Savoury Spinach, Ricotta and Squash Hamentaschen
Hamentaschen – pronounced huh-min-tah-shun – is the Yiddish word for a particular type of traditional cookie that is made when celebrating the Jewish holiday, Purim. The story of Purim is rather complicated, but the main thing you need to know is that the “bad guy” in the tale is a nasty, anti-Semitic official named Haman, who had a plan to do away with the Jewish people during the Achaemenid Persian Empire. The triangular shape symbolizes Haman’s infamous triangular hat. The holiday celebrates the saving of the Jewish people from Haman.
Traditionally, hamentaschen are made with a sweet filling: prune, poppy seed, chocolate or apricot. But these Delicious Dish hamentaschen are different – and aren’t just for dessert.
Have you ever had a savoury hamentaschen? This recipe merges the delicious savoury boureka and the hamentaschen. This way, you can celebrate the holiday all through the meal!
Savoury Spinach, Ricotta and Squash Hamentaschen
Ingredients
- 1 500-gram box frozen puff pastry defrosted
- 2 tbsp olive oil
- 1 small onion choped in small dice
- Pinch of kosher salt
- 100 grams, ½ cup frozen spinach measured after defrosted and after excess water has been squeezed out
- 130 grams, ½ cup cooked squash or cooked sweet potato canned is fine
- 260 grams,1 cup whole milk ricotta cheese
- 50 grams, ½ cup finely grated mozzarella cheese
- About ¼ cup sesame seeds
- 1 beaten egg
- 1-2 tsp coarse sea salt flakes, for sprinkling on the top of the hamentaschen I like maldon
- Flour for sprinkling on the work surface
Instructions
- Preheat oven to 400˚F.
- In a small fry pan, heat oil over medium heat. Add onion and a pinch of salt and cook until translucent, about 5 minutes. Let cool.
- In a large bowl, mix together the spinach, cooked onion, squash or sweet potato, ricotta, and mozzarella.
- Unwrap the defrosted puff pastry and using a rolling pin, on a very lightly floured surface, roll the dough out so that it is about ⅛th-¼-inch thick.
- Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets.
- Gather up all the scraps, roll the dough out again and cut a few more circles.
- Lightly beat the egg in a small bowl to blend. Working a few at a time, brush the edge of rounds with egg, then place 1 1/2 tsp. ricotta filling in the center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.
- Sprinkle each hamentaschen with sesame seeds and coarse sea salt.
- Bake for 25 minutes or until golden.
Notes
