Spinach Pastries
A flaky, golden triangle filled with tart, lemony spinach, soft onion, and sumac—these pastries are everything I love about food: tradition, family, and comfort.
Servings 20 pcs
Ingredients
Dough
- 3 cups all-purpose flour
- ½ tbsp instant dry yeast
- 1 tsp salt
- 1 tsp sugar
- ¼ cup olive oil
- Water as needed (¾ - 1 cup)
Filling
- 400 g fresh spinach (leaves + tender stems), washed, dried & chopped
- ½ cup olive oil
- ⅓ cup lemon juice
- 1 tbsp sumac
- ½ tbsp spicy pepper paste (optional)
- 1 onion finely chopped and squeezed dry
- 1 ½ tsp salt (adjust to taste)
Instructions
- Make the dough: In a bowl, combine flour, yeast, sugar, and salt. Stir in olive oil and most of the water. Knead until soft and elastic (~10 minutes).
- Place dough in a lightly oiled bowl. Cover and let rise 45–60 minutes.
- Make the filling: In a large bowl, mix all filling ingredients. Taste and adjust seasoning.
- Preheat oven to 220°C (425°F). Grease 2 baking trays with olive oil.
- Divide dough into 18–21 balls. Cover with a kitchen towel while shaping.
- Roll each ball into a ½ cm thick circle. Add filling to center, leaving edges clean.
- Fold 3 sides over the filling and pinch to form a triangle.
- Arrange on trays and bake for 15–20 minutes, until golden.
- Serve warm, ideally with parsley tahini dip.
Notes
Spinach weight is post-wash and dry.
Use hands to scoop filling—avoid adding liquid.
Freeze well baked or unbaked for up to 3 months.