These Palestinian Spinach pies are Going To Be The Highlight of Your Weekend

Photo: Zubin Schroff

 

 

Ingredients

1 and a half cup of flour

1/2 teaspoon dry yeast

2/3 cup of warm water

Pinch of salt

1/4 cup of olive oil

1 onion, chopped

1 tablespoon of sumac

2 teaspoons of lemon juice

Salt and pepper to taste

500 grams of frozen spinach

1 egg, beaten

 

How to prepare

Mix the flour, yeast, water, salt and three tablespoons of olive oil. Knead the dough well, then put it in a bowl greased with oil, cover with plastic paper and leave it aside for an hour or until it doubles in size.

Cook the onions in the remaining amount of olive oil until soft, then add the sumac, lemon juice, salt and pepper. Add spinach and set aside to cool.

Spread the dough on a floured surface, then divide into 10 circles. Each circle is spread out, then stuffed with the spinach mixture and applied well.

Brush pancakes with beaten eggs, then place them on a tray on baking paper in a preheated oven for 20 minutes or until browned.

Serve hot or cold.