Palestinian Spinach Pies

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 cup all-purpose flour, plus more for dusting
• 2 tablespoons all-purpose flour, plus more for dusting
• 1/2 cup whole wheat flour
• 1/2 teaspoon active dry yeast
• 2/3 cup water, lukewarm
• 1/2 teaspoon salt
• 1/4 cup extra virgin olive oil, divided
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 1 tablespoon ground sumac (see note)
• 2 teaspoons fresh lemon juice
• fresh ground pepper
• 20 ounces frozen chopped spinach, thawed and squeezed dry
• 1 large egg, beaten

Recipe

• 1 in the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil.
• 2 mix at medium speed until a soft, supple dough forms, about 10 minutes. using oiled hands, transfer the dough to an oiled bowl. cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
• 3 meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
• 4 add the diced onion and cook over moderate heat until softened, about 7 minutes.
• 5 add the sumac and lemon juice and season with salt and pepper.
• 6 stir in the spinach and let cool completely.
• 7 preheat the oven to 450° and line 2 baking sheets with parchment paper. divide the dough into 10 pieces.
• 8 form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
• 9 on a lightly floured surface, roll each ball of dough to a 5-inch round. spread the spinach filling over half of each round, leaving a 1/2-inch border.
• 10 brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
• 11 transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg.
• 12 bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking.
• 13 transfer the spinach pies to a platter and serve warm or at room temperature.
• 14 make ahead: the cooled spinach pies can be tightly wrapped in foil and refrigerated overnight. reheat the pies in the foil in a 325° oven.
• 15 notes: sumac is a fruity, tangy spice made from dried, ground berries. it is available at middle eastern markets and online from penzeys.com.