My Mother's Table: Spinach Pies

Ftayir b-Sbanegh

(Spinach Pies)

These vegetarian triangles are best served slightly warm or at room temperature. Fill these pastries with cheese and bake for a savory treat.

1 recipe Basic Dough*

18 oz. frozen chopped spinach

1 small yellow onion (chopped)

3 tablespoons olive oil

3 tablespoons lemon juice

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

Prepare basic dough recipe, cover and set aside for 30 minutes to rise.
Preheat oven to 400°.
Defrost and drain excess water from spinach. In a medium bowl combine spinach, onion, olive oil, lemon juice, salt and black pepper and mix. Place aside.
Roll out half the dough on a lightly floured surface to 1/8 inch thickness. Using a cookie cutter, cut into 3” rounds.
Scoop a tablespoon of the spinach mixture in the center of each round, making sure it doesn’t touch the edges.
Raise three sides of the dough and bring together over the mixture to form a closed triangle. Pinch each seam securing the filling inside the triangle. While holding the triangle in one hand, use the other hand to re-pinch edges and center.
Place on a greased cookie sheet and bake for 20 minutes or until golden brown.
*Basic Dough recipe in My Mother's Table Cookbook.

My Mother's Table