Soft Spinach Pies

Spinach pies are among the tastiest pastries, and it is impossible to find the same homemade flavor in bakeries! Let’s learn how to make the most delicious pies with a cooked filling. The dough can also be used for other fillings.

Progress: 10%Step 1 of 10

2 servingsBack to recipePastries and baking

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/21 checked ingredients.

Dough

1 kilo flour2 tablespoons sugar2 tablespoons yeast2 tablespoons vinegarA pinch of salt1/2 cup oil3 tablespoons powdered milk2 tablespoons yogurt2 cups lukewarm water, or as needed for the flour

Filling

2 kilos spinach3 large onions1 tablespoon sweet pepper paste2 tablespoons sumac1/2 teaspoon mixed spice1/2 teaspoon ground cuminSaltVegetable oilOlive oil

Filling

Clean the spinach, wash it well, and drain it. Then chop it and place it in a pot on its own, stirring to get rid of any excess water and letting it wilt.Drain and squeeze it, then set it aside briefly.Finely chop the onions and sauté them in a little vegetable oil over the heat until softened. Then add the spinach to the pan along with the pepper paste, spices, and salt, mix well, and turn off the heat.

Step 1

Mix all the dry ingredients, then add the vinegar and oil and rub together. Start adding the water and knead until you get a soft dough. Then wrap it with food-grade plastic wrap and cover it with a cloth.

Cooking notes

Easy Manakish Dough
Turkish Simit
Tortilla Bread