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SPINACH PIES (Fatayer Bi Sabanekh)
Makes 12-15 pies, freezes well.

1/2 recipe basic savory pie dough (recipe follows)
2 pounds fresh spinach or 3 ,10 oz packages frozen spinach
1 cup finely chopped onion
1 1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1/4 cup lemon juice
1/4 cup olive oil
1/3 cup pine nuts browned in 3 Tablespoons butter and drained (optional)
lemon wedges

Divide pie dough into 12-15 balls and roll into 4 inch circles
about 1/8-1/4 inch thick. Wash, Drain and chop fresh spinach or
cook frozen spinach, drain and chop. Lightly squeeze out moisture
and place in large bowl. Add onion, salt and optional pepper to
spinach. Mix well and let stand a few minutes. Stir in lemon juice
and oil. Add browned pine nuts if desired. It should taste like a
good salad.

Place a small amount of spinach mixture in center of each round of
dough. Form a triangular pie by drawing two sides of dough to the
center and pinching shut a seam from center to the corner. Then
draw up the remaining flap of dough and pinch shut the remaining
seams, leaving a small opening to vent the pie in the center. Or
make vertical pleats of dough around the filling to form a round
open tart. (The former method is more traditional). Brush with
olive oil.

Bake at 375 - 400 degs F for 15 minutes, until brown on top and
bottom. Serve warm or cool with lemon wedges.


BASIC SAVORY PIE DOUGH (aajeen)

5 cups flour
1 tablespoon salt
2 teaspoon dry yeast
1 teaspoon sugar
1/4 cup lukewarm water
2 cups lukewarm water or milk
1/4 cup olive oil
(makes 25 four inch or 40 three inch pies)

Combine flour and salt in large bowl. In another bowl, dissolve
yeast and sugar in 1/4 cup lukewarm water. Let sit 5 minutes. Stir
yeast mixture into remaining water, or milk and add to flour mixture.

Mix well with wooden spoon and turn onto floured board. Knead well
for 8-10 minutes, until dough is very elastic and smooth. Place in
greased bowl and cover with dry towel. Set dough in warm spot until
it has doubled. Punch down and form into a ball. Let dough rest 10
minutes.

Divide dough into 25 or 40 pieces. Coat hands with oil and form
each piece into a ball. Cover dough with dry towel and let rise 30
minutes. Roll balls into circles 1/4 inch thick for fatayer or fill
and form into meat or spinach pies.

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