Medium

Spinach, pumpkin and pine nut panadons

Name: Spinach, pumpkin and pine nut panadons
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 6 servings
Cuisine: Spanish, Traditional
Ingredients: 225 ml Water; 80 ml Extra virgin olive oil (50 ml for dough, 20 ml for fillings and 10 ml for brushing); 500 g Plain flour (400 g for dough and up to 100 g for rolling); 7 g Salt (5 g for dough and 2 g for filling); 300 g Spinach (washed and thoroughly dried); 350 g Pumpkin (very thinly sliced); 50 g Raisins; 40 g Pine nuts; 20 g Sugar (for the pumpkin-filled pieces)

Total time1 h 10 min Preparation and possible waiting 50 min · Cooking 20 min

Preparation and possible waiting: 50 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Pine nuts.

Rating Not yet rated

Thin traditional Lleida turnovers with three vegetable fillings: spinach, pumpkin, or a combination with raisins and pine nuts.

Jump to steps

50 minpreparation and possible waiting

20 mincooking

6servings

3.120 kcalwhole recipe

520 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 50 min · Cooking 20 min

Preparation and possible waiting: 50 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Appetiser 1 to 2 hours Spanish

Allergens

View full classification 21 tags

Diet

Vegan

Dietary requirements

Lactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

AppetiserStarter

Meal

AppetiserLunch

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

SpanishTraditional

Season

AutumnWinter

Occasion

For sharing

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Lunch

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Water 225 ml
Extra virgin olive oil 50 ml for dough, 20 ml for fillings and 10 ml for brushing 80 ml
Plain flour 400 g for dough and up to 100 g for rolling 500 g
Salt 5 g for dough and 2 g for filling 7 g
Spinach washed and thoroughly dried 300 g
Pumpkin very thinly sliced 350 g
Raisins 50 g
Pine nuts 40 g
Sugar for the pumpkin-filled pieces 20 g

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Let’s get cooking

Method

Mix the water with 50 ml olive oil and 5 g salt. Gradually add 400 g flour and knead for 5 minutes.
Divide into six balls, cover and rest for 20 minutes.
Slice the pumpkin to 1-2 mm and dry the spinach thoroughly. Reserve 10 ml oil for brushing. Set aside 150 g spinach for two panadons, 175 g pumpkin for another two, and the remaining spinach and pumpkin for two mixed ones.
Dust the worktop with some of the remaining flour and roll the six balls to 3 mm, using more of the reserved flour only if needed to prevent sticking. Add the prepared fillings.
Divide the raisins and pine nuts among the four pieces containing spinach, and the 20 g sugar among the four containing pumpkin. Divide the remaining 2 g salt and the 20 ml filling oil among all six pieces.
Fold the dough over each filling, seal the ends securely and place all six pieces on lined trays.
Preheat the oven to 220°C.
Brush all six pieces with the reserved 10 ml oil. Bake for 15-20 minutes until the pastry is golden and the pumpkin tender. If using two trays, swap their positions halfway through.