Lebanese Spinach Pies
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Resting Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
15 servings
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Calories
158 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Lebanese Spinach Pies
Description
Making Lebanese Spinach Pies starts with preparing a soft, lightly oily yeast dough that is kneaded until smooth and allowed to rise twice for fluffiness. The spinach filling combines thawed and drained spinach with chopped parsley, diced onion, olive oil, lemon juice, sumac, and salt to deliver a fresh, tart, and savory profile.
The dough is divided into small balls which are filled with the spinach mixture and then shaped before baking. The baking process yields flaky, golden pies that encase the zesty spinach filling. These pies work well for meals or snacks, especially as portable finger foods or part of a mezze spread.
Leftover pies store well refrigerated for up to a week and freeze effectively both before and after baking, allowing flexibility for preparing ahead. The filling may be prepared days in advance to enhance flavor melding, and substitutions for spinach, parsley, lemon juice, or sumac are possible depending on availability and preferences.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 ¼ cups water warm
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast 1 packet
- 2 teaspoons salt
- ¼ cup olive oil
Spinach Filling
- 16 ounces spinach thawed/drained, frozen
- ¼ cup parsley chopped
- 1 onion diced, medium
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon sumac
- 1 teaspoon salt
Instructions
Make the Dough
- Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky, about 5 minutes.
- Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers. The dough will be oily.
- Transfer the dough to a lightly greased and allow it to proof until doubled, about 90 minutes.
- Remove the dough and divide into 30 pieces and reshape into round balls. Let sit in an oiled tray covered until doubled, about 30 minutes.
Make the stuffing
- In a large bowl, place the thawed spinach, parsley, onions, olive oil, lemon juice, sumac and and salt. Stir to combine until very well mixed. Set aside in the fridge until ready to use.
Assemble & Bake
- Preheat the oven to 425ºF and line two baking sheets with parchment paper.
- Divide the dough into the two trays with 15 balls each separated into 3 rows of 5. Use your hands to press down on the dough to flatten them while keeping a circular shape.
- Place 2 tablespoons of the mixture inside each circle.
- Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.
- Bake for 15-20 minutes until the tops are golden brown.
- Serve warm on their own or with plain whole milk yogurt as a dip.
Notes
- Store leftover pies in an airtight container; they keep up to 5-7 days refrigerated.
- Prepare spinach filling up to 5 days in advance to allow flavors to meld.
- Freeze unbaked pies on a tray before transferring to airtight containers; freeze baked pies after cooling. Both keep up to 3 months.
- Substitute fresh cooked spinach for frozen by wilting then cooling before mixing.
- Parsley can be swapped with cilantro, lemon juice with citric acid, and sumac with lemon pepper seasoning if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 485mg | 20% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2744IU | 55% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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