Spinach Pies Recipe

Spinach pies are a beloved staple in many cuisines around the world, particularly in Mediterranean and Middle Eastern kitchens. These savory pastries blend the earthy flavor of spinach with aromatic herbs, tangy cheese, and delicate pastry or dough, creating a dish that is both satisfying and versatile. Whether served as an appetizer, a side dish, or even the centerpiece of a vegetarian meal, spinach pies offer a unique combination of taste, texture, and nutrition.

Known by various names such as “Fatayer” in the Levant, “Spanakopita” in Greece, or simply spinach turnovers in Western kitchens, these pies have evolved over centuries. Each culture adds its own twist — from the use of phyllo dough to leavened flatbreads, or from feta cheese to sumac seasoning. Despite these differences, the core element remains the same: fresh or cooked spinach encased in a dough or pastry, often complemented by cheese, onions, and spices.

The popularity of spinach pies is not just due to their flavor but also their adaptability. They can be baked or fried, made in large trays or small hand-held portions, frozen for later use, or served fresh and warm. This versatility has made them a favorite among home cooks and professional chefs alike.

From a nutritional perspective, spinach is a powerhouse ingredient. Rich in iron, calcium, vitamins A and C, and packed with antioxidants, it contributes to a well-balanced diet. When combined with protein-rich cheeses and healthy fats from olive oil, spinach pies can be both nourishing and indulgent.

In this comprehensive recipe and guide, we will explore the various techniques, ingredients, and cultural variations that make spinach pies such a cherished dish. We’ll delve into the preparation of the dough, selection of fillings, seasoning tips, and methods of baking or frying. We’ll also provide troubleshooting tips, serving suggestions, and ideas for how to adapt the recipe for different dietary needs.

Whether you are a seasoned cook looking to perfect your version of spinach pies, or a beginner trying them for the first time, this recipe will offer detailed, step-by-step instructions that ensure success in your kitchen. We will begin by examining the origins and cultural significance of spinach pies, then move on to preparation strategies, ingredient selection, and multiple recipe variations. By the end, you will not only know how to make spinach pies but understand the depth and beauty of a dish that continues to bridge cultures and generations.

Instructions: Detailed Preparation Process

To create the perfect spinach pies, it’s important to approach each part of the process with care and attention. This section is divided into four main phases:

1. Preparing the Dough

2. Making the Spinach Filling

3. Assembling the Pies

4. Baking and Finishing Touches

Each of these phases will be explained thoroughly to ensure clarity and success, regardless of your experience level.

1. Preparing the Dough

You can use a few types of dough for spinach pies: traditional yeasted dough, phyllo pastry, or shortcrust. In this version, we’ll focus on a homemade yeasted dough, which offers a soft yet sturdy crust perfect for folding and baking.

Ingredients for the Dough:

• 4 cups all-purpose flour (plus extra for kneading)

• 1 tablespoon sugar

• 1 teaspoon salt

• 2 ¼ teaspoons (1 packet) active dry yeast

• 1 ½ cups warm water (around 105–110°F / 40–43°C)

• 2 tablespoons olive oil

Step-by-Step Dough Preparation:

Step 1: Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 8–10 minutes until a foamy layer appears on top. This confirms the yeast is active.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour and salt. Create a well in the center for wet ingredients.

Step 3: Combine and Form the Dough
Pour the foamy yeast mixture and olive oil into the flour well. Mix with a wooden spoon or your hands until a shaggy dough forms.

Step 4: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead it for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too wet, sprinkle with flour.

Step 5: First Rise
Place the dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 1–1.5 hours or until it doubles in size.

Step 6: Punch Down and Divide
Once risen, gently punch down the dough to release air. Turn it out and divide it into equal-sized balls (roughly 12 for medium pies, or 18–20 for small hand pies). Cover them with a cloth and let rest for 15–20 minutes to relax the gluten before rolling.

Tip: If making dough in advance, refrigerate it after the first rise, covered well. Bring it to room temperature before shaping.

2. Making the Spinach Filling

The filling is the soul of the spinach pie. It should be flavorful, moist but not wet, and aromatic. Here’s a classic mixture inspired by Levantine and Mediterranean traditions.

Ingredients for the Filling:

• 1.5 lbs (700g) fresh spinach (or 1 lb frozen, thawed and drained)

• 1 large onion, finely chopped

• 2–3 tablespoons olive oil

• Juice of 1 lemon

• ½ teaspoon ground sumac (optional but recommended)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon chili flakes (optional)

• ½ cup crumbled feta cheese (optional, for Greek-style)

• Optional additions: pine nuts, garlic, chopped parsley or dill

Step-by-Step Filling Preparation:

Step 1: Wash and Chop Spinach
If using fresh spinach, rinse thoroughly to remove grit. Remove thick stems. Chop coarsely and place in a large bowl.

Step 2: Wilt the Spinach (optional)
To reduce excess moisture, sprinkle chopped spinach with ½ teaspoon salt and let it sit for 10–15 minutes. Then squeeze handfuls of spinach over the sink to remove as much liquid as possible. This prevents soggy pies.

Step 3: Sauté the Onion
Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent and slightly golden (about 7–10 minutes). Allow to cool slightly.

Step 4: Combine the Filling
In a large bowl, mix the drained spinach with sautéed onions. Add lemon juice, sumac, black pepper, and chili flakes. Mix thoroughly. If using feta or other optional ingredients, fold them in gently.

Step 5: Taste and Adjust
Taste the mixture. Adjust salt, lemon, and spice levels to your liking. A good filling should have a bright, tangy flavor balanced with salt and spice.

Important: Keep the filling at room temperature when assembling pies. Warm filling can interfere with the dough and cause leakage or soggy bottoms.

3. Assembling the Pies

There are various shapes and methods for forming spinach pies — triangular, half-moon, rectangular, or boat-shaped. Here, we’ll focus on the traditional triangular shape, which holds filling well and looks beautiful.

Assembly Instructions:

Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Line baking trays with parchment paper.

Step 2: Roll Out the Dough
Lightly flour a clean surface. Take one dough ball at a time and roll it into a thin circle (about 5–6 inches in diameter). Keep the rest covered.

Step 3: Add Filling
Place 1 to 1.5 tablespoons of spinach filling in the center of the dough circle. Do not overfill, as it can cause the pie to burst open while baking.

Step 4: Fold into Triangle
Bring three edges of the dough up and pinch them together to form a triangle. Seal the edges tightly by pinching and folding slightly inward. The top can remain slightly open in the center, or fully sealed.

Step 5: Place on Baking Sheet
Transfer the assembled pies to your prepared baking tray. Leave about 1–2 inches between pies.

Step 6: Optional Glaze
Brush the tops lightly with olive oil for a golden crust. You can also use an egg wash (1 beaten egg with a teaspoon of water) for extra shine, but it’s not traditional.

Step 7: Bake
Bake for 18–25 minutes, or until the pies are golden brown on the top and lightly browned on the bottom.

Tip: For extra crispiness, bake on a preheated pizza stone or an inverted baking sheet.

4. Baking and Finishing Touches

Once the pies are golden and fragrant, remove them from the oven and place them on a cooling rack. Let them rest for at least 5–10 minutes before serving — this allows the filling to settle and prevents burns.

Optional Garnishes and Add-ons:

• A drizzle of tahini or yogurt sauce on the side

• Sprinkling of sumac or sesame seeds before baking

• Chopped fresh herbs like parsley or mint after baking

• Serve alongside olives, pickles, or fresh salad