Spinach Pie

by on August 28, 2012
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This is a traditional recipe from Palestine


Active Time: 30 Minutes
Total Time: 2 Hours
Yield: Makes ten 5-inch pies

The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn’t flavored with feta, as it is in the more common Greek spinach pies. Instead, it’s spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do.

1 cup plus 2 tablespoons all-purpose flour plus more for dusting
1/2 cup whole wheat flour
1/2 teaspoon active dry yeast
2/3 cup lukewarm water
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 medium onion diced
1 tablespoon ground sumac – see Note
2 teaspoons fresh lemon juice
Freshly ground pepper
2 10 ounce packages frozen spinach thawed and squeezed dry
1 large egg beaten (Substitute 1 TBL Flax if you want to make this VEGAN)

Tip: Sumac is a fruity, tangy spice made from dried, ground berries. One serving 163 cal, 16 gm carb, 9 gm fat, 1.4 gm sat fat, 4 gm protein, 3 gm fiber.


  1. In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil.
  2. Mix at medium speed until a soft, supple dough forms, about 10 minutes.
  3. Using oiled hands, transfer the dough to an oiled bowl.
  4. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
  5. MEANWHILE, in a large skillet, heat the remaining 3 tablespoons of olive oil.
  6. Add the diced onion and cook over moderate heat until softened, about 7 minutes.
  7. Add the sumac and lemon juice and season with salt and pepper.
  8. Stir in the spinach and let cool completely.
  9. PREPARE AND ASSEMBLE – Preheat the oven to 450° and line 2 baking sheets with parchment paper.
  10. Divide the dough into 10 pieces.
  11. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
  12. On a lightly floured surface, roll each ball of dough to a 5-inch round.
  13. Spread the spinach filling over half of each round, leaving a 1/2-inch border.
  14. Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
  15. BAKE – Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg.
  16. Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking.
  17. Transfer the spinach pies to a platter and serve warm or at room temperature.

Originally printed by Food and Wine Magazine

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