Spinach Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
All Purpose Flour, King Arthur, 720 gram(s)Salt, 16 gramsBrown Sugar, 2 TBSPinstant dry yeast, 4 tspWater, 2 to 2.5 cupOlive Oil, 2 tbspSpinach, fresh, 3 bunchesParsley, 3 cupsmint, handfulgarlic, 3-5 clovesOnions, raw, 2 largeLemon Juice, .5 cupOlive Oil, 3 TBSPSalt, 1 tbspSumac, 1-2 TBSPblack pepper, 1-2 tspAllspice 1-2 tsp
Preheat oven to 450.
Combine flour, salt, sugar, yeast, water, and oil in large mixing bowl. Knead by hand or in mixer for 10-20 minutes or until dough is stretchy. Put dough in very large oiled bowl, cover tightly and set aside in a warm place. Dough is ready in 1-2 hours (it should double in size).
While dough rests wash and finely chop Spinach and Onions, place in a strainer set over a bowl or sink and salt heavily (2 or more tsp salt). While the spinach and onions drain chop the garlic, mint and parsley, set aside. After 30 - 60 minutes queeze as much liquid as possible from spinach and onion mixture, add to the parsley. Mix in lemon, olive oil, sumac, pepper, allspice and combine well. Taste and adjust seasoning as necessary.
Turn dough onto large clean floured surface. Cut into 32 equal size pieces which should be 43 grams each. Roll these into balls and set aside. Keep covered so they don't dry out.
Use a rolling pin to form each ball into a 3-4 inch round. Place about a tablespoon of filling in each round and then close up to make a half moon or other shape. If the filling seems liquidy place it in strainer and squeeze again, leave it in the strainer while you are filling. Place about a tablespoon of filling in each round and then close up to make a half moon or other shape. Dip your fingers in flour while pinching closed. Make sure not to pull the dough too thin or to leave holes as it will burst and leak while cooking.
Place on oiled dish or pan and bake for 20-22 minutes. Should be golden on tops and bottoms. Cool on racks and eat warm, store the rest in fridge or freezer. Tastes best reheated, but also good cold or room temperature.
Number of Servings: 32
Recipe submitted by SparkPeople user MGUSTETICH.
Combine flour, salt, sugar, yeast, water, and oil in large mixing bowl. Knead by hand or in mixer for 10-20 minutes or until dough is stretchy. Put dough in very large oiled bowl, cover tightly and set aside in a warm place. Dough is ready in 1-2 hours (it should double in size).
While dough rests wash and finely chop Spinach and Onions, place in a strainer set over a bowl or sink and salt heavily (2 or more tsp salt). While the spinach and onions drain chop the garlic, mint and parsley, set aside. After 30 - 60 minutes queeze as much liquid as possible from spinach and onion mixture, add to the parsley. Mix in lemon, olive oil, sumac, pepper, allspice and combine well. Taste and adjust seasoning as necessary.
Turn dough onto large clean floured surface. Cut into 32 equal size pieces which should be 43 grams each. Roll these into balls and set aside. Keep covered so they don't dry out.
Use a rolling pin to form each ball into a 3-4 inch round. Place about a tablespoon of filling in each round and then close up to make a half moon or other shape. If the filling seems liquidy place it in strainer and squeeze again, leave it in the strainer while you are filling. Place about a tablespoon of filling in each round and then close up to make a half moon or other shape. Dip your fingers in flour while pinching closed. Make sure not to pull the dough too thin or to leave holes as it will burst and leak while cooking.
Place on oiled dish or pan and bake for 20-22 minutes. Should be golden on tops and bottoms. Cool on racks and eat warm, store the rest in fridge or freezer. Tastes best reheated, but also good cold or room temperature.
Number of Servings: 32
Recipe submitted by SparkPeople user MGUSTETICH.
Nutritional Info Amount Per Serving
- Calories: 115.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 437.0 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 1.7 g
- Protein: 4.1 g
Member Reviews
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SNIIFFY
Will this pie make 31 servings?? - 8/2/09
Reply from MGUSTETICH (8/3/09)
The recipe is for individual pies and yes, if you follow the recipe it makes exactly 31.