Spinach Feta Sambousek/Lebanese Sambousek

In a deep mixing bowl combine all the ingredients except water, mix well. Slowly stir in water as required and knead into semi-stiff dough.

Coat with few drops of oil, cover and allow resting for 20- 30 minutes.

To blanch spinach chop off thick stems and place in a saucepan without water y less water. Cover and steam until the spinach is soft. Squeeze out all the liquid from and chop roughly.

Heat the butter in a broad non-stick pan, add chopped onion and sauté until translucent on a medium flame. 

Add spinach, Baharat powder, lemon juice, salt, pepper, mix well and cook in the hot pan to dry out excess liquid. 

Transfer the mixture in a deep bowl and set aside to cool. When the mixture is cool, add chopped walnuts and grated feta cheese, mix well.

Divide the mixture into 30 equal portions.

Knead the dough one more time and divide into 30 equal size balls. 

On a dusted board, roll a ball into a 3"-4"diameter circle.

Place spoonful of spinach and feta mixture on a rounded pastry. Fold in half to make a semi-circle. 

Seal the openings by pinching the edges firmly using a little water and then finally twist the edges to give proper shape.

Repeat for the remaining dough circles and stuffing to make more Sambousek.

Heat the oil in a deep frying pan; add few Sambousek at a time on a low flame. Turn upside down to fry them golden brown from all sides.

Drain on an absorbent paper. Serve immediately with Toum Sauce Or Tomato Ketchup.