Description
Delicious spinach and onion-filled pies that are baked to golden perfection.
Ingredients
Scale
- ¾ cup warm water (120°F-130°F (49°C-55°C))
- 1 ½ teaspoons instant yeast
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ¼ cup extra-virgin olive oil (plus 1 tablespoon for oiling the bowl)
- 1 pound fresh spinach leaves
- 1 medium yellow onion (finely chopped)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons sumac
- ¼ cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 egg (beaten (for egg wash))
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm water and instant yeast. Add the flour, salt, sugar, and ¼ cup olive oil.
- Knead the dough by hand for 10-12 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 8-10 minutes.
- Lightly oil a clean bowl with the remaining 1 tablespoon of olive oil. Place the dough inside and turn once to coat. Cover the bowl with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour or until doubled in size.
- Wash and roughly chop the spinach leaves. Place in a colander, sprinkle with salt, toss, and let sit for 5 minutes before squeezing out all excess moisture.
- Finely chop the onion. Sprinkle with ground black pepper and rub gently with your fingers, then discard any liquid that releases.
- Add the onion to the spinach. Stir in the sumac, lemon juice, and olive oil until evenly combined. Leave in a colander in case more liquid is released.
- Preheat the oven to 430°F (220°C) and line two half-size baking sheets with parchment paper. Position an oven rack in the center.
- Punch down the dough. Divide it into 24 equal pieces, about 25 grams each, and roll each into a smooth ball.
- On a lightly floured surface, roll each dough ball into a 3½-inch (9 cm) circle. Flip the dough so the sticky side faces up.
- Place about 1½ tablespoons (20 g) of filling in the center of each circle. Avoid overfilling.
- Bring three sides of the dough up to the center. Pinch firmly to form a sealed triangle. Wet your fingers slightly if needed to help seal the edges. Make sure the seams are completely sealed.
- Arrange the pies on the prepared baking sheets. Leave a bit of space between them.
- Brush the tops with beaten egg using a pastry brush. Bake for 10-12 minutes, rotating the pans halfway through, until golden brown.
- Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Notes
- Ensure the filling is not too wet to avoid soggy pies.
- Experiment with different herbs or spices for flavor variations.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg