Baking · Uncategorized · Vegetables · vegetarian

Lebanese spinach pies

I grew up eating these, first prepared by my Lebanese grandmother then by my mom who isn’t Lebanese but was taught by my grandmother . It’s funny how when there is someone else around to make these traditional recipes it’s easy to never bother to master the recipe. I have decided to make an effort to learn all the recipes while I still have my mom to teach me. AMY and I spent a fun morning folding and making spinach pies which we devoured before they had time to cool down 


Makes about 15


1 large bunch of spinach, ribs removed and chopped


1 large onion, finely chopped

60ml chopped parsley

A pinch of ground allspice

Salt and pepper to taste

60ml olive oil

30ml lemon juice


500ml flour

10ml baking powder

3ml salt

100g butter

Ice water to mix


Filling: Place the spinach into a large bowl and sprinkle with about 10ml salt. Use your fingertips to rub the salt into the leaves. Set aside for about 30 minutes. Place the spinach into a clean tea towel and wring it to extract as much water as possible from the spinach. I find this method is the easiest way to do this. You can drain the mixture weighted down with a plate and cans but the wringing is quicker and works well. When well dried combine with the onion, parsley, allspice and seasoning to taste. Combine the olive oil and lemon juice and add to the spinach. Taste and adjust seasoning to taste.

Pastry: Place the flour, baking powder and salt into a food processor and pulse to combine.

Add the butter and pulse until the mixture resembles breadcrumbs. With the machine running add ice water to bring the mixture together to form a dough. Wrap the dough in cling wrap and refrigerate for 30 minutes.

Roll out the dough ( I like to work with ½ the dough at a time)  very thin and cut out with a 12cm disc cutter. Wet the edges with a little water. Pile a spoonful of spinach mixture in the middle of the disc. The pastry is folded into a triangular shape. Take up two sides and pinch them together then take the top piece and pinch it to close the pie. Make sure it is well sealed especially the corners.  Place on a lined baking tray and bake at 180C for 10-15 minutes until light golden brown in colour. Remove and place on a cooling rack to cool slightly before eating.

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