Okay you guys!! Here it is! While I was home last week, I made spinach pies with my aunt. Let me be clear: I endured MANY a comment about my rapidly waning fertility to get you guys this recipe, so somebody try it and tell me what you think, okay??
1 package of rapid rising yeast (we like Fleishmans)
1 Tablespoon sugar
6 cups of flour
2 teaspoons salt
2 cups lukewarm water
1/3 cup milk
SPINACH FILLING INGREDIENTS:
1 10oz bag of spinach, chopped
1 small tomato
2 small onions
1 teaspoon allspice
1/2 cup sumac
1/2 cup vegetable oil
- Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5-10 minutes.
- Place flour and salt in large bowl, making a depression in the center.
- Combine milk, remaining water, and dissolved yeast; pour into the depression
- Begin mixing flour with liquid, making sure all batter on sides of the bowl is worked into dough
- Knead until smooth dough results
- Cover with a towel and let rise in warm place until it doubles in size (roughly 2-4 hours)
- Chop entire bag of spinach and place in a large mixing bowl
- Sprinkle salt on the spinach (roughly 1 tablespoon) to draw out the water (remember – water in pies = soggy dough)
- Chop two small onions, coat in allspice, and set aside
- Remove seeds and water from the tomato – chop, and combine with the onions
- Wring the spinach dry with your hands, squeezing out as much as the water as you can
- Combine spinach, onions, and tomatos
- Add in sumac and vegetable oil and additional salt to taste
PRO TIP: The spinach mixture should taste extra lemony – that’s the sumac. The bread will counteract this – that’s why you want the spinach to be extra flavorful.
- Roll out the dough so it is just three or four millimeters thick – it shouldn’t rip when you lift it, but it shouldn’t be too thick either.
- We use a deli container (or a large cookie cutter) to cut the dough into circles
- Stuff with a 1-1.5 tablespoons of spinach
- Pinch closed into triangle shapes
- Grease baking sheet
- Bake for 15-20 minutes on 350 degrees
- Broil to crisp the top for an additional 3-5 minutes – watch the dough closely!!
Serve warm! As we say in Arabic, sahtein!