Middle Eastern Spinach Pies
Ingredients
Pie Dough
- 1 Packet Active Dry Yeast
- 1 Teaspoon Granulated Sugar
- 1 Cup Lukewarm Water
- 2½ Cups All Purpose Flour
- 3 Tablespoons Olive Oil
- 1 Teaspoon Kosher Salt
Spinach Filling
- 3 Tablespoons Olive Oil
- 6 Ounces Fresh Spinach Finely Chopped (can sub about 4 ounces frozen spinach)
- ½ Medium Yellow Onion Diced
- 1 Cup Fresh Parsley Chopped
- ¼ Cup Fresh Mint Chopped
- 1 Lemon Juiced
- 1 Teaspoon Kosher Salt
- 2 Teaspoons Sumac
- ½ Teaspoon Garlic Powder
Instructions
Making the Dough
- Combine the yeast, sugar, and water into a large bowl and allow to sit for 3-5 minutes until the yeast has bubbled.
- Next, combine the flour, salt, and olive oil in a stand mixer or large mixing bowl. Add in the yeast mixture into the flour and knead until the dough is soft and no longer sticks to the bowl.
- Cover with plastic wrap and allow to rise for 30 minutes to 1 hour or until doubled in size.
The Spinach Filling
- Heat olive oil in a large saucepan over medium heat. Add in the onion and cook for 3-4 minutes until translucent.
- Add in the spinach and herbs and continue cooking for about 10 minutes, allowing the greens to wilt and most of the liquid to evaporate.
- Then, add in the remaining ingredients - lemon juice, salt, garlic powder, and sumac. Cook for another 5 minutes, then remove from heat and allow to cool.
Making the Pies
- Pre-heat the oven to 450-500F
- Once the dough has risen, take a golf-ball size piece of dough and roll out onto a floured surface into a flat disc about the size of the palm of your hand.
- Fill with approximately 2 tablespoons of the cooled spinach filling in the middle of the disc.
- Wet the edges of the dough slightly with water and pinch the edges of the dough together to sear the filling in. We make ours into triangles.
- Continue until you have used all of the filling.
- Bake on a baking sheet at 450-500F for 10 minutes or until the dough is golden brown.