Description
Delight in these authentic Lebanese Spinach Pies, a delicious and savory pastry filled with a spiced spinach and onion mixture. These crispy, golden-brown pies are perfect as appetizers or snacks, featuring the aromatic flavors of cinnamon and lemon juice wrapped in delicate phyllo dough.
Ingredients
Scale
Filling
- 2 cups fresh spinach, chopped
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon juice
Dough & Assembly
- 1 package phyllo dough
- 1/2 cup water, for sealing
- Additional olive oil for brushing phyllo layers
Instructions
- Sauté Onions: In a pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and cook until they become translucent and soft, about 5 minutes.
- Cook Spinach and Seasonings: Add the chopped spinach to the pan with the onions, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cinnamon. Stir and cook the mixture until the spinach wilts and most of its moisture evaporates, about 3-4 minutes.
- Add Lemon Juice and Remove from Heat: Stir in 1 tablespoon of lemon juice to add brightness, then remove the pan from heat and set the filling aside to cool slightly.
- Prepare Phyllo Dough: Lay out the phyllo dough sheets on a clean surface, and brush each sheet generously but gently with olive oil to prevent drying and enhance crispiness.
- Cut and Fill: Cut the brushed phyllo sheets into strips. Place a spoonful of the spinach filling at one end of each strip.
- Fold Pies: Fold the phyllo strips over the filling to form small triangles, continuing to fold along the strip lengthwise, sealing the edges with a little water to keep the triangles intact while baking.
- Bake: Preheat the oven to 375°F (190°C). Arrange the pies on a baking sheet and bake for 20-25 minutes or until the phyllo is crisp and golden brown.
Notes
- Phyllo dough can dry out quickly—keep unused sheets covered with a damp towel while working.
- For extra flavor, add a pinch of nutmeg or use fresh herbs like parsley or dill in the filling.
- These pies can be prepared ahead and frozen before baking; bake directly from frozen by increasing baking time by 5-7 minutes.
- Use olive oil or melted butter for brushing phyllo to get a rich, crispy texture.
