Bar-B-Que Jackfruit Spinach Pies

Bar-B-Que Jackfruit Spinach Pies
Contributor
bbq jackfruit

Kelly Peloza

Upton’s Naturals is the first company to make pre-seasoned, heat-and-serve, natural jackfruit nationally available to the U.S. market. Using only simple, recognizable ingredients, Upton’s Naturals’ jackfruit offers a good source of fiber, is completely free of cholesterol, gluten, soy, oil, GMOs, and artificial flavors, and 100 percent vegan.

30
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6  Cups  flour
  • 1/3  Cup  olive oil
  • 1/2  Teaspoon  salt
  • package active dry yeast
  • 2  Teaspoons  sugar
  • 1 1/2  Cup  warm water
  • small onion, diced
  • 2  Tablespoons  olive oil
  • bunches spinach
  • 5.3  Ounces  jackfruit, such as Upton's Naturals Bar-B-Que Jackfruit
  • 1  Tablespoon  sumac
  • 1/2  Teaspoon  salt
  • Fresh pepper, to taste
  • Juice of 1 lemon
  • Olive oil, for brushing

Directions

Place the flour and salt in a stand mixer or large mixing bowl. Gradually drizzle in the olive oil and rub into the flour using your hands or a wooden spoon.

Add the yeast and sugar to 1 cup of the warm water until bubbles form. Pour the water into the dough, mixing after each addition. Add the remaining 1/2 cup water if needed. Knead the dough on a floured surface or in a stand mixer for 8-9 minutes. Place in a clean bowl, cover with a towel or plastic wrap, and let rise for 1 hour. Punch down dough and let rise for 20 more minutes.

In the meantime, cook 1/2 the diced onions in 1 tablespoon olive oil in a saucepan over medium heat. Add the spinach and let wilt. Let cool, then drain the excess water from the spinach. Add the remaining raw onion, 1 tablespoon olive oil, Bar-B-Que Jackfruit, sumac, salt, pepper, and lemon juice.

Preheat oven to 450 degrees F. Line 2-3 baking sheets with parchment paper. Fill a small bowl with water and place next to your workspace.

Take golf ball-sized pieces of dough and roll each piece of dough into 1/8-1/4 inch thin circles on a flour surface. Add 1-2 tablespoons of the spinach and Bar-B-Que Jackfruit mixture in the center. To fold into triangles, fold one side halfway over the spinach mixture. Dip your finger in the water and moisten around the edge of the remaining circle. Fold the second edge (of three), overlapping the first fold to make a corner. Fold the remaining edge to make the triangle. Press to seal. Brush each spinach pie with olive oil and place on prepared baking sheet.

Bake 12-14 minutes, or until golden. Let cool before serving

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
3g
13%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin A, RAE
13µg
2%
Calcium, Ca
27mg
3%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Phosphorus, P
59mg
8%
Selenium, Se
4µg
7%
Sodium, Na
223mg
15%
Water
30g
1%

Jackfruit Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Jackfruit Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.