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Active time
2 hours
About 20 pies
Serving Size
1 pie

For the dough:

1 teaspoon active dry yeast

150 milliliters (a scant ⅔ cup) warm water

1 cup flour (preferably white whole wheat)

1 tablespoon extra virgin olive oil

1 teaspoon sugar

½ teaspoon salt

For the filling:

200 grams (about 7 ounces) frozen coarse chopped spinach

1 onion

2 tablespoons pine nuts, toasted

½ cup lemon juice

¼ cup extra virgin olive oil

1 tablespoon sumac

1 teaspoon paprika

1 tablespoon pomegranate molasses



  1. Dissolve yeast in water and let it stand until the mixture develops a frothy foam, about 10 minutes. If the mixture does not foam, discard and start over with new yeast.
  2. In the bowl of an electric stand mixer combine flour, olive oil, sugar, salt, and yeast mixture. Mix at low speed for about 15 minutes or until the dough comes together leaving the sides of the bowl clean. Add a little extra flour if needed.
  3. Cover the bowl with a kitchen town and leave it in a warm place for about 1 hour to rise.
  4. While the dough is rising, prepare the filling. Start by squeezing the spinach to remove extra water.
  5. Mix the dry spinach, pine nuts, and onion. Season with sumac, paprika, salt, and pepper. Drizzle with lemon juice, olive oil, and pomegranate molasses. Set aside.
  6. Preheat the oven the 425ºF.
  7. Divide the dough in half and roll each half out on a floured surface so that it is very thin.
  8. Using a 4-inch round cookie cutter, cut rounds and spread 1 tablespoon of spinach mixture on each small disk.
  9. Dip your fingers in water and join the sides of the dough to make a triangular shape.
  10. Bake in the oven for about 10 minutes or until golden. Serve warm or cold.

Recipe and photo courtesy of Al Wadi Al Akhdar


Calories: 70; Total Fat: 4g; Saturated Fat: 1g; Sodium: 66mg; Total Carbohydrate: 7g; Fiber: 1g; Protein: 1g.

Yield: About 20 pies

Serving Size: 1 pie

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