Spinach And Cheese Pies

Ingredients

• 600 g (5 cups)plain flour
• 480 ml (2 cups)warm water
• 120 ml (½ cup)vegetable oil
• 25 g (2 tbsp)sugar
• 18 g (2 tbsp)yeast
• 5 g (1 tsp)salt
• 400 gfresh spinach, chopped
• 1 largeonion, chopped
• 45 ml (3 tbsp)sumac
• 30 ml (2 tbsp), or more to tastelemon juice
• 30 ml (2 tbsp)olive oil
• 1 tspblack pepper
• 2 tspsalt
• To tastemozzarella cheese

Instructions

1. 1

   Start the dough

   Mix the warm water, sugar, salt, yeast and 240 g (2 cups) of the flour. Leave the mixture to rest for 10 minutes, until it has doubled in size.

2. 2

   Finish the dough

   Add the remaining 360 g (3 cups) of flour and the vegetable oil. Mix until a soft dough forms, then cover it and set it aside.

3. 3

   Mix the filling

   Combine the spinach, onion, sumac, lemon juice, olive oil, black pepper and salt. Squeeze out any excess liquid.

4. 4

   Fill the pies

   Roll out the dough and cut it into rounds with a round cutter. Add filling to each round, top with mozzarella and arrange the pies on a baking tray.

5. 5

   Bake until golden

   Bake at 260°C (500°F) until golden.

What are spinach and cheese pies?

These are small savoury pastries filled with spinach, onion and seasoning, then topped with mozzarella. They sit in the same broad family as spinach-filled pies found in Levantine cooking, where sumac and lemon give the greens a distinctive tartness.

This version uses a yeast-raised dough and a simple cheese topping. Draining the spinach mixture helps keep the pastry from becoming soggy as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 29g protein, 125g carbs, 39g fat.

Most of the carbohydrates come from the flour, while the vegetable and olive oils and mozzarella contribute much of the fat; the flour, spinach and cheese provide protein. Pair a pie serving with a generous salad or other vegetables to round out the plate. Nutrition is approximate because the recipe gives no amount for the mozzarella.

Building a soft dough

Yeast mixture: resting the water, sugar, salt, yeast and first portion of flour for 10 minutes gives the mixture time to rise before the rest of the flour goes in.

Final dough: add the remaining flour and oil until the dough is soft. The recipe gives no kneading time, so mix only until it comes together into a workable dough.

Keeping the filling bright

Sumac and lemon: sumac brings a tangy, fruity sharpness, while lemon juice lets you adjust the filling to your taste. Add more lemon if you prefer a sourer result.

Spinach and onion: combine these with the seasonings, then squeeze out excess liquid before filling the pies. This helps the dough bake through rather than sitting against a wet filling.

Shaping and topping

Rounds: roll the dough and cut out circles with a cutter. Keep the rounds similar in size so they are easier to fill and bake evenly.

Cheese: add mozzarella on top of the filling. The recipe does not specify an amount, so use enough to cover each pie without burying the spinach.

Baking at high heat

Temperature: the specified oven temperature is 260°C (500°F), a very high setting. Check that your oven can safely reach it and use a baking tray suited to that temperature.

Doneness: bake until the pies are golden, as the recipe directs. No baking time is given, so keep an eye on them rather than relying on a set number of minutes.

Serving the pies

These pies can be served warm as a snack, light meal or part of a shared spread. A crisp salad or sliced vegetables make a fresh contrast to the soft dough and melted cheese.

Because the filling is lemony and seasoned with sumac, mild accompaniments work particularly well. Serve extra lemon alongside if you like a sharper finish.

Recipe notes & tips

• Measure the flour by weight where possible for a more consistent dough.
• Let the yeast mixture rest for the full 10 minutes before adding the remaining flour.
• Squeeze excess liquid from the spinach mixture before filling the dough rounds.
• Use a cutter to make rounds of similar size for more even baking.
• Watch the pies closely at 260°C, since the recipe does not give a baking time.

Variations

• Extra lemon: add more lemon juice to the filling for a sharper, more sour flavour.
• More sumac: increase the sumac slightly for a more pronounced tang.
• Cheese choice: use another melting cheese in place of mozzarella.
• Herb addition: mix chopped parsley into the spinach filling for a fresh note.
• Smaller pies: cut smaller rounds and use less filling in each one.

Common mistakes to avoid

• Wet filling: excess liquid can make the pastry soggy; squeeze it out before shaping.
• Rushing the yeast: skipping the 10-minute rest misses the dough's first rise; leave the mixture until doubled.
• Adding too much filling: overfilled rounds are difficult to handle; use a modest amount and leave space at the edges.
• Uneven rounds: different sizes may bake at different rates; cut them consistently.
• Unwatched baking: a very hot oven can brown the pies quickly; check them frequently until golden.

How to store

Cool leftover pies and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through; the dough may soften if reheated in a microwave.

Frequently asked questions