← Nouns Cooking · Lebanese & Turkish

Ingredients

• 375 g plain flour
• 7 g instant yeast (1 sachet)
• 1 tsp Sugar
• 1 tsp Salt
• 80 ml neutral oil
• 240 ml warm water
• 500 g fresh spinach (or frozen, thawed), finely chopped
• 1½ tsp salt, divided
• 1 Onion, finely chopped
• 1½ tbsp Sumac
• 1 Lemon, juiced (about 4 tbsp)
• 3 tbsp Olive oil
• ¼ tsp Allspice
• ¼ tsp Black pepper
• 40 g Pine nuts, toasted (optional)

Method

1. Mix the flour, yeast, sugar and salt, then add the oil and warm water and knead for 8 min until soft and smooth. Cover and leave to rise for 1 hour until doubled.
2. Rub the chopped spinach with 1 tsp salt and leave for 15 min, then squeeze it as dry as you possibly can, a handful at a time.
3. Rub the onion with the remaining salt and the sumac, then mix with the spinach, lemon juice, olive oil, allspice, pepper and pine nuts.
4. Heat the oven to 200°C (400°F). Roll the dough out to 3 mm thick and cut 10 cm rounds.
5. Put a heaped tbsp of filling in the centre of each. Lift up three sides to meet in the middle and pinch the seams very firmly into a triangle.
6. Bake on oiled trays for 15–18 min until golden underneath. Brush with a little oil and serve warm or at room temperature.

Tips

• Squeezing the spinach hard is the secret; wet filling makes the pies burst open.
• They freeze well once baked; reheat in a hot oven for 8 min.

Sources

Written in our own words after cross-checking these recipes:

Falasteeni Foodie Maureen Abood Chef in Disguise