• file:9945_lebanese-spinach-triangles.jpg

These vegetarian spinach triangles are a great prepare-ahead dish and work well as part of a mezze. Freeze cooked triangles for up to one month. To reheat, wrap defrosted triangles in foil and place in a 150°C oven for 15–20 minutes until warm.






Skill level

Average: 3.6 (22 votes)


  • 500 g plain flour
  • 2 tbsp olive oil, plus extra to brush
  • 7 g dried yeast
  • ½ tsp salt
  • olive oil, to brush


  • 2 bunches English spinach, trimmed
  • 1 brown onion, finely chopped
  • 2 spring onions, finely chopped
  • 1 large tomato, seeds removed, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp salt, to taste
  • 1 tsp sumac (see note)
  • ½ tsp Lebanese mixed spices (see Note)
  • ½ tsp ground black pepper
  • ¼ tsp dried chilli flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Proving time 2 hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place the flour in a bowl, add the olive oil and rub in with your fingertips until the flour resembles fine crumbs. Dissolve the yeast and salt in 310 ml (1¼ cups) warm water. Make a well in the centre of the flour and pour in the water. Using a wooden spoon, mix until the dough starts to come together. Tip out onto a lightly floured work surface and knead for 4–5 minutes until smooth. Place in an oiled bowl, cover with plastic wrap and set aside in a warm place for 1½–2 hours until doubled in size.

Meanwhile, to prepare the filling, wash the spinach and drain well, using your hands to squeeze out excess water. Dry the spinach using a clean tea towel. Finely chop the spinach then place in a large bowl with the remaining ingredients and mix well to combine. Transfer to a colander while you roll the triangles, as the salt in the filling will begin to draw out moisture.

Preheat the oven to 200°C and line two baking trays with baking paper.

Divide the dough into 20 even pieces. On a lightly floured surface, roll each piece into a 12 cm round. Place 2 scant tablespoons of filling in the centre of each circle. Lightly brush edges with water and fold up to make a triangle, pressing the edges together to seal. Place on the baking tray, brush with extra olive oil and bake for 20–25 minutes until golden brown.

Serve hot or cold.


• Sumac is a purple-coloured spice used to add a tart, lemon flavour to Middle Eastern dishes and is available in Middle Eastern grocery stores and some supermarkets.
• Lebanese mixed spice is available from Middle Eastern grocery stores. If unavailable, combine 1½ tablespoons ground black pepper, 3 teaspoons allspice, ½ teaspoon cinnamon and ¼ teaspoon ground nutmeg. 


Photography by Alan Benson