Wednesday, February 24, 2010

Lebanese Spinach Pies

I will be honest with you this is not an easy recipe to make, but well worth the trouble. If you are lucky enough to have a mediterranean grocery store near by you maybe able to by the dough pre-made. As I have said in my previous Lebanese recipe post this is an aquired taste, but one that dances in my mouth.

  • 5 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 1/2 cups water
  • 3/4 cup vegetable oil
  • 12 ounces of frozen spinach
  • 1/2 cup lemon juice
  • 3 large onions, finely chopped
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 2 tablespoons ground sumac
  • 1/4 cup vegetable oil
  • 1 tablespoon thickened pomegranate juice
  • 1/2 cup roasted pumpkin seeds

For the dough

  1. Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
  2. Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
  3. Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
  4. Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
  5. Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
  6. Filling.
  7. Prepare dough Leave aside and cover for an hour to rise. Make sure dough doubles in volume.


  1. Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
  2. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
  3. Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
  4. Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
  5. Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
  6. Place pies on oiled baking sheets. Bake in a hot oven 350 degrees for 30 minutes. (Watch as your over may cook faster or slower)

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