These little pies are the perfect appetizer parties or an afternoon snack. I remember my mom used to make these often growing up and whenever she did, it took over the whole kitchen! It’s a process to say the least but it’s so worth it all in the end! When I make these pies, I make alot because once you have one, you know you’re going back for a second (or third haha)
I like to prepare the spinach mixture the night before and let all the flavours marinate in the refrigerator overnight. In the morning, I prepare the dough and drain the spinach from all the liquid. This is a really important step, otherwise you’ll have a soggy mess and nobody likes that. That said, you can prepare the filling at the same time as the dough and refrigerate while the dough rises.
When the dough is ready, it’s time to start this party! Honestly, grab a friend and get them to help out, it’s fun to make these little pies with a group of people. Alright, so once the dough is ready, separate the dough into balls on a floured surface (I use a large baking sheet) and cover with plastic wrap so they don’t dry out.
Flatten the dough ball then add some spinach to the center. Take one part of the circle and stretch it to fold over the spinach. Take the opposite side and fold that over the first part to create the top part of the triangle. Finally, fold the bottom part up to cover the first two folds and close off the triangle. Pinch the seams to make sure it’s all sealed and place seam side down on a greased baking sheet.
Once they’re baked, your house will smell amazing and you’ll be heading back and forth to grab another one! They’re great for kids lunches since they can be eaten at room temperature. It’s the ultimate snack!
Ingredients
For the dough:
4-5 cups flour
½ cup milk
3 tbsp butter
1 tbsp salt
1 + ½ cup warm water
1 tbsp sugar
2 tsp yeast
For the Filling:
1.5kg spinach, roughly chopped 3
tbsp sumac
3 onions, diced
2 tomatoes, diced
3 lemons, juiced
2 tbsp pomegranate molasses
1 tbsp salt
3 tbsp olive oil
Instructions
In a bowl mix filling ingredients and set aside in the refrigerator for 2 hours or overnight. In a small saucepan, melt butter. Add milk & salt, stir until warmed; set aside. In a small bowl, add water, sugar & yeast. Whisk together and set aside until bubbly (about 5-10 min) In a mixer, add milk mixture, yeast mixture & half of the flour. Mix on speed 2 until incorporated then continue to add the flour slowly until the dough forms a ball and no longer sticks to the sides of the bowl. Cover with plastic wrap and cover with a towel to rise for 1-2 hours Preheat oven to 425 Separate the dough into balls on a floured surface (I use a large baking sheet) and cover with plastic wrap so they don't dry out. Flatten the dough ball then add some spinach to the centre. Take one part of the circle and stretch it to fold over the spinach. Take the opposite side and fold that over the first part to create the top part of the triangle. Finally, fold the bottom part up to cover the first two folds and close off the triangle. Pinch the seams to make sure it's all sealed and place seam side down on a greased baking sheet. Place in the oven and bake until the bottom is golden brown, about 10 minutes. Then flip and bake for a further 10 minutes or until the entire pie is golden brown. Enjoy warm or at room temperature.