Similar to the Greek spanakopita, which is made with filo pastry, variations of these flaky Lebanese spinach and feta pies are eaten in Middle Eastern countries including Turkey and Syria.

Makes
6

Preparation

2hr

Cooking

15min

Skill level

Mid
By
Average: 2.6 (42 votes)
Yum

Ingredients

  • 50 ml warm milk
  • 1 tsp caster sugar
  • 1½ tsp dried yeast
  • 350 g (2⅓ cups) '00’ pasta flour (see Note)
  • 80 ml (⅓ cup) olive oil, plus extra, to grease
  • lemon wedges, to serve

 

Spinach filling

  • 300 g (1 bunch) English spinach, trimmed, washed, chopped
  • 1 onion, chopped
  • 1 tsp ground allspice
  • 2 tsp sumac
  • 40 g (¼ cup) toasted pine nuts
  • 2 tbsp lemon juice
  • 100 g crumbled fetta or grated haloumi

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.

Instructions

Proving time 1 hour 15 minutes
Standing time 30 minutes

To make dough, combine milk, sugar and yeast in a large bowl and set aside in a warm place for 5 minutes or until mixture bubbles. Add flour, 2 tablespoons of the oil, ½ tsp salt and 160 ml water and stir to form a dough. Turn out onto a lightly floured work surface and knead for 8 minutes or until smooth and elastic. Place in a lightly greased bowl, cover and set aside to prove in a warm, draught-free place for 1 hour or until dough doubles in size.

Meanwhile, to make filling, place spinach and onion in a colander, sprinkle over 1½ tsp salt and toss spinach until well combined. Set aside for 30 minutes, then squeeze out excess moisture. Place in a bowl with spices, pine nuts, lemon juice, fetta and ½ tsp black pepper, and toss to combine.

Divide dough into 6 and roll out each piece on a lightly floured work surface to 20cm rounds. Place one-sixth of the filling in the centre of a round and shape filling into a triangle. Fold two sides of dough, slightly overlapping, over filling, then fold up third side to form a triangle. Lightly press edges together to seal and brush triangle with remaining oil. Carefully place triangles on a greased oven tray. Repeat with remaining filling and dough, cover with plastic wrap and set aside for 15 minutes or until slightly risen.

Meanwhile, preheat oven to 200°C. Bake triangles for 15 minutes or until light golden and cooked through. Serve spinach triangles warm with lemon wedges.

 

Note
• '00’ pasta flour, available from supermarkets and delis, is a super-fine Italian flour grade. Substitute plain flour. 

 

Photography by John Laurie.

 

As seen in Feast magazine, November 2011, Issue 3.