SMALL SPINACH PIES

In the original recipes, leek, greens that grow in the wilderness, are used. In the United States we will have to settle for spinach, which is also commonly used in Lebanon today.

MAKES: 12 PIECES

INGREDIENTS:

• 3 cups (375 g) flour
• 2 cups (473 ml) olive oil
• 1 teaspoon salt
• 1 teaspoon dry yeast
• 1 1/3 cups (308 ml) water, heated to 125°F (50°C)
• 2 cups (300 g) finely chopped yellow onion
• 3 tomatoes, diced
• About 8 cups (250 g) fresh spinach leaves, coarsely chopped
• Almost 1 cup (235 ml) lemon juice

INSTRUCTIONS:

1. In a large mixing bowl, combine flour, 1 cup of olive oil, salt, and dry yeast. Add the heated water to the mixture and stir until smooth.
2. Cover the bowl with a damp towel and allow the dough to rise for 1 hour.
3. Heat the remaining 1 cup of olive oil in a large skillet. Add the chopped onion and fry slightly without darkening it. Add the diced tomatoes and continue to fry.
4. Add the coarsely chopped spinach leaves to the skillet and fry for a while.
5. Squeeze lemon juice over the mixture and remove the skillet from the heat.
6. Roll out the dough and cut out circles about 3 inches (7.5 cm) in diameter.
7. Add a teaspoon of filling onto each circle, fold the sides together to form a triangle, and pinch the edges together.
8. Bake the pies at 350°F (175°C) until they turn golden brown.
9. Serve the pies hot or cold.