Thanks to my Lebanese eating habits I am actually quite spoiled culinarily. Why? Because I rarely really make up my mind when I eat. I would like to take something from everything. That’s exactly why I love oriental tables. You always get something from everything – and what would be the best table without spinach pies?
When my parents invited guests to dinner, there was of course always a richly decorated table. And you have to know: In this case you were always invited to dinner as soon as you came even close to the front door.
I still remember exactly how I liked to visit the kitchen with my siblings. And as my mother always seemed to have worked on at least 50 recipes at the same time, something delicious was always shoved into our mouths and finally we were shoved out of the kitchen. Well, at some point I was allowed to stay and help.
And one of the highlights for me was the elegance with which my mother filled the spinach bags and then plucked them together to the typical shape. In principle, it’s not that difficult: Put a rag up here, connect one side there, press on here and tadaaaa: The lump is ready with the spinach around it. But meanwhile I can do that better 😉
And I’m sure you’ll master that very well, too. Even if the first ones may not look the way you want them to, they will still be incredibly tasty: A light yeast dough with a filling of spinach with slightly sour sumac onions, feta and a fine note of cinnamon. Fits perfectly on every buffet.
Recipe for approx. 15 spinach pies
- 500 g flour
- 7 g dry yeast
- 80 ml olive oil
- 50 ml milk
- 260 ml water (lukewarm)
- 1 1/2 tsp salt
- 1 tsp sugar
- 600 g leaf spinach ( frozen also possible)
- 1 onion
- 2 tbsp olive oil
- 1/2 teaspoon cinnamon
- 100 g feta
- 2 tsp Sumac
- salt, pepper
- Dissolve sugar in lukewarm water, add dry yeast and leave to stand for approx. 10 minutes.
- Then knead a dough with all dough ingredients. You should knead the dough for about 20 minutes.
- Put the dough in a large bowl and let it rise at room temperature for about 90 minutes.
- Defrost leaf spinach if necessary.
- Salt the spinach and knead well with your hands for a few minutes. The spinach collapses and loses volume. (This happens with fresh spinach, the frozen spinach has already gone through collapse).
- Now drain the spinach properly either in a sieve or in a passing cloth. Squeeze out as much water as you can.
- Coarsely chop the spinach again with a knife.
- Peel and finely chop the onion and mix directly with the sumac.
- Crumble the feta properly by hand.
- Mix all ingredients for the filling and season again with salt and pepper.
Form the pies
- Take the dough from the bowl onto a floured table.
- Knead the dough again briefly and then quarter it.
- Leave the dough pieces covered with a cloth for another 10 minutes.
- Preheat oven to 200 °C.
- Roll out one of the dough pieces thinly and cut out circles about 10 cm in diameter. (I always use a small bowl for this.)
- Distribute approx. 2 teaspoons of filling per circle. (I always do this with my fingers)
- To close: Take a circle on two sides, press it together in the middle at the top and close it along one side.
- You now have a point, closed side and a flap open to the other side.
- Take this strap and pull it up. Close the sides.
- You should now have some kind of pyramid. Squeeze the seams really well, otherwise juice could leak out when baking.
- Bake the spinach pockets on a baking tray lined with baking paper for about 20 minutes.
- Repeat this with the other dough pieces.
Attention: Please let the spinach pies cool down properly before you enjoy them. You won’t burn your tongue – and they taste much better when cold.