Spinach Pie Recipe


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.

Nutritional info
per serving

Calories 189
Fat 10g
Saturated fat 1g
Carbohydrates 22g
Sodium 271mg
Fiber 2g
Protein 4g
Cholesterol 0mg

Spinach Pie Recipe

18 pies
Prep time: Cook time: Total time:


  • 8 cups baby spinach, washed and chopped
  • 1 tsp. salt
  • [1/4] cup plus 4 TB. extra-virgin olive oil
  • 1 large tomato, finely diced
  • 1 large yellow onion, finely chopped
  • [1/4] cup fresh lemon juice
  • [1/4] tsp. cayenne
  • 1 tsp. sumac
  • 1 batch Multipurpose Dough (recipe later in this chapter)


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.

Serve warm or cold.

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