Best 3 Spinach Pies Middle East Palestine Recipes
Journey into the heart of Middle Eastern cuisine and discover the delectable flavors of spinach pies from Palestine. With a rich culinary heritage and a treasure trove of traditional recipes, Palestine offers a tantalizing array of spinach pies that cater to diverse tastes and preferences. From the classic flavors of the traditional Palestinian spinach pie to more modern variations, this article will guide you through the culinary journey of discovering the best recipes for spinach pies from this vibrant region. Explore the secrets of creating the perfect filling, crafting a flaky and golden crust, and mastering the art of combining herbs, spices, and fresh ingredients to create a symphony of flavors that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
PALESTINIAN SPINACH PIES
From Food & Wine. "The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored with feta, as it is in the more common Greek spinach pies. Instead, it's spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do." The entire article is so inspiring- one woman helping immigrant women via baking bread. The yeast amount is correct.
Provided by WiGal
Categories Yeast Breads
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil.
- Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
- Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
- Add the diced onion and cook over moderate heat until softened, about 7 minutes.
- Add the sumac and lemon juice and season with salt and pepper.
- Stir in the spinach and let cool completely.
- Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces.
- Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
- On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border.
- Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
- Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg.
- Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back HALFWAY through baking.
- Transfer the spinach pies to a platter and serve warm or at room temperature.
- MAKE AHEAD: The cooled spinach pies can be tightly wrapped in foil and refrigerated overnight. Reheat the pies in the foil in a 325° oven.
- NOTES: Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets and online from penzeys.com.
SPINACH PIES (MIDDLE EAST, PALESTINE)
This is the spinach mixture used to make spinach pies that use the basic dough recipe I have posted. These are absolutely delicious, especially with soup. Excellent dish for Ramadan, either suhr or uftur! **The preparation time doesn't include the time it takes to make the dough.
Provided by Palis Favorites
Categories < 30 Mins
Time 30m
Yield 10-12 pies, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash spinach, chop, and sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess water.
- Mix with all the ingredients and set aside.
- Using the basic dough recipe that I have posted, take the 2 1/2" balls of dough and roll out to 4" circles (more like squares with rounded edges).
- Put a heaping tablespoon of spinach filling on each circle.
- Fold up from the bottom to the middle, and bring in sides to center to form triangle. (If you put one corner in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle).
- Press down seams firmly and pinch ends together.
- Grease pan and place pies on the pan (seams down) and brush the tops with olive oil.
- Bake in a preheated 400°F oven until pies are golden brown. (I have a older gas stove, and had to turn my oven to about 325°F in order for the top and bottom to cook evenly, so adjust the temperature according to your oven).
EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST
Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.
Provided by Aarti Sequeira
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dukkah: Preheat the oven to 350˚ F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.
- Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.
- Make the pie: Increase the oven temperature to 400˚ F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.
- Rinse the spinach. Drain, but don't worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly.
- Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)
- Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.
### **Summary**
- Peach pie is a classic American dessert that can be enjoyed all year round. While fresh peaches are available during the summer months, you can still make peach pie using canned or冷凍 peaches.
- The most important tip for making a great peach pie is to use ripe peaches. Ripe peaches are sweeter and have a more pronounced peachy flavour than underripe peaches.
- To make sure your peaches are ripe, check for a few things:
- The peaches should be slightly soft when you press on them.
- The skin of the peaches should be a deep, golden yellow color.
- There should be no green tinge to the skin of the peaches.
- Once you have ripe peaches, you can start making your pie. There are many different peach pie crusts you can choose from, but a classic all-butter crust is always a good option.
- To make the pie crust, you will need:
- 1 1/2 cups all-purposeflour
- 1/2 cup of cold, unsalted butter, cut into small pieces
- 1/4 cup of cold water
- 1/2 cup sugar
- 1/4 teaspooonsalt
- To make the pie crust:
- Place the all-purpose 麵粉, sugar, and salt in a large bowl.
- Use your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the cold water one tablespoon at a time, until the mixture just comes together.
- Form the mixture into a ball, then flatten it into a disc.
- Wrap the disc in plastic and refrigerate for at least 30 minutes.
- While the pie crust is chilling, you can make the peach pie. To make the peach pie, you will need:
- 6-8 ripe peaches, peeled and sliced
- 1/2 cup of sugar
- 1/4 cup cornstarch
- 1/4 cup tapioca starch
- 1/4 cup all-purpose 麵粉
- 1/2 cup unsalted butter, cut into small pieces
- 1 egg yolk
- 2 tablespoons of milk
- To make the peach pie:
- Preheat the over to 375 degrees Fahrenheit.
- In a large bowl, toss the sliced peaches with the sugar, cornstarch, tapioca starch, and all-purpose 麵粉.
- Pour the peach mixture into a 9-inch pie plate.
- Dot thepeach mixture with the butter.
- Top the peach mixture with the chilled pie crust.
- Crimp the edge of the pie crust to create a.
- In a small bowl, whisk together the egg yolk and milk.
- Brush the top of the pie crust with the egg wash.
- Bake the pie for 45-50 minutes, or until the crust is golden brown and the juices are bubbling.
- Let cool for 30 minutes before serving.
### **Conclusion**
Peach pie is a delicious and classic dessert that can be enjoyed all year round. By following these tips, you can make a perfect peach pie that your whole family will love.
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