month.)

Excerpted from The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95.


1 tablespoon active dry yeast

1/4 cup plus 1/3 cup lukewarm water, divided

2 cups unbleached, all-purpose flour, or barley flour, plus extra for work surface

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

3/4 teaspoons unrefined sea salt, divided

1 cup frozen chopped spinach, thawed and drained well

1 medium onion, grated and drained well

Juice of 1 lemon

2 tablespoons fresh mint, chopped