Makes about 6 pies.
Ingredients for the dough:
- 1/2 tbsp active dry yeast
- 1/2 tsp sugar
- 2/3 cup warm water
- 1.5 cups AP flour
- 1/2 tsp salt
- 1/6 cup oil (canola or vegetable)
- some olive oil
Dissolve the yeast and the sugar in about 1/3 cup warm water and let sit for about 10-15 minutes. Blitz the flour and salt in a food processor and, once the yeast has sat for awhile, add the oil to the yeasty water. Slowly add the wet ingredients to the dry while mixing on slow speed with a dough hook attachment.
After about a minute, test the dough with your hand. If the dough sticks to your hand, sprinkle it with a good couple of tablespoons of flour, then grab it out of the mixer and knead for a couple of minutes by hand, until smooth and elastic. Set aside in an oiled, covered bowl for about 90 minutes.
While the dough is sitting, you can make the filling.
Ingredients for the filling:
- 3 cups fresh spinach, chopped
- 2/3 cup brown onion, finely diced
- 1/2 tsp salt
- a few grinds black pepper
- 1/4 tsp nutmeg
- 1/2 tsp sumac
- 1/4 cup crushed walnuts
- 1/6 cup freshly squeezed lemon juice
Sprinkle the salt over the spinach in a large bowl. Let sit for about 10 minutes, then squeeze all the juice out, if juice exists. Mix in the onion. When you are ready to fill the pastry, mix in the rest of the ingredients.
Once the dough has sat for a good 90 minutes, cut the dough in half, and roll the first half out onto a clean surface. Cut into shapes, as circular as possible (but, as you can tell from my non-triangular attempts, it doesn't really matter!) Fill with a couple tablespoons of filling, and pull the outer edges in, pressing the sides together so no filling can escape.
Place the pies onto an oil-sprayed baking sheet, brush with a bit of olive oil and put them in a 175'C oven for about 10 minutes. Check on them, turn them around if necessary and bake for another 5-10 minutes. They are done when browned on top.
Serve with an extra squeeze of lemon juice and a sprinkling of cayenne pepper.