Spinach and Sorrel Pie with Mozzarella

Ingredients

• 250 g, or 1/4 kilo, spinach
• A few stems of sorrel
• or
• 1/4 cup lemon juice (if sorrel is unavailable)
• 1 medium onion
• 1 teaspoon salt
• 1 teaspoon fine cumin
• 1 teaspoon hot pepper paste
• A pinch of ground red chili pepper
• 1 tablespoon sumac
• 1 tablespoon pomegranate molasses
• 1/4 cup olive oil
• 100 g mozzarella cheese
• Pre-prepared dough used for making lahm bi ajin ... here is the link to the method from Amir lahm bi ajin

Method

1. Wash the vegetables well and drain them.
2. Finely or medium chop the spinach and sorrel, and dice the onion into small cubes.
3. Mix all the ingredients together well.
4. Then place the mixture in a colander and let it drain for an hour before spreading it over the dough.
5. Roll out the prepared dough to fit the pan... then spread it in a pan greased with a little oil, making sure to cover the edges of the pan with dough as well.
6. Using a fork, prick the dough all over the surface without reaching the bottom of the pan, so it does not puff up too much while baking.
7. Spread the mozzarella over the dough, then distribute the spinach and sorrel mixture over the cheese.
8. Spread a little more cheese over the filling as well.
9. Roll out another piece of dough and cut it into strips about the length of the pan and 2 cm wide.
10. Arrange the strips over the filling lengthwise and crosswise as shown in the picture, leaving about 2 cm between each strip.
11. Brush the top of the dough with a little olive oil.
12. Bake the tray in a preheated oven at 200°C... leave it for about 15 minutes or until cooked through.
    Timers: 15 min
13. Brown the spinach and sorrel pie with mozzarella from the top as well.
14. Serve hot or cold.