This pie makes a nice snack or a light meal. It can also be served to guest who come in for evening tea.
Preparation Time: 2.5 hours
1 pack Spinach.
1 pack yeast.
1/2 cup milk.
1/3 cup olive oil.
3 cups flour.
4 tablespoons lemon juice.
5 onions, finely chopped.
Mix 1 teaspoon salt with flour.
Make a hole in the center of flour mixture.
Mix milk and vegetable oil with dissolved yeast and add to the hole in flour.
Mix well and knead using both your hands until dough is firm and doesn't stick to dish.
Add more flour if dough feels sticky in your hands.
Brush dough with little oil, put in a large bowl, cover with a piece of cloth or a clean towel and leave in a warm place for 1 hour to rise until almost doubled.
During dough fermentation, you can prepare the spinach filling.
Preparing spinach filling and pie
Add 1 tbsp salt to chopped onions and set aside for 5 minutes.
Put spinach in a bowl, add onions to spinach.
Add olive oil and lemon juice and mix well.
Roll until dough thickness.
Using a knife cut dough into squares.
Put 1 tablespoon spinach filling into each square.
Fold the sides over filling and stick the edges together with your fingers.
Brush a baking sheet with oil and arrange the spinach pies on it.
Serve on platter, garnish with parsley.