Easy Homemade Spinach Pies

Elijah Grounds

This Spinach Pie recipe is a homemade version of the traditional Greek Spanakopita, with a few tweaks ideal for a light meal. I am a great fan of spinach pie. It’s rich but not as heavy as a tart, has a beautifully flaky crust, and can be served as a savoury breakfast, brunch, or anytime meal. It’s just so delicious!

Since spinach pies are often served at room temperature, you can prepare them ahead of time and store them in the refrigerator until the day of your event. Take them out in the morning and gradually warm them up.

I hope you have a good time making this recipe. You can serve this with Frozen Strawberry Margaritas. Dive in!

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Prep Time 2

Cook Time 20

Total Time 2 20

Course Appetizer, Snack

Cuisine Lebanese

Servings spinach pies (depending on circle size), about 2 oz / 55g each

Calories 233 kcal

Ingredients

Dough:

10 cups organic unbleached white whole wheat flour
2 tablespoons flax meal
2 tablespoons flax meal
2 teaspoons yeast mixed with 6 oz (180 ml) warm water (for activating yeast)
1 teaspoon natural salt
1 cup olive oil
3-4 cups water

Spinach Stuffing:

60 ounces organic spinach chopped ; (1.7 kg) frozen organic spinach, thawed and squeezed dry
1 pinch organic sugar (for activating yeast)
2 large onions finely chopped
3 tablespoons sumac
2 pieces lemons juiced (about 4 tablespoons / 60 ml)
½ cup olive oil
2 teaspoons natural salt

Instructions

Dissolve yeast in 6 ounces water and a pinch of organic raw sugar. Allow it to rise.
After the yeast mixture has proofed, whisk together the flour, flax meal, salt, olive oil, and yeast mixture in a large mixing bowl.
Gradually add 3 to 4 cups (720-960 ml) of water, mixing as you go, and knead with your hands for 8-10 minutes until you have a smooth, elastic dough. Cover the bowl with a damp cloth or plastic wrap and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
Meanwhile, if using frozen spinach, thaw it completely and drain in a colander. Squeeze the spinach firmly in a clean tea towel or between your hands until no more water drips out — this is essential for crisp pies. Place in a large bowl.
Sprinkle a pinch of salt over the finely chopped onions and massage with your hands for 1 minute to soften them. Add the massaged onions to the spinach along with the sumac, olive oil, lemon juice, and 2 teaspoons of salt. Mix thoroughly, taste, and adjust seasoning to your preference. Set aside.
Punch and knead the dough. Divide the mixture into 3 to 4 balls. Flour the countertop and roll each ball separately with a rolling pin. Using a wide-mouth cup or 3½-inch (9cm) round cookie cutter, cut circles from the rolled dough. Re-roll scraps and cut more circles until all the dough is used.
Fill each dough circle with a heaping tablespoon of the spinach mixture. Wet the outer border of each circle using your finger. Close each one by folding each side to the centre to form a triangle. Seams should be pressed down, and ends should be pressed together. Place on a parchment-lined baking sheet.
Preheat the oven to 400°F / 200°C (205°C fan-forced). Bake the pies for about 15-20 minutes or until the top is golden brown.

Nutrition

Calories: 233kcalCarbohydrates: 29gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 42mgPotassium: 329mgFiber: 2gSugar: 1gVitamin A: 4558IUVitamin C: 14mgCalcium: 59mgIron: 2mg

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