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    Home » Appetizers

    March 3, 2022

    Spinach Pie Pockets

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    You don’t want to miss this take on the popular Spinach Pies (Fatayer). These bitesize Spinach Pie Pockets are what pie dreams are made of and the easiest way to prepare when time is limited.

    Stuffed with a mixture of spinach, combined with onion, and seasonings including salt, sumac (the magical ingredient), cumin, lemon juice, olive oil, and seven spices, these spinach pies are sure to satisfy!


    Say Hello to Your New favorite Appetizer

    The spinach pie pockets are filled with a savory sumac-spiced spinach mixture and baked until golden. They are the perfect appetizer to share with your loved ones.
    These tasty vegetarian hand-held pies are ideal for a quick meal or snack on the go.

    Why Make These Spinach Pie Pockets? For Convenience!

    I can say, I can whip up spinach pie pockets any time I want for my family or guests because it is that easy! I use my special ten minute quick dough recipe, shape a large rectangular shape, quickly chop and mix the spinach stuffing, and bake for about 12 minutes! They are absolutely taste the same and are absolutely delicious!

    Fatayer are a popular staple in Middle Eastern cuisine and very popular in the larger Mediterranean. They come in different shapes and flavors (fatayer sabanekh, meat pies or lahme bi ajeen, veggie pizza, cheese, etc.). They also make a great appetizer, mezze, or finger food!

    The Spinach Pie Pockets version has a new rectangular shape. A big rectangular pie stuffed with spinach and onions, and seasoned with sumac, seven spices, cumin, salt, and pepper is cut into tiny pies.

    The stuffing is coated in a zingy lemon and olive oil dressing before being sealed inside the dough rectangle and baked until golden and flaky. Because of their small size, they are ideal as an appetizer or light snack.


    Love from the First Bite

    A bite sized spinach pie pocket filled with spinach, chopped onions and seasoned with lemon juice and sumac.
    Crispy on the outside, tangy and juicy on the inside!

    Why You Will Love these Spinach Pie Pockets

    • They are hand-held and packed with delicious fillings.
    • They are the perfect choice for on-the-go lunch or to serve as an impressive breakfast for a crowd.
    • You can make them for parties, gatherings, and potlucks.
    • They can be served hot or cold.
    • Vegetarians and non-vegetarians alike will love them.
    • The flavor is unmatched by any other spinach pie.
    • Pies can be frozen and defrosted at a later time.

    Enjoy the Smell and Taste of these Gems

    Golden brown flaky spinach pie pockets ready to be served.
    These spinach pie pockets will disappear of the table in seconds!

    Frequently Asked Questions (FAQs)

    Can you freeze spinach pie pockets?

    Yes, definitely! They’re perfect for freezing. Simply bake the spinach pies and allow them to cool before placing them in a freezer bag. You can freeze them for up to a month.

    What do you serve with these spinach pie pockets?

    Spinach pie pockets are fabulous on their own or with a side salad, such as Fattoush, Tabouli, or Middle Eastern Salad.

    How do you eat these spinach pies?

    These spinach pocket pies make a delicious light dinner or a great snack at any time of day. You can also serve them from breakfast if you like.

    What is the difference between spinach pie pockets and the triangle pies?

    The only difference is the shape and convenience! The triangle spinach pies are a treat but they require some time. I can say, I can whip up spinach pie pockets any time I want for my family or guests because it is that easy! I use my special ten minute quick dough recipe, shape a large rectangular shape, quickly chop and mix the spinach stuffing, and bake for about 12 minutes! They are absolutely taste the same and are absolutely delicious!


    Follow these easy Steps to Make the Perfect Spinach Pie Pockets

    My Go-to 10 minute Dough!

    My 10 minute dough which I use to make all kinds of pies flattened into a wide rectangular shape and ready to filled with spinach and onions.

    First, form a 5-7 inch ball of dough then flatten out into a wide (4-5 inch wide) rectangular shape (refer to the video attached to recipe card).

    Spinach and onion mixture placed on the center of the rectangular shaped dough.
    Then, place the spinach and onion mixture onto the center of the rectangular shaped dough.

