Ingredients

Filling:
1 pound peeled baking potatoes, like russets or waxy potatoes, like Yukon Golds
1/4 cup vegetable oil
1 large Spanish onion, minced (2 cups)
1/2 cup spinach, cooked, drained, and coarsely chopped

Oil Pastry (Ail Teig):
3/4 cup vegetable oil
3/4 cup water
2 1/2 cups all-purpose flour
1/4 teaspoon ground cumin

1/4 teaspoon turmeric
1/2 teaspoon salt

1/4 pound smoked salmon, shredded
1/4 bunch flat leaf parsley, washed

Directions

Make the filling: Place
the potatoes in a pot of water and boil until fork-tender (20 minutes). Drain. Meanwhile,
saute the onions in the oil until softened. Mash the potatoes and stir in the onion
mixture and spinach.

Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin,
turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a
soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30
minutes.

Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by
10-inches). Lay filling down center in a squared off log. Place the salmon in a layer on

top of the filling. Trim dough and roll up. Refrigerate for 20 minutes.

Preheat the oven to 375 degrees F.

Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet
lined with parchment paper. Bake for 30 minutes, until golden. Garnish platter with
flat-leaf parsley.