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).
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.)