Spinach Pies
From day one of Brunswick Street Alimentari, my mum was making pies for us from home every morning, seven days a week, for about ten years. She’d make about twenty spinach pies, twenty Haloumi pies and twenty Sambusic — sixty pies a day delivered hot to us every morning. This was one of the things that first put the deli on the map — a quick, tasty and cheap snack that everybody loved.
Ingredients 11
Lebanese Pie Dough
1⁄2 tsp dried yeast
100 ml water, lukewarm
180 g self-raising flour
180 g plain flour
125 ml olive oil
1 tsp salt
250 ml cold water
Spinach Filling
1 bunch spinach, washed, drained, roughly chopped
1 onion, large, diced
1 tsp baharat spice mix
2 tbsp lemon juice
1 tsp salt
2 tbsp olive oil
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Method 10
Lebanese Pie Dough
Mix the , , , , , and in a large bowl. Gradually add the , mixing until it comes together into a smooth, not-too sticky dough (you may not need all of the water).
Tip onto a lightly floured surface and knead until the dough stops sticking to your hands. Roll into a ball, place in a lightly oiled bowl and cover with a clean damp tea towel.
Place in a warm spot to prove for 1 hour. The dough should double in size.
Use immediately or wrap in plastic wrap and refrigerate for up to 24 hours.
Spinach Pies
Preheat the oven to 260°C or the highest temperature it will go. Grease two large baking trays.
Squeeze any excess moisture from the and place into a bowl. Add the , , , and , and toss to combine well.
Divide the pie dough in half and work with one piece at a time. Roll out onto a well-floured work surface into a rectangle about 3 mm thick.
Cut out circles using a 12 cm cutter. Collect the offcuts and roll out again to use up all of the dough. You should get 10–12 circles.
Spoon 2 tablespoons of the spinach mixture into the centre of each dough circle. Bring up the dough into three sides and press the edges together to form a pyramid.
Place the pies onto the prepared baking trays and bake for 20 minutes or until golden.
