Palestinian Spinach Pies

Time

Prep 30 min · Cook 120 min · 150 min total

Difficulty

hard

1. 1

   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.

2. 2

   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.

3. 3

   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.

   7 min
4. 4

   Add the sumac and lemon juice and season with salt and pepper. Stir in the spinach and let cool completely.

5. 5

   Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces.

6. 6

   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.

   10 min
7. 7

   Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.

8. 8

   Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg.

9. 9

   Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back HALFWAY through baking.

   18 min
10. 10

    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.

11. 11

    NOTES: Sumac is a fruity, tangy spice made from dried, ground berries.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.