To start, I Cut the spinach into small pieces and sprinkle it with salt. Let it sit for about 15 minutes so the leaves release their water. Afterward, squeeze the spinach firmly with your hands to remove the excess liquid. Once drained, place the spinach in a large mixing bowl, ready for the filling.
For the crust, I usually reach for phyllo dough because it bakes up crisp and light. I brush each sheet with olive oil and layer them to create delicate, shattering flakes. If I feel like making the pies more rustic, I prepare a simple homemade pastry with flour, olive oil, and a splash of water. Either way, the crust adds just the right balance to the creamy spinach filling.
I prefer shaping the Vegetarian Spinach Mini Pies into individual triangles or hand-sized rounds. Smaller portions make them easy to serve at parties or pack for lunches. Once I fold and seal them, I bake the pies until the crust turns golden brown and the filling peeks out in little bursts of green and white.
Vegetarian spinach pies work beautifully as appetizers, but they also shine as a main dish with a side salad. They freeze well too, so I often double the recipe and keep extras on hand for quick meals. When I reheat them, they stay crisp and flavorful.
If you want a dish that feels indulgent yet wholesome, bake these spinach pies. The flaky crust, savory cheese, and rich greens create a combination that satisfies cravings while nourishing the body. Every time I pull a tray from the oven, I remember why I keep this recipe close—it never fails to impress guests or brighten a weekday meal.
Vegetarian Spinach Mini Pies
Ingredients
- 5 cups all purpose flour
- 2 tbsp yeast
- 3 tbsp sugar
- 1 tbsp salt
- ¼ cup 3 tbsp olive oil
- 1½ cups warm water
- For filling:
- 500 g Spinach roughly chopped
- 1 medium onion cut into small dices
- 2 tbsp lemon juice
- 1 tsp sumac
- pinch black pepper
- pinch curry
- Salt to taste – i added 1 tsp salt
- Egg wash optional :
- 1 egg
- 1 tsp milk
Instructions
- Cut the spinach into small pieces and sprinkle it with salt. Let it sit for about 15 minutes so the leaves release their water. Afterward, squeeze the spinach firmly with your hands to remove the excess liquid. Once drained, place the spinach in a large mixing bowl, ready for the filling.
- Add all filling ingredients (onions, garlic, cheese, herbs, and spices).
- Mix well until the ingredients combine evenly.
- Set the mixture aside while you prepare the dough.
- In a large mixing bowl, combine 2 cups of flour, yeast, sugar, salt, and water.
- Knead until the ingredients come together smoothly.
- Cover and let the dough ferment for 10 minutes.
- After 10 minutes, add the remaining flour and olive oil.
- Knead again until the dough feels smooth and elastic.
- Lightly dust a clean surface with flour.
- Roll the dough into a ball and spread it out evenly on the surface.
- Cut the dough into portions, then fill each with a spoonful of spinach mixture.
- Fold the dough into a triangle shape and press the edges firmly.
- Place the pies on a baking tray lined with parchment paper.
- Whisk an egg with milk to prepare the egg wash.
- Brush the tops of the pies with the egg wash for a golden finish.
- Bake in a preheated oven at 220°C for about 15 minutes, or until the pies turn golden brown.
- Let the pies cool slightly before serving.
