Sambousek (Spinach, Meat, Cheese Fillings)

READY IN: 1hr 45mins
SERVES: 12-24
YIELD: 20-30 pies




  • 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.
  • Gradually fold the flour into the water while simultaneously rotating the bowl.
  • Dough will be slightly sticky
  • Knead the dough until pliable and no longer sticky
  • Place in fridge for one hour allow dough to set.
  • Lightly flour your work surface and roll out the dough into a 1/4” thick rectangle.
  • Using a cookie cutter or even a large glass, cut out circles from the dough.
  • Do not lift or remove the circles.
  • Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
  • Cover with plastic wrap and refrigerate until needed
  • 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
  • Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
  • Repeat same process with the remaining dough and filling
  • Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
  • Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
  • Remove with a slotted spoon and drain excess oil on paper towels
  • Baking: Dip each piece in olive oil and put in sheet pan.
  • Bake in 350 degree oven for 45 minutes till brown.
  • Serve cold or warm.