If you’re looking for a perfect healthy snack that’s packed with veggies, is portable and freezes incredibly well and then this is the recipe for you!

I’ve had many versions of spinach pies over the years in different countries. I’ve had them from bakeries and I’ve had them homemade. But this is by far the best one I’ve ever tasted. It comes to me courtesy of my mother-in-law who’s worked out the kinks of this recipe over 30 years, so this recipe has been rigorously tested by her and then I further refined it to suit our family’s tastes.

I love how my kitchen smells so warm and welcoming when these are baking. It’s like you’ve walked into a Lebanese bakery. That’s when my husband and son start to slowly drift into the kitchen to begin trying to get their hands on these freshly-baked little triangles of goodness. And that’s how you know the spinach pies are almost done baking.

Enjoy and sahtein*!

Serena

*Sahtein means “double health” in Arabic and we say it to wish someone a healthy meal, the same way some people say “bon appetit.”

Mix all the ingredients for your filling together in a bowl and then taste it to adjust seasonings. Different ingredients (especially sumac) will taste a bit different depending on where they’re from and how long they’ve been sitting on a store shelf. It should taste tangy, but none of the flavors should be overwhelming.

Use a cup to cut out dough rounds or use a dough cutter (or knife) to section out little balls of dough. Then roll them out relatively thin on a floured surface. The dough will dry out unless you keep it covered. So I like to cover with a damp kitchen towel.

Next, take a tsp or two and place them in the center of your dough round. Then you’ll need to bring the 3 sides of the dough together. Start with one at a time. I like to pinch one corner (I always start with the lower right corner for some reason) and pinch the dough together until you get to the middle. The do the lower left corner, then the top. You should end up with a stuffed pyramid shape. Don’t worry if it’s not perfect, it take a while to get the hang of it. I remember when I first start I kept the dough on my surface so I could use both hands. Eventually, I learned to pick it up like I do here and I can do the two bottom edges at the same time.

Take your time and go easy on yourself. They’ll taste delicious no matter what they look like!

You can place them on the table to pinch the edges together if that’s easier for you!

Place them a few inches apart on a cookie sheet. Try not to move them around once you’ve put them down because the dough is so thin they might tear. I suggest you cover them with a damp kitchen towel while you form them rest so they don’t dry out.

When they’re golden brown they’re ready to be taken out of the oven (and your kitchen will probably be smelling delicious at this point as well!) Let them cool for a few minutes on a cooling rack and then it’s go time.