Spinach pies

Spinach pies

By
From
Alimentari
Makes
10–12 pies
Photographer
Lauren Bamford

From day one of Brunswick Street Alimentari, my mum was making pies for us from home every morning, seven days a week, for about ten years. She’d make about twenty spinach pies, twenty Haloumi pies and twenty Sambusic – sixty pies a day delivered hot to us every morning. This was one of the things that first put the deli on the map – a quick, tasty and cheap snack that everybody loved.

Ingredients

Quantity Ingredient
1 bunch spinach, washed, drained and roughly chopped
1 large onion, diced
1 teaspoon see method for ingredients
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons olive oil
1 quantity see method for ingredients

Method

  1. Preheat the oven to 260°C or the highest temperature it will go. Grease two large baking trays.
  2. Squeeze any excess moisture from the spinach and place into a bowl. Add the onion, baharat, salt, lemon juice and olive oil, and toss to combine well.
  3. Divide the pie dough in half and work with one piece at a time. Roll out onto a well-floured work surface into a rectangle about 3 mm thick. Cut out circles using a 12 cm cutter. Collect the offcuts and roll out again to use up all of the dough. You should get 10–12 circles.
  4. Spoon 2 tablespoons of the spinach mixture into the centre of each dough circle. Bring up the dough into three sides and press the edges together to form a pyramid.
  5. Place the pies onto the prepared baking trays and bake for 20 minutes or until golden.
Tags:
alimentari
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