East African Spinach Nut Pockets with Labneh

Prepare the dough for the East African spinach nut pockets with labneh. Mix yeast with sugar and 50 ml of water, dust a little flour and let rise in a warm place for 10 minutes. Sift flour and salt into a bowl. Add the yeast, gradually incorporate the remaining water and olive oil. Knead the dough on a floured work surface for about 10 minutes until it is elastic. Shape into a ball, brush with olive oil and place in a thinly oiled large bowl. Cover and let rise in a warm place for 1 – 2 hours.

For the filling, squeeze the spinach well and chop coarsely. Slowly sauté onion in oil until light and set aside. Fry the garlic and nuts until golden brown, then mix with the onion. Add the spinach and toss to combine. Add the lemon juice and jelly cubes and season well with salt and pepper.

To finish, preheat the oven to 190 °C. Divide the dough into 10 – 12 balls and roll out into thin circles on the floured work surface. Place 1 tablespoon of filling in the center of each circle (do not use too much liquid). Gather edges of dough to form triangular pockets and press together. Place pockets on a baking sheet lined with parchment paper and bake for 5 minutes. Reduce heat to 175 °C and bake pockets for another 15 minutes.

Season labneh to taste and serve with the finished spinach nut pockets.

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