Middle Eastern Spinach Pies

This traditional Middle Eastern spinach pie recipe transforms simple ingredients into a comforting, flavor-packed meal that brings warmth to any table. The tender dough envelops a vibrant spinach filling, creating the perfect hand-held pastry that's equally delicious as an appetizer or main course.

I first learned to make these spinach pies from my Lebanese neighbor who would bring them to every neighborhood gathering. After years of enjoying them at her table, she finally shared her family recipe, and I've been making them regularly ever since.

Ingredients

• All purpose flour: Creates the perfect tender yet sturdy base for these hand pies
• Warm water: Activates the yeast and brings the dough together
• Granulated sugar: Feeds the yeast for proper rising
• Instant yeast: Provides reliable leavening for a light texture
• Salt: Enhances flavor and strengthens the dough structure
• Olive oil: Creates a rich dough with Mediterranean character
• Frozen spinach: Forms the hearty base, look for packages without added ingredients
• Fresh parsley: Brightens the filling with herbal notes
• Medium onion: Adds savory depth, choose sweet varieties for milder flavor
• Olive oil: Binds the filling and adds richness
• Lemon juice: Provides essential acidity that balances the earthy spinach
• Sumac: Gives authentic tangy flavor unique to Middle Eastern cuisine
• Salt: Enhances all the flavors and brings everything together

Step-by-Step Instructions

Prepare the Dough:

Combine warm water, sugar and yeast in a bowl and let it activate for about 5 minutes until foamy. Add the flour and salt, mixing thoroughly until well incorporated. The mixture will look shaggy at first but will come together. Transfer to a floured surface and knead for 5 minutes until the dough becomes sticky and develops some elasticity.

Add Olive Oil and Knead:

Pour the olive oil over the dough and continue kneading for another 5 to 7 minutes. This step is crucial for developing the perfect texture. The dough will initially seem too oily, but as you work it, it will transform into a soft, smooth consistency that feels slightly tacky but doesn't stick to your fingers. The oil creates a rich flavor and tender texture in the final product.

First Proofing:

Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Allow it to rise in a warm, draft free location until doubled in size, approximately 90 minutes. The dough should look puffy and feel soft when gently pressed with a finger.

Portion and Second Rise:

Gently deflate the risen dough and divide it into 30 equal pieces. Roll each piece into a smooth ball and arrange them in oiled baking trays with space between each ball. Cover again and let them rise for an additional 30 minutes until noticeably puffed up. This second rise ensures a light, airy texture in the finished pies.

Prepare the Filling:

While the dough rises, thoroughly drain the thawed spinach by pressing it in a fine mesh strainer to remove excess moisture. This prevents soggy pies. Combine the spinach with chopped parsley, diced onions, olive oil, lemon juice, sumac, and salt in a large bowl. Mix until everything is evenly distributed and the flavors meld together. Refrigerate until needed to maintain freshness and allow flavors to develop.

Shape and Fill:

Preheat your oven to 425°F and line two baking sheets with parchment paper. Working with one dough ball at a time, use your fingers to flatten it into a 4 inch circle while maintaining an even thickness. Place 2 tablespoons of the spinach mixture in the center of each flattened dough circle, leaving about half an inch of border around the edges.

Seal the Pies:

Fold the dough using the triangular method. Pick up two opposite edges of the circle and pinch them together above the filling. Then bring the third side up to meet at the same point, pinching firmly to seal all three corners together. Ensure there are no openings where filling can escape during baking. This traditional triangle shape is both functional and visually appealing.

Bake to Golden Perfection:

Place the shaped pies on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 15 to 20 minutes, rotating the pans halfway through, until the tops are golden brown and the dough is fully cooked. The bottoms should be crisp and lightly browned as well.

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The sumac in this recipe is truly what sets these spinach pies apart from similar pastries. This deep red spice has a tangy, lemony flavor that cannot be replicated with any substitute. I keep a jar of it in my pantry specifically for these pies, and the vibrant color it adds to the filling makes these even more special when you take that first bite.

Make Ahead Options

These spinach pies excel as a make ahead option. You can prepare the dough and filling separately up to two days in advance, storing them in the refrigerator. Alternatively, shape the pies completely and freeze them unbaked on a baking sheet until solid, then transfer to freezer bags. When ready to enjoy, bake them straight from frozen, adding about 5 minutes to the baking time. This makes them perfect for unexpected guests or busy weeknights when you need something substantial but don't have time to cook from scratch.

Variations to Try

The basic dough recipe serves as an excellent canvas for different fillings beyond spinach. Try substituting the spinach with sautéed swiss chard or kale mixed with feta cheese for a different flavor profile. For a non vegetarian option, adding cooked ground lamb seasoned with allspice and cinnamon creates a delicious meat pie variation called sfeeha. Another popular alternative uses za'atar and olive oil for a simpler but equally delicious filling. Each variation maintains the same folding technique and baking instructions.

Serving Suggestions

Traditionally, these spinach pies are served slightly warm with a side of whole milk yogurt for dipping. The coolness of the yogurt complements the warm pies perfectly. For a complete meal, pair them with a simple cucumber and tomato salad dressed with olive oil and lemon juice. They also make excellent additions to a mezze platter alongside hummus, baba ganoush, and tabbouleh. When serving as an appetizer, consider cutting them in half to make them easier for guests to enjoy while mingling.

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These spinach pies are the perfect blend of tradition, flavor, and practicality. They will quickly become a family favorite!

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Allow it to come to room temperature for about 30 minutes before dividing and shaping. You can also freeze the dough for up to 3 months - just thaw completely before using.

→ What is sumac and can I substitute it?

Sumac is a Middle Eastern spice with a tangy, lemony flavor. If unavailable, substitute with an additional tablespoon of lemon juice plus 1 teaspoon of lemon zest, or use a combination of paprika and lemon zest for both color and flavor.

→ Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach. Use about 1.5-2 pounds of fresh spinach, blanch it briefly in boiling water, then shock in ice water. Squeeze out all excess moisture thoroughly before chopping and mixing with the other filling ingredients.

→ How do I store leftover spinach pies?

Store cooled spinach pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. They can also be frozen for up to 3 months - wrap individually in plastic wrap, then foil.

→ Can I add cheese to the filling?

Absolutely! For a delicious variation, add 1/2 cup of crumbled feta cheese to the spinach mixture. The saltiness of the feta complements the lemony, earthy flavors of the traditional filling. Alternatively, you could use a mild white cheese like akawi or halloumi.

→ What's the best way to serve these spinach pies?

Serve these pies warm as an appetizer, snack or light meal. They pair perfectly with plain yogurt for dipping, a fresh Mediterranean salad, or as part of a larger mezze spread. For extra flavor, drizzle with olive oil and sprinkle with additional sumac before serving.