Spinach pies are a great snack or lunch idea…my kids love them, especially when I add cheese to them! You can find them at all the Lebanese bakeries in town, but I still like to make them myself at times. The dough is soft and the spinach is tasty, it may not compare to the bakery but I dare say it comes pretty close!
- 2 tsp yeast
- 2 cups lukewarm water
- 1/2 cup oil
- 1 tsp salt
- 1 tsp sugar
- 4 and 1/2 cups unbleached flour*
In a large bowl, add water, yeast, and sugar, wait until it gets foamy, add oil then add in the flour and salt work it in. Start to knead till forms into dough. Drizzle some oil to prevent stickiness, form into a ball. Let rise cover for 1 and 1/2 hours till doubled in size. Punch out air when ready to use.
I usually use my mixer using the dough hook, makes dough perfectly every time!
For spinach filling:
- 3 bags of spinach washed and drained
- 2 onions chopped
- salt to season
- 1 tsp sumac
- 1 tsp 7 spice
- juice of 1 lemon
- 3-6 tbsp olive oil
With your hands tear the dough in little balls, then roll out individually onto greased pan or on a floured surface. Take spinach (you may need to drain the excess liquid with your hands before adding to dough) and top each circle with a good amount of spinach.
Add around a hand full of the spinach to the dough, then fold up to form a triangle. Brush with egg yolk. Bake at 450 till baked takes approx 20-25 minutes, near end switch to low broil, and broil till top gets a nice golden colour takes about a minute or two if desired.
Cover for a few minutes, this allows the bread to soften.
*For the 1/2 amount of flour I like to use whole wheat, it makes the dough really soft.