Irresistible Spinach Pies (Soft Dough, Tangy Lemon Filling)
Max Global: Spinach pies are one of those baked snacks that feel both comforting and light at the same time. They’re small, handheld, and perfectly portioned—ideal for breakfast, a lunchbox, or a quick bite with tea. What makes these spinach pies stand out is the filling: spinach and onion with a fresh lemon lift, plus an optional sprinkle of sumac for extra tang.
MAX Global brings you a clear, reliable recipe with simple steps, smart tips to avoid soggy filling, and an easy triangle shape that bakes beautifully.
Why you’ll love these spinach pies
The dough is soft and easy to work with, and the filling is bold without being heavy. Lemon juice brightens the spinach and balances the onion, while olive oil ties everything together. If you enjoy baked savory pastries that don’t rely on deep-frying, spinach pies are a great recipe to keep on repeat—especially because they freeze and reheat well.
Ingredients
Dough (serves about 6; makes 18–24 small pies)
- 3 cups all-purpose flour
- 1 cup warm water (warm, not hot)
- 1/4 cup neutral oil (corn oil or vegetable oil)
- 1 large egg
- 3 tablespoons powdered milk
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
Filling
- 500 g (about 1.1 lb) chopped spinach
- 1 large onion, finely chopped
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1 tablespoon sumac (optional, for extra tang)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
Step-by-step: How to Make Spinach Pies
1) Mix and knead the dough
Add 2 cups flour to a mixing bowl (or stand mixer), then add powdered milk, sugar, salt, yeast, oil, and the egg. Mix until the texture looks slightly sandy. Pour in the warm water and mix again.
Start adding the remaining flour gradually while kneading until you get a smooth, soft dough that doesn’t stick to your hands. If it feels sticky, add flour one tablespoon at a time. If it feels dry, add a teaspoon of water.
Divide the dough into small balls, place them on a lightly oiled tray, cover, and let rest in a warm place for 20 minutes.
Step-by-step: How to Make Spinach Pies
1) Mix and knead the dough
Add 2 cups flour to a mixing bowl (or stand mixer), then add powdered milk, sugar, salt, yeast, oil, and the egg. Mix until the texture looks slightly sandy. Pour in the warm water and mix again.
Start adding the remaining flour gradually while kneading until you get a smooth, soft dough that doesn’t stick to your hands. If it feels sticky, add flour one tablespoon at a time. If it feels dry, add a teaspoon of water.
Divide the dough into small balls, place them on a lightly oiled tray, cover, and let rest in a warm place for 20 minutes.
2) Prepare the filling (the “no watery pies” rule)
Cook the spinach in a pan over medium heat for 5–7 minutes until wilted. Remove from heat and drain it extremely well. Press the spinach firmly (a clean towel helps) so you remove as much liquid as possible—this is the key to spinach pies that bake neatly and don’t leak.
Transfer spinach to a bowl, then add onion, olive oil, lemon juice, salt, black pepper, chili flakes, and sumac (if using). Mix well and let the filling cool to room temperature.
Nutrition note: Pairing spinach with a vitamin C source like lemon can help the body absorb plant-based iron more efficiently.
3) Shape the spinach pies into triangles
Preheat the oven to 350°F (180°C). Lightly oil a baking sheet.
Roll each dough ball into a circle about 3–4 inches (8–10 cm) wide. Place 1 tablespoon of filling in the center.
To form a triangle:
- Bring two edges together and pinch at the top
- Bring the third edge up and pinch the seams closed
- Press the corners firmly so they don’t open during baking
Place the shaped spinach pies on the tray with space between them. Cover and let them rest for 15 minutes.
4) Bake until golden
Bake for 12–18 minutes (depending on your oven) until the spinach pies turn deep golden on top. Let cool for 5–10 minutes before serving so the filling sets.
Serving and storage
Serve spinach pies warm with yogurt, a fresh salad, or a simple dipping sauce. They’re also excellent for meal prep: store leftovers in the fridge and use within 3–4 days, or freeze for longer storage.
These spinach pies prove that a simple baked snack can still feel special. The soft dough, tangy lemon filling, and clean, savory flavor make them perfect for everyday baking—whether you serve them at breakfast, pack them for later, or keep a batch in the freezer for busy days. MAX Global recommends adding these spinach pies to your weekly rotation as a reliable, crowd-pleasing recipe that’s easy to repeat and hard to resist.