    The pie dough is folded from the to and bottom.
    Fold in from the top and bottom.

    The dough ends are folded from the longer side of the dough on top of each other to close the pie.
    Then fold over the dough ends from the longer side of the dough on top of each other to close the pie.

    The dough is secured tight by gently pressing down.
    Secure the dough tight by gently pressing down.

    The dough is flipped gently to the other side.
    Flip the long pie gently.

    The dough is flipped gently to the other side.

    The dough is pressed gently again to secure it.
    Press again.

    The dough is shaped and ready to pop in the oven.
    Ready to pop in the oven.

    Golden brown flaky spinach pie removed from the oven and ready to be cut.
    Crispy Golden Brown Spinach Pie!

    Top Tips

    When preparing the filling, squeeze out as much moisture from the spinach and onion as possible. If the spinach is watery, the pockets will pop open.

    Once the filling has been combined, place it in a colander with a bowl underneath to help release any juice.

    You don’t like onions? Try smashed garlic instead!

    Add pomegranate molasses to the spinach mixture to give the pies an extra tangy taste.


    Spinach Pocket Pies Ingredients

    All you need are these simple ingredients to make the most delectable pies ever!

    Filling Ingredients

    • baby spinach, chopped
    • medium onions, small cubed
    • olive oil
    • lemon or citric acid
    • sumac
    • seven spices or all spice
    • kamouneh spice
    • salt

    10 Minute Dough Ingredients

    • all purpose flour
    • warm water
    • sugar or honey
    • yeast
    • olive oil, or avocado oil, or canola oil

    Steps to Prep

    First, in a bowl add and mix the chopped spinach, cubed onions, olive oil, sumac, seven spices or all spice, ground kamooni or cumin, lemon or citric acid, and salt.

    You can purchase store bought dough or make your own.

    Next, form a 5 inch ball of dough then flatten out into a wide (4-5 inch wide) rectangular shape (refer to video attached to recipe card).

    Then, place the spinach and onion mixture onto the center of the rectangular shaped dough then fold in from the top and bottom. Then, fold over the dough ends from the longer side of the dough on top of each other to close the pie securing tight and gently pressing down.

    After that, flip the long pie gently (refer to photos in notes)

    Finally, place in preheated over at 450F for 10-12 minutes, then broil on high for about 1-2 minutes until golden.

    Allow to cool for 8-10 minutes, then slice your desired size pockets.


    Truly Irresistible!

    Spinach Pie cut into bite-sized pockets served and ready to be eaten.

    Recipes You Wouldn’t Want to Miss:

    • Simple Skillet Flatbread
    • Fruit & Ricotta Flatbread
    • Easy One Bowl Banana Bread
    • Lebanese Veggies Pizza (Pie)
    • Lebanese Spinach Pies-Fatayer
    • Easy Olive Bread
    • Meat Pies – Lahme Bi Ajeen
    • Greek Salad on Naan Bread
    • Manakeesh
    • Middle-Eastern Pancakes (Atayif)

    Spinach Pie Pockets

    Lama
    These tiny bitesize Spinach Pie Pockets are what pie dreams are made of. They are ideal as an appetizer or a light snack.
    5 from 7 votes
    Print Recipe Comment Pin Recipe
    Prep Time 35 mins
    Cook Time 12 mins
    Total Time 43 mins
    Course Appetizer
    Cuisine Middle Eastern
    Servings 8 people
    Calories 376 kcal

    Ingredients
      

    Filling Ingredients

    • 1 pound baby spinach chopped
    • 2 medium onions small cubed
    • ¼ cup olive oil
    • ¼ cup lemon or ½ teaspoon citric acid
    • 2 tablespoons sumac
    • 1 teaspoon seven spices or all spice
    • 1 tablespoon kamouneh spice
    • 1 tablespoon salt

    Dough Ingredients

    • 5 cups all purpose flour TAP HERE FOR DOUGH RECIPE INSTRUCTIONS
    • 2 cups warm water

      + ¼ cup if needed
    • 1 tablespoon sugar or honey
    • 1 teaspoon yeast
    • ¼ cup olive oil, or canola oil, or avocado oil

