Spinach and cheese pies... two fillings with one dough

Spinach filling:

2 kg spinach

Green or regular onion

Tomato

Sumac

Seven-spice mix

Salt

Olive oil

2 lemons

Pomegranate seeds, 1/2 cup

Feta and Mozzarella Cheese Filling:

1 cup crumbled feta cheese

1 cup finely grated mozzarella

1/2 cup chopped sun-dried tomatoes

1 bell pepper, finely chopped (any color)

1/2 cup chopped fresh or dried mint

1/2 cup finely chopped parsley

A drizzle of olive oil

Chop the spinach coarsely and wash it several times to remove all sand and dirt.
Drain it well and squeeze out the excess water.
Finely chop the tomato and the onion.
Add the onion and tomato to the spinach along with salt, lemon juice, spices, sumac, olive oil and pomegranate seeds, and mix well.
Cover and refrigerate the filling for a while to rest.
Prepare the basic pastry dough.... click the link.
When you're ready to make the pies, place the filling in a sieve to drain any remaining liquid, then use it.
Roll out a dough disc on a clean surface and cut it into circles of the desired size.
Place a little spinach filling in each circle and fold/close as you like.
Bake the pies for 10 to 20 minutes until cooked and browned — depending on your oven.

These two spinach and cheese pie recipes were contributed by a friend and cook on our site

Click her name to visit her page

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Spinach and Cheese Pies

Prep checklist