These spinach pies are have an earthy flavor with a hint of spice and a bright, citrus bite. They're great as a snack or even for lunch.
Recipe type: Appealing Appetizers and Breads
Serves: 18 pies
Ingredients
8 cupsbaby spinach, washed and chopped
1 tsp.salt
[1/4] cup plus 4 TB. extra-virgin olive oil
1large tomato, finely diced
1 large yellow onion, finely chopped
[1/4] cup fresh lemon juice
[1/4] tsp.cayenne
1 tsp.sumac
1 batchMultipurpose Dough (recipe later in this chapter)
Instructions
In a large bowl, combine spinach and salt. Set aside for 20 minutes.
Preheat the oven to 400°F. Grease a baking sheet with 2 tablespoons extra-virgin olive oil.
Drain spinach and squeeze to remove any excess liquid. Place spinach in a separate large bowl.
Add tomato, yellow onion, lemon juice, [1/4] cup extra-virgin olive oil, cayenne, and sumac to spinach, and mix well.
Dust a rolling pin and counter with all-purpose flour, and roll out 18 Multipurpose Dough balls to 5-inch discs [1/4] inch thick.
Add 2 tablespoons spinach mixture to center of dough discs. Fold over and pinch together top portion halfway down. Bring up the bottom half, and pinch to top two halves. This should form a triangle.
Place spinach pies on the prepared baking sheet. Brush top of pies with remaining 2 tablespoons extra-virgin olive oil.
Bake for 18 to 20 minutes or until lightly browned.