    Instructions
     

    Spinach Mix

    • In a bowl add and mix the chopped spinach, cubed onion, olive oil, sumac, seven spices or all spice, ground kamooni or cumin, lemon or citric acid, and salt.
    • You can purchase store bough dough or make your own.
    • Form a 5 inch ball of dough then flatten out into a wide (4-5 inch wide) rectangular shape (refer to video attached to recipe card)
    • Place the spinach and onion mixture onto the center of the rectangular shaped dough then fold in from the top and bottom. Then fold over the dough ends from the longer side of the dough on top of each other to close the pie securing tight and gently pressing down.
    • Flip the long pie gently (refer to photos in notes).
    • Place in preheated over at 450F for 10-12 minutes, then broil on high for about 1-2 minutes until golden.
    • Allow to cool for 8-10 minutes, then slice your desired size pockets.

    DOUGH RECIPE

      Video

      Notes

      It is preferable to use ground kammoony spice. You can purchase ground kamouneh spice online.
      Be sure to use my quick 10 minute dough recipe to make this recipe even easier!
      When preparing the filling, squeeze out as much moisture from the spinach and onion as possible. If the spinach is watery, the pockets will pop open.
      Once the filling has been combined, place it in a colander with a bowl underneath to help release any juice.
       
      I can say, I can whip up spinach pie pockets any time I want for my family or guests because it is that easy! I use my special ten minute quick dough recipe, shape a large rectangular shape, quickly chop and mix the spinach stuffing, and bake for about 12 minutes! They are absolutely taste the same and are absolutely delicious!

      Nutrition

      Calories: 376kcalCarbohydrates: 66gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 924mgPotassium: 465mgFiber: 5gSugar: 2gVitamin A: 5319IUVitamin C: 21mgCalcium: 81mgIron: 5mg
      Tried this recipe?Let us know how it was!
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        Recipe Rating




      1. Israa says

        March 06, 2022 at 9:05 pm

        5 stars
        I love it! Do you think i can fill it with meat like lahme bi ajeen?

        Reply
        • Lama says

          March 09, 2022 at 9:42 pm

          Yes, you can but make sure you cook the meat filling before stuffing and making into pockets! The only time I don’t cook the meat when making lahme bi ajeen is when it is an open faced meat pie.

          Reply
      2. Jackie says

        March 13, 2022 at 9:07 pm

        5 stars
        Love how these pies look! I just have a question. Can the dough be made in advance? If so, what’s the best way to store it??

        Reply
        • Lama says

          April 24, 2022 at 5:59 pm

          Yes you sure can! Store it in an oiled zip lock bag for 2-3 days in the fridge. More details are on the blog to store for longer in the freezer.

          Reply
      3. Hala says

        March 25, 2022 at 9:07 pm

        5 stars
        Tried this today and it really saved me time. Instead of making small pies i made 2 big ones. Thanks for the hack!!

        Reply
      4. Sanaa says

        May 21, 2022 at 8:17 pm

        5 stars
        Made these pies today with different stuffings. I saved sooo much time. Thanks for the recipe

        Reply
      5. D Harley says

        June 11, 2022 at 8:57 pm

        5 stars
        Awesome! Made them today and then they didn’t take much time. Everyone loved them. Will try different stuffings next time

        Reply
      6. Kanti says

        September 07, 2022 at 3:11 pm

        5 stars
        the recipe looks great and i cant wait to try it. I am confused, sumac is mentioned in the filling instructions but not the ingredients. Did i miss something? thanks Kanti

        Reply
        • Lama says

          September 08, 2022 at 1:19 pm

          Hi! Sumac is definitely in the recipe! I will update that..! Thank you Kanti, you are going to love this recipe!

          Reply

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      I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. My passion for cooking began after I got married when I challenged myself to prepare Thanksgiving dinner. With the help of my mom over the phone, I was so proud it turned out successful! Today, I share my passion across many social platforms like Instagram, Facebook and Pinterest! I am honored to connect with you through the recipes I prepare! about me!

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