Syrian Spinach Pies Recipe

Spinach Pies or فطاير سبانخ are a delicious triangle shaped vegetarian little pies that are made with Spinach, Onions, Tomatoes, Lemon juice, Sumac, Pomegranate Molasses and Pin Nuts.

The Levant (#Lebanon, #Jordan, #Palestine, and #Syria) is famous for making delicious pies of various types, including spinach pies, which are frequently prepared at the start of the #spinach season in the spring. Many housewives save the appropriate amounts of spinach in the freezer to be able to provide these pies to their families throughout the year.


“I love making these pies especially when I get fresh spinach from my #locallygrown farm at yasukochi family farms ”


I will be showing you in this blog how to make the most authentic Syrian Spinach Pies from scratch step by step:


Here is what you need:

For the dough:

3.5 cups of flour

1 cup warm water

1/4 cup of vegetable oil.

1 egg (optional and may eliminate if you are Vegan just replace with a 1/4 cup vegetable oil)

1 tablespoon Yeast

1 teaspoon of sugar.

1 teaspoon of salt.


For the Filling:

Fresh Spinach - about 3 cups chopped

One Large Yellow Onion - diced

1 large tomato diced

1 large sized lemon Or 2 small - juiced

1/4 cup olive oil

Handfull of Pine nuts

Sumac 1 tablespoon

Salt 1 teaspoon

1 tablespoon Pomegranate Molasses


Add salt to flour and sift flour into a deep, wide bowl. In the mixer bowl, add the yeast, sugar and warm water together. Mix well. And let it sit aside for 10 mins so the yeast can activate. Add 1 egg to liquid mixture and vegetable oil. Turn your mixer on and gradually pour the flour until a soft dough ball is obtained. Kneed for about 8 mins. Place dough in a bowl and cover with a plastic bag and leave in a warm place for at least 1 hour or more to ferment and rise.


To prepare the filling, mix all the ingredients until the flavor is absorbed. Leave the filling for 30 minutes, then strain well to remove liquid.



When dough is ready, break dough into 2 sections and use your hands to make small little dough balls. Cover dough balls and let rest for 15 mins.

Cut the dough into balls of medium size, then spread the balls using the rolling pin until they take a round shape.

Distribute the spinach filling on dough circles.


The dough is then closed as a triangle or a semicircle like an empanada.


Brush each pie with olive oil, set on a baking tray and bake on 375° for 14 mins until tender and golden in color.



Enjoy with cold white yogurt