Palestinian Spinach Pies

Recipe by WiGal
READY IN: 2hrs 30mins




  • 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