Sambousek (Spinach, Meat, Cheese Fillings)

Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

So many recipes for Sambousek so I posted the dough recipe I liked and worked best for me after trying several and some favorite traditional fillings. You can bake or Fry.

Ingredients Nutrition


  1. In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
  2. Gradually fold the flour into the water while simultaneously rotating the bowl.
  3. Dough will be slightly sticky
  4. Knead the dough until pliable and no longer sticky
  5. Place in fridge for one hour allow dough to set.
  6. Lightly flour your work surface and roll out the dough into a 1/4” thick rectangle.
  7. Using a cookie cutter or even a large glass, cut out circles from the dough.
  8. Do not lift or remove the circles.
  9. Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
  10. Cover with plastic wrap and refrigerate until needed
  11. Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle
  12. Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
  13. Repeat same process with the remaining dough and filling
  14. Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
  15. Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
  16. Remove with a slotted spoon and drain excess oil on paper towels
  17. Baking: Dip each piece in olive oil and put in sheet pan.
  18. Bake in 350 degree oven for 45 minutes till brown.
  19. Serve cold or warm.
Most Helpful

This was fantastic! The first time I made sambousek, and thanks to your clear instructions they turned out great. Made them along with Tahina Dressing & Sauce for an evening meeting of our team, and everything was eaten up faster than I could take photos! I made one regular batch and one converted into gluten free with gluten free all purpose flour, and that went well, too. Little more fragile, but very tasty. Also I didn't fry them but made them in the oven. For the spinach filling I made as suggested but omitted the sumac and added some zaatar instead. Totally yummy!! Made for PAC fall 2009. Thanks for posting this winner!

Mia in Germany September 08, 2009

Lovely little pitas (pies) as we'd call them in Greece. I made small amounts of the various fillings and used refrigerated dough from the supermarket. That way, they were quick to make. Shallow-fried in olive oil. My personal favouritie was the meat-stuffed pastry as I found the meat stuffing very fragrant with the spices. Great snack. Thanks.

evelyn/athens June 16, 2010

Thanks for the recipe. I baked these with olive oil but they turned out to be a bit hard.

royal.sweetie January 12, 2010