Every culture has their handpies... and all are delicious! Try some sumac salt to get an authentic Middle Eastern twang, and make it easy using pizza dough or empanada discs.
Ingredients:
1 pizza dough ball or package of empanada dough discs, thawed
1 lb spinach, roughly chopped
2 T olive oil
1 large yellow onion, finely chopped
1 t sumac salt
ground black pepper or peperoncini, to taste
1/2 t cider vinegar
1 large egg, lightly beaten
Warm the olive oil in a large pot, then add the onion and cook until softened.
Add the spinach and keep stirring, to make sure it cooks evenly.
When all of the spinach has wilted, remove the pan from the heat and carefull drain off any liquid (or put in a fine colander for a minute or 2).
Mix in the suac salt, pepper and vinegar, then taste and adjust.
If you are using pizza dough, roll it out to a 1/4-inch thickness on a clean and lightly floured surface. Use a glass or 4-inch cookie cutter to cut the dough into circles.
In the middle of each circle of dough or empanada disc, put 2 spoonfuls of spinach filling. Bring up the edges at three points toward the middle to make a peak, forming a triangular package. Lightly seal by pinching with your fingers.
Preheat oven to 400 and prepare a baking pan.
Beat the egg and brush the surface of each pie, then bake 10- 15 minutes, or until golden brown.
Serve with tahini yogurt dip, felafel, hummus, or kebobs.
