Palestinian Spinach Pies
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: Makes ten 5-inch pies
The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored with feta, as it is in the more common Greek spinach pies. Instead, it's spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do.
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/2 cup whole wheat flour
- 1/2 teaspoon active dry yeast
- 2/3 cup lukewarm water
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 tablespoon ground sumac (see Note)
- 2 teaspoons fresh lemon juice
- Freshly ground pepper
- Two 10-ounce packages frozen spinach, thawed and squeezed dry
- 1 large egg, beaten
- In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil. Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
- Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened, about 7 minutes. Add the sumac and lemon juice and season with salt and pepper. Stir in the spinach and let cool completely.
- Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
- On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border. Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
- Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer the spinach pies to a platter and serve warm or at room temperature.
Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets and online from penzeys.com.One serving 163 cal, 16 gm carb, 9 gm fat, 1.4 gm sat fat, 4 gm protein, 3 gm fiber.