Spinach Pies (Arab States)


Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hours


  • 1 package (16 oz.) quick-rise roll mix


  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 1 onion, chopped
  • 2/3 bunch spinach
  • 1 tsp water
  • salt
  • 2 tsp sumac
  • juice of 1/2 lemons


Prepare the dough according to package instructions and set aside to rise.

Heat the olive oil almost to smoking and toss in the pine nuts. Immediately remove from the heat. Stir occasionally until the nuts are evenly browned. Remove with a slotted spoon.

Add the onion to the oil and sauté until soft and transparent.

Rinse the spinach and coarsely chop the leaves. Discard the stems or save them to be added to a salad or a pilaf. Add the spinach leaves to the onion, along with the water. Cover and steam for about 5 minutes, until leaves are wilted, stirring frequently so that they do not stick to the pan. If any liquid remains in the pan, raise the heat cautiously to dry it up.

Stir in the reserved pine nuts, the salt, sumac and lemon juice. Taste and adjust seasoning.

Shape the dough into lemon-sized balls. Roll out each ball on a floured board.

Spoon about one rounded tablespoon of the filling on the center of each round of dough. Draw up the three sides of the round to the center and pinch them tight, forming a rounded triangle. Cover with a cloth and let rise to a warm place for about 30 minutes.

Preheat oven to 350 degrees.

Bake about 12-15 minutes, or until golden brown.