Spinach Pie
Spinach Pie
Ingredients
For the Dough
- 3 cups all purpose flour, plus more as needed
- 1 cup milk, barely warm, plus more as needed
- 3 tablespoons olive oil
- 2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
For the Filling
- 1 pound baby spinach, washed and completely dried, roughly chopped
- 2 tomatoes, large, finely chopped
- 1 sweet onion, finely chopped (about 1 cup)
- 1 tablespoon salt
- 1/2 tablespoon allspice
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons sumac
- 3 tablespoons olive oil, plus more for the pan if not using parchment paper
- 1 lemon, large, juiced
Instructions
- 1
In a measuring cup, combine the barely warm milk, instant yeast, and sugar. Stir gently and let it sit for 7-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large clean bowl, whisk together the all purpose flour and salt. Add 3 tablespoons of olive oil to the flour mixture.
⏱️ 2 min
- 3
Gradually pour the bloomed milk-yeast mixture into the flour mixture. Mix with a wooden spoon until a shaggy dough forms and starts to come together.
⏱️ 3 min
- 4
Transfer the dough to a lightly floured surface and knead for 5-7 minutes. The dough should be slightly sticky. If it's too loose, add a little more flour (1 tablespoon at a time); if it's too tough, add a little more milk (1 teaspoon at a time).
⏱️ 7 min
- 5
Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turn to coat, cover with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is resting, prepare the filling. In a large bowl, combine the roughly chopped baby spinach, finely chopped sweet onion, and finely chopped tomatoes.
⏱️ 10 min
- 7
Add the salt, allspice, cumin, and sumac to the spinach mixture. Squeeze the juice of the large lemon over all the ingredients.
⏱️ 2 min
- 8
Mix and massage the filling well by hand. The spinach will release a significant amount of liquid. Vigorously squeeze out all the excess liquid from the spinach mixture until it is as dry as possible.
⏱️ 5 min
- 9
Add 3 tablespoons of olive oil to the squeezed spinach mixture and mix thoroughly to combine.
⏱️ 1 min
- 10
Once the dough has risen, gently punch it down and divide it into four equal portions.
⏱️ 2 min
- 11
Lightly oil your work surface (or use parchment paper). Take one portion of dough and, using your hands, spread it out into a roughly triangular shape, about 1/4-inch thick.
⏱️ 2 min
- 12
Place a generous amount of the prepared spinach filling in the center of the dough.
⏱️ 1 min
- 13
To shape the pie, fold two sides of the dough over the filling, bringing them to meet at the top. Then, fold the bottom part of the dough up to meet the other two sides. Pinch and seal the edges firmly to form a triangular pie. Repeat with the remaining dough and filling.
⏱️ 8 min
- 14
Preheat your oven to 450°F. Prepare a baking pan by lightly oiling it with olive oil for extra flavor, or line it with parchment paper for a healthier option.
⏱️ 10 min•🌡️ 450
- 15
Place the shaped pies on the prepared baking pan. Let the pies rest for an additional 30 minutes before baking.
⏱️ 30 min
- 16
Bake the spinach pies in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.
⏱️ 20 min•🌡️ 450
Kitchen Tools
Nutrition Facts (per serving)
Spinach Pie
For the Dough
- 3 cups all purpose flour, plus more as needed
- 1 cup milk, barely warm, plus more as needed
- 3 tablespoons olive oil
- 2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
For the Filling
- 1 pound baby spinach, washed and completely dried, roughly chopped
- 2 tomatoes, large, finely chopped
- 1 sweet onion, finely chopped (about 1 cup)
- 1 tablespoon salt
- 1/2 tablespoon allspice
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons sumac
- 3 tablespoons olive oil, plus more for the pan if not using parchment paper
- 1 lemon, large, juiced
Instructions
- 1
In a measuring cup, combine the barely warm milk, instant yeast, and sugar. Stir gently and let it sit for 7-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large clean bowl, whisk together the all purpose flour and salt. Add 3 tablespoons of olive oil to the flour mixture.
⏱️ 2 min - 3
Gradually pour the bloomed milk-yeast mixture into the flour mixture. Mix with a wooden spoon until a shaggy dough forms and starts to come together.
⏱️ 3 min - 4
Transfer the dough to a lightly floured surface and knead for 5-7 minutes. The dough should be slightly sticky. If it's too loose, add a little more flour (1 tablespoon at a time); if it's too tough, add a little more milk (1 teaspoon at a time).
⏱️ 7 min - 5
Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turn to coat, cover with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is resting, prepare the filling. In a large bowl, combine the roughly chopped baby spinach, finely chopped sweet onion, and finely chopped tomatoes.
⏱️ 10 min - 7
Add the salt, allspice, cumin, and sumac to the spinach mixture. Squeeze the juice of the large lemon over all the ingredients.
⏱️ 2 min - 8
Mix and massage the filling well by hand. The spinach will release a significant amount of liquid. Vigorously squeeze out all the excess liquid from the spinach mixture until it is as dry as possible.
⏱️ 5 min - 9
Add 3 tablespoons of olive oil to the squeezed spinach mixture and mix thoroughly to combine.
⏱️ 1 min - 10
Once the dough has risen, gently punch it down and divide it into four equal portions.
⏱️ 2 min - 11
Lightly oil your work surface (or use parchment paper). Take one portion of dough and, using your hands, spread it out into a roughly triangular shape, about 1/4-inch thick.
⏱️ 2 min - 12
Place a generous amount of the prepared spinach filling in the center of the dough.
⏱️ 1 min - 13
To shape the pie, fold two sides of the dough over the filling, bringing them to meet at the top. Then, fold the bottom part of the dough up to meet the other two sides. Pinch and seal the edges firmly to form a triangular pie. Repeat with the remaining dough and filling.
⏱️ 8 min - 14
Preheat your oven to 450°F. Prepare a baking pan by lightly oiling it with olive oil for extra flavor, or line it with parchment paper for a healthier option.
⏱️ 10 min•🌡️ 450 - 15
Place the shaped pies on the prepared baking pan. Let the pies rest for an additional 30 minutes before baking.
⏱️ 30 min - 16
Bake the spinach pies in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.
⏱️ 20 min•🌡️ 450