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I've been experimenting with spinach pie recipes over the years, and have tried many restauraunts' and delis' but am utterly picky about it. The spinach pie is either really awesome or really gross, no in-between! Then I decided to combine it with piyaz: two great taste that taste great together! While I've grown onto phyllo, I've come to love my local places' spinach pies that are either made with yufka or a softer outer shell rather than flaky, crunchy phyllo. I didn't exactly get the same result with puff pastry, but it worked well enough to feed me for a whole week and give me enough spinach pie to freeze, at least 8 medium pieces or 6 nice big ones! I love this with Turkish Red Lentil Soup, it makes a perfect meal with some crusty bread and fresh greens with hummus! (Or a great one-dish meal on its own.)
Units: US | Metric
Serving Size: 1 (220 g)
Servings Per Recipe: 8