These sabzi tarts bring together herby Kuku Sabzi with savory hamataschen coining these pastry treats, sabzitashen. While hamantaschen traditionally have a sweet filling, these savory hamantaschen make the perfect snack or appetizer, and are easy to fall in love with! You can also cut them into rectangles or squares, if that is your preference.
These savory tarts take about an hour to make, and I'm using pre-made puff pastry to save time and produce consistent results. The unique filling is inspired by the classic Persian Kuku Sabzi flavors: spinach, cilantro, and parsley spiced with cumin and turmeric.
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🌟Why you'll love this recipe
▲ Hamantaschen: Traditional Purim pastries
Hamantaschen are triangular cookie pastries. They are usually sweet, with a vanilla dough folded over a filling. These sweet treats hold significance as a traditional Jewish dessert specifically prepared for Purim. While the classic version has a jam or poppyseed filling, you can experiment with various sweet and savory fillings. Be sure to check out this hamantaschen recipe featuring three sweet fillings and a more inventive pizzatashen!
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make This Recipe
Pro Dough Tip
Don't overwork the dough or you will lose the lamination, which are the layers of dough that help it puff up and stay light and fluffy. To do this, keep the dough as cold as possible while you're working with it.
🥗 What to Eat With Sabzi Tarts
Savory hamantaschen like these would be great served alongside pizzatashen and bowls of kreplach. I'd also follow up with a sweet hamantaschen dessert, like the Nutella ones in this hamantaschen recipe.
More Satisfying Purim Recipes
Make your Purim feast extra mouthwatering with these classic Jewish recipes.
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Sabzi Tarts (Sabzitaschen)
Equipment
Ingredients
Sabzi
- ½ lb. spinach 1 bunch, finely chopped
- ½ bunch cilantro finely chopped
- ½ bunch parsley finely chopped
- 2-3 scallions thinly sliced
- 2 tablespoon olive oil
- Salt and pepper to taste, keep in mind feta can be salty
Filling
- ⅛ teaspoon ground cumin
- ⅛ teaspoon ground turmeric
- 1 eggs beaten
- 4 oz. Feta any kind
Pastry
- 17.3 oz. puff pastry one package, thawed for 30 minutes and refrigerated
- 1 egg for egg wash
- 1 teaspoon water or milk, for egg wash
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.
- Lay the two puff pastry sheets on top of each other on a lightly floured work surface. Roll out to a 12x12 inch rectangle. Cut into 3 4x12 inch strips. Cut each strip into 4 equilateral triangles. You will have two extra pieces on each strip. See photos.
- Score a ½-inch border all the way around each triangle being careful not to cut all the way through the pastry dough. Poke the middles of each triangle with a fork. Refrigerate for 15-20 minutes.
- Bake 12-15 minutes until light golden brown and puffed up. Remove from the oven and gently push down the puff pastry in the center with the back of a spoon. Set aside and keep the oven on.
- In the meantime, wash, dry, and chop all your vegetables. If you have a salad spinner, use it.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the scallions, and cook until they just begin to brown. Then, add the spinach and all the herbs, and stir until mostly wilted for 3-5 minutes. Season generously with salt.
- Then cover and steam until completely wilted, another 2-3 minutes. Turn off the heat, remove the lid, and set it aside until cool enough to handle with your hands.
- Squeeze the cooked greens to remove as much liquid as possible, discarding the liquid.
- Add the squeezed greens, cumin, turmeric, feta, and egg to a bowl. Mix well with a fork. Season with salt and pepper. You can taste test by frying a mini-pancake and adjusting for salt.
- Transfer the filling to the center of each of the mini-tarts. Use about 2 tablespoons of filling per tart.
- Whisk together the remaining egg and 1 teaspoon of water for the egg wash. Brush the egg wash all over crust on the sides and top.
- Bake 10-14 minutes until golden brown.
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