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Spinach Pies: A Taste of Palestine

The memory of my Teta’s (grandmother’s) kitchen is perpetually filled with the aroma of freshly baked bread and herbs. Among all the delightful dishes she made, her spinach pies – sfeeha bi sabanekh – hold a special place in my heart. I remember sitting at her worn wooden table, eagerly awaiting these savory triangles of goodness. The combination of tangy lemon, earthy spinach, and flaky dough was, and still is, pure comfort food. Each bite transports me back to her warm embrace and the feeling of home.

Recipe Overview

Prep Time: 30 minutes (excluding dough preparation)
Cook Time: 25-30 minutes
Total Time: 55-60 minutes (excluding dough preparation)
Servings: Varies depending on size
Yield: 10-12 pies
Dietary Type: Vegan (if dough is vegan)

Ingredients

2 lbs spinach
2 large onions, chopped
Juice of 2 lemons
¾ cup oil (olive oil preferred)
½ teaspoon sumac
Salt and pepper to taste
Basic dough (recipe not included here, use your favorite or store-bought)
Olive oil for brushing

Equipment Needed

Large bowl
Cutting board
Knife
Baking sheet
Rolling pin
Measuring cups and spoons

Instructions

Begin by preparing the spinach. Thoroughly wash the spinach to remove any dirt or grit. Chop the spinach coarsely. Place the chopped spinach in a large bowl and sprinkle generously with salt. This step is crucial for drawing out excess moisture.
Let the salted spinach stand for about 15 minutes. This allows the salt to work its magic, wilting the spinach and releasing its water content.
After 15 minutes, grab handfuls of spinach and squeeze out the excess water as thoroughly as possible. This is a critical step to prevent soggy pies. Squeeze until the spinach is almost dry to the touch. Discard the liquid.
In the same large bowl, combine the squeezed spinach with the chopped onions. Ensure the onions are finely chopped so they cook evenly and don’t overpower the spinach.
Add the juice of 2 lemons to the spinach and onion mixture. The lemon juice provides a necessary tanginess that balances the earthiness of the spinach and the sweetness of the onions.
Pour in ¾ cup of oil. Olive oil is preferred for its flavor and health benefits, but any vegetable oil will work.
Sprinkle in ½ teaspoon of sumac. Sumac adds a lovely lemony, slightly tart flavor to the filling. If you can’t find sumac, a pinch of lemon zest can be used as a substitute.
Season the mixture with salt and pepper to taste. Be mindful of the salt you already added to the spinach. Taste and adjust accordingly.
Thoroughly mix all the ingredients together in the bowl until well combined. Set the spinach filling aside while you prepare the dough.
Prepare your dough according to your chosen recipe (not included here). Divide the dough into small balls, approximately 2 ½ inches in diameter.
On a lightly floured surface, roll out each dough ball into a circle approximately 4 inches in diameter, or a square shape with rounded edges. The dough should be thin but not so thin that it tears easily.
Place a heaping tablespoon of the spinach filling onto the center of each rolled-out dough circle. Do not overfill, as this will make the pies difficult to seal.
Fold the dough to form a triangular shape. Imagine the circle with one corner pointing towards you. Fold the bottom corner up to the middle, covering the spinach. Then, bring in both side corners to meet in the center, forming a triangle.
Firmly press down the seams to seal the filling inside. Pinch the ends together to prevent the filling from leaking out during baking. A secure seal is essential for neat and delicious pies.
Grease a baking sheet lightly with oil to prevent the pies from sticking.
Place the spinach pies onto the greased baking sheet, seam-side down. This helps prevent the seams from opening up during baking.
Brush the tops of the pies with olive oil. This will give them a beautiful golden-brown color and a slightly crispy texture.
Bake in a preheated oven at 400°F (200°C) until the pies are golden brown. Baking time may vary depending on your oven.
Keep an eye on the pies, as ovens can vary significantly. In some older gas stoves, a lower temperature of 325°F (160°C) may be needed to ensure the tops and bottoms cook evenly. Adjust the temperature according to your oven’s characteristics. Usually, it takes about 25 to 30 minutes to bake.
Once the pies are golden brown and the dough is cooked through, remove them from the oven and let them cool slightly before serving.

Expert Tips & Tricks

For an extra flavorful filling, consider adding a pinch of red pepper flakes to the spinach mixture for a touch of heat.
If you find the spinach filling too wet, try adding a tablespoon or two of breadcrumbs to absorb excess moisture.
To save time, you can prepare the spinach filling a day ahead and store it in the refrigerator.
For a richer flavor, use a high-quality extra virgin olive oil.
If the dough is difficult to work with, let it rest for 10-15 minutes before rolling.

Serving & Storage Suggestions

Serve the spinach pies warm, either on their own or as part of a mezze platter. They pair perfectly with a side of plain yogurt or a simple salad. Leftover spinach pies can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, simply warm them in the oven or microwave until heated through. For frozen pies, thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	180 kcal	9%
Total Fat	17g	25%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	73mg	3%
Total Carbohydrate	7g	3%
Dietary Fiber	3g	12%
Sugars	2g	–
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, use a gluten-free dough recipe.
Experiment with different types of greens, such as kale or chard, in place of spinach.
Add a sprinkle of feta cheese to the filling for a salty, tangy flavor.
Incorporate toasted pine nuts or walnuts for added texture and nuttiness.
For a spicier filling, add a pinch of chili powder or a finely chopped jalapeño pepper.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach for this recipe?
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before using it in the filling.

Q: How do I prevent the pies from becoming soggy?
A: The key is to squeeze out as much water as possible from the spinach after salting it. This will prevent the filling from becoming too wet during baking.

Q: Can I make these pies ahead of time?
A: Yes, you can prepare the spinach filling ahead of time and store it in the refrigerator for up to 24 hours. You can also assemble the pies and freeze them before baking.

Q: What if I don’t have sumac?
A: If you don’t have sumac, you can substitute it with a pinch of lemon zest or a dash of lemon pepper.

Q: Can I use store-bought dough?
A: Absolutely! Using store-bought dough is a great time-saver. Just make sure to choose a good quality dough that is suitable for baking.

Final Thoughts

I sincerely hope you’ll try this cherished recipe for Spinach Pies. They are more than just a dish; they are a taste of tradition, family, and the warmth of a Palestinian kitchen. Feel free to adjust the flavors to your liking, and don’t hesitate to share your feedback. These savory pies are a delightful addition to any meal and are best enjoyed with loved ones. Bil hana wish shifa – may you have your food with delight and health!

Spinach Pies (Middle East, Palestine) Recipe