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Palestinian Spinach Pies: A Taste of Home

The scent of warm dough and earthy spinach always transports me back to my grandmother’s kitchen. I remember standing on a rickety stool, watching her nimble fingers pinch the edges of these savory pies, sealing in the flavorful filling. Each bite was an explosion of tangy sumac, bright lemon, and the comforting simplicity of spinach, a taste that felt both familiar and exotic. These aren’t just spinach pies; they’re a piece of my heritage, a reminder of family, and a culinary hug from the past.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 2 hours 3 minutes (includes rising time)
Servings: 10
Yield: 10 pies
Dietary Type: Vegetarian

Ingredients

For the Dough:

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
½ cup whole wheat flour
½ teaspoon active dry yeast
⅔ cup water, lukewarm
½ teaspoon salt
¼ cup extra virgin olive oil, divided (3 tablespoons will be for the dough itself)

For the Filling:

2 tablespoons extra virgin olive oil
1 medium onion, diced
1 tablespoon ground sumac (see Note)
2 teaspoons fresh lemon juice
Fresh ground pepper
20 ounces frozen chopped spinach, thawed and SQUEEZED dry
1 large egg, beaten

Note: Sumac is a critical ingredient, lending a unique tartness. If you can’t find it locally, check Middle Eastern markets or online retailers.

Equipment Needed

Standing electric mixer with dough hook
Large bowl
Plastic wrap
Large skillet
2 baking sheets
Parchment paper
Rolling pin

Instructions

In the bowl of a standing electric mixer fitted with the dough hook, combine 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, lukewarm water, ½ teaspoon of salt, and 3 tablespoons of the olive oil.
Mix at medium speed until a soft, supple dough forms, about 10 minutes. Don’t rush this step; proper kneading is crucial for a good texture.
Using oiled hands, transfer the dough to an oiled bowl. This prevents sticking and makes it easier to handle.
Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour. The dough doesn’t need to double in size, just increase noticeably.
Meanwhile, prepare the filling. In a large skillet, heat the remaining 2 tablespoons of olive oil.
Add the diced onion and cook over moderate heat until softened, about 7 minutes. Stir occasionally to prevent burning.
Add the sumac and lemon juice and season with salt and pepper. This is where the magic happens! The sumac’s tangy flavor is key to the pie’s distinctive taste.
Stir in the spinach and let cool completely. Make sure the spinach is thoroughly squeezed dry to prevent soggy pies. Excess moisture is the enemy of a crisp crust.
Preheat the oven to 450°F (232°C) and line 2 baking sheets with parchment paper. Parchment paper ensures easy release and prevents sticking.
Divide the dough into 10 pieces. Aim for equal-sized portions for uniform baking.
Form each piece of dough into a ball, dust with flour, and let stand for 10 minutes. This allows the gluten to relax, making the dough easier to roll.
On a lightly floured surface, roll each ball of dough to a 5-inch round. Try to keep the rounds as even as possible.
Spread the spinach filling over half of each round, leaving a ½-inch border. Don’t overfill the pies, or they may burst during baking.
Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal. The water acts as a glue, helping the dough stick together. Ensure a tight seal to prevent the filling from leaking out.
Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. The egg wash gives the pies a beautiful golden-brown color.
Bake the pies for about 18 minutes, or until golden. Shift the pans from top to bottom and front to back HALFWAY through baking. This ensures even browning.
Transfer the spinach pies to a platter and serve warm or at room temperature.

Expert Tips & Tricks

Dough Consistency: The dough should be soft and supple, not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
Spinach Preparation: Squeezing the spinach dry is crucial! Use your hands or a clean kitchen towel to remove as much moisture as possible.
Sealing the Pies: For a decorative touch, crimp the edges of the pies with a fork after pinching them closed.
Baking Time: Oven temperatures can vary, so keep a close eye on the pies while they bake. They’re done when the crust is golden brown and the filling is heated through.
Make Ahead Tip: Prepare the dough and filling a day in advance. Store separately in the refrigerator and assemble just before baking.

Serving & Storage Suggestions

These spinach pies are delicious served warm or at room temperature. They make a great appetizer, light lunch, or snack. They pair well with a dollop of plain yogurt or a drizzle of tahini sauce.

Room Temperature: Store at room temperature for up to 2 hours.
Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze individual pies wrapped tightly in plastic wrap and then in a freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through.

To reheat, preheat oven to 325°F (163°C). Wrap the pies loosely in foil and bake for about 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173 kcal	N/A
Total Fat	9.3g	14%
Saturated Fat	1.5g	7%
Cholesterol	21.1mg	7%
Sodium	166.8mg	6%
Total Carbohydrate	18.8g	6%
Dietary Fiber	3.1g	12%
Sugars	1.1g	N/A
Protein	5.3g	10%

Note: Percent Daily Values are based on a 2,000 calorie diet. Actual values may vary.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free whole wheat flour. You may need to adjust the amount of water to achieve the right dough consistency.
Vegan: Omit the egg wash or substitute with a plant-based milk (almond, soy, or oat) mixed with a touch of maple syrup for browning.
Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
Herbaceous: Incorporate fresh herbs like parsley, dill, or mint into the spinach filling for added flavor.
Cheese: While traditionally these pies don’t contain feta, a small amount of crumbled feta can be added to the filling for a salty, tangy twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can! Use about 1 pound of fresh spinach, washed and chopped. Cook it down in a pan until wilted, then squeeze out the excess moisture before adding it to the filling.

Q: What if I can’t find sumac?
A: Sumac is a key ingredient, but if you absolutely can’t find it, you can try substituting it with a mix of lemon zest and a pinch of salt. It won’t be exactly the same, but it will add some of the desired tanginess.

Q: My dough is too sticky. What should I do?
A: Gradually add more all-purpose flour, one tablespoon at a time, until the dough becomes manageable and less sticky.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to squeeze the spinach very dry, avoid overfilling the pies, and ensure you have a tight seal along the edges.

Q: Can I freeze the unbaked pies?
A: Yes, you can! Assemble the pies, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

Final Thoughts

These Palestinian Spinach Pies are more than just a recipe; they’re a celebration of flavor, family, and tradition. The tangy sumac, bright lemon, and earthy spinach create a symphony of tastes that will transport you to a sun-drenched kitchen in Palestine. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with variations and make it your own. And, most importantly, share your creations with loved ones and spread the joy of delicious, homemade food. I’d love to hear about your baking adventures, so please feel free to share your feedback and photos!

Palestinian Spinach Pies Recipe