Pastries and baking
ChefAlisar Rajab
How to Make Homemade Spinach Pies?
Homemade spinach pies with a soft, pillowy interior and a crispy exterior. They can also be frozen and reheated later.
These homemade spinach pies have a wonderfully soft, pillowy dough and a delicious flavor — enjoy!
Ingredients
Start here, then move straight into the method.
- Dough
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup warm milk
- 1/4 cup warm water
- Filling
- Chopped spinach
- Chopped onion
- Grated carrot (optional)
- Oil
- Sumac
- Lemon juice
- Dough
- For more savory pastries, see: savory cake
- To make Elyasar’s honeycomb (khaliyat al-nahl) as well, see: easy honeycomb
Method
Follow the cooking sequence without leaving the page.
- After washing the spinach thoroughly several times to ensure it is completely clean, chop it and sprinkle with salt to draw out and remove excess water until well drained.
- Once drained, add the chopped onion and the remaining filling ingredients (do not add extra salt) and mix well.
- Roll the dough out to a slightly thin thickness and cut into medium-sized circles.
- Place a portion of the filling in each dough circle and fold the pieces into triangular shapes to seal.
- Lightly grease a baking tray with oil and arrange the pies on it.
- Bake in a preheated oven at medium temperature until cooked through and golden.
- Serve the spinach pies with yogurt or ayran.
- Mix the dry ingredients, then add the liquids gradually and knead for 10 minutes (not less).Timers: 10 min
- Let the dough rise in a warm place for at least 1 hour.Timers: 60 min
Recipe tags
Pastries and bakingInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- savory cake
- easy honeycomb
