Skip to main content
Home
Egyptian Cuisine and Recipes
Egyptian Cuisine and Recipes
  • Home
  • About
  • Site map
  • Contact

Spinach pies فطيرة بالسبانخ

  1. Home

Tue, 2006-07-18 13:26 by shima

Notes:

This pie makes a nice snack or a light meal. It can also be served to guest who come in for evening tea.

Servings: 4

Preparation Time: 2.5 hours

Ingredients

1 pack Spinach.
1 pack yeast.
1/2 cup milk.
Vegetable oil.
1/3 cup olive oil.
3 cups flour.
4 tablespoons lemon juice.
Salt.
5 onions, finely chopped.
Parsley.

Cooking Instructions
Preparing dough

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.

Tags: 
Snacks
  • Add comment

Comments

Amani (not verified)

spinach pies

Sun, 2007-04-29 20:53

hi , what kind of spinach should I use to make spinach pies, frozen or row? Should I cook the spinach before stuffing the dough? spinach has a lot of water , how to get rid of it ibefore stuffing?
Thanks

  • reply

Anonymous (not verified)

spinach pie

Mon, 2008-05-05 09:25

Yet again the cup strikes - there are parts of the world (most) who don't use cups and sticks. We use grams and litres.

How much is a pack of spinach and why not use fresh maybe even from your own garden!

  • reply

Add comment

Formatting options

Default

  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd> <h3> <h4> <h5> <p> <br> <img> <figure> <figcaption>
  • Lines and paragraphs break automatically.
Cancel

Site map

Recipes

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Meat
  • Poultry
  • Rice
  • Seafood
  • Snacks
  • Soups
  • Vegetables

Ingredients

  • Ingredients

Articles

  • Articles

User login

  • Reset password

Search

Recent Content

  • Privacy Policy
  • Sahlab (salep, saloop, salop) سحلب
  • Carob (Locust bean) drink Kharroob خروب
  • Molasses / عسل أسود - عسل سرياقوسي
  • Halawa Tahinia / Halwa / Halva حلاوة طحينية

© Copyright 2005-2025 Egyptian Cuisine and Recipes.
Please read our privacy policy before you post any information on this site.
Site development by 2bits.com Inc.