This Syrian pastry layers thin filo sheets around a filling of spinach and onion sautéed in olive oil and brightened with pomegranate molasses, then bakes until crisp. Brushing only olive oil between the sheets keeps it light and heart-friendly.
Sauté the onion in half the olive oil until soft, then add the spinach and cook for 8 minutes until it releases its liquid and dries out.
Remove from the heat, stir in the pomegranate molasses, sumac and salt, and let the filling cool slightly.
Brush the remaining olive oil between the sheets and stack four filo layers, spread the spinach filling in the middle, and cover with the remaining four sheets.
Cut into slices and bake in an oven preheated to 190°C until golden on top.
Do not leave the filo sheets exposed to air, they dry out and crack quickly; keep them covered with a damp cloth. Allergens: contains wheat (gluten).
Nar ekşim yoktu, bir yemek kaşığı limon suyu ve bir tutam pekmezle ikame ettim, ekşiliği yine de yakaladım ve zeytinyağlı hafifliği hiç bozulmadı; misafirlerim fark etmedi bile.
Yufkaları ilk defa bu kadar ince katladım, sekiz yufkayı dörder dörder ayırırken ikisi yırtıldı ve ortadaki ıspanak harcı pişerken biraz taştı; tadı yine de güzeldi ama bir dahaki sefere harcı biraz daha az koyacağım.
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