Palestinian Spinach Pies Recipes

Steps:

• Wash spinach, chop, and sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess water.
• Mix with all the ingredients and set aside.
• Using the basic dough recipe that I have posted, take the 2 1/2" balls of dough and roll out to 4" circles (more like squares with rounded edges).
• Put a heaping tablespoon of spinach filling on each circle.
• Fold up from the bottom to the middle, and bring in sides to center to form triangle. (If you put one corner in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle).
• Press down seams firmly and pinch ends together.
• Grease pan and place pies on the pan (seams down) and brush the tops with olive oil.
• Bake in a preheated 400°F oven until pies are golden brown. (I have a older gas stove, and had to turn my oven to about 325°F in order for the top and bottom to cook evenly, so adjust the temperature according to your oven).

Steps:

• In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil.
• Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
• Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
• Add the diced onion and cook over moderate heat until softened, about 7 minutes.
• Add the sumac and lemon juice and season with salt and pepper.
• Stir in the spinach and let cool completely.
• Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces.
• Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
• On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border.
• Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
• Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg.
• Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back HALFWAY through baking.
• Transfer the spinach pies to a platter and serve warm or at room temperature.
• MAKE AHEAD: The cooled spinach pies can be tightly wrapped in foil and refrigerated overnight. Reheat the pies in the foil in a 325° oven.
• NOTES: Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets and online from penzeys.com.