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25 Dec 2020


for the dough

  • 2 tbsp active dry yeast
  • 2 tsp sugar
  • 2 C warm water
  • 6 C flour
  • 2 tsp kosher salt
  • 2/3 C canola oil (plus more to coat the bowl)

for the filling

  • 8 C fresh spinach or other greens (I like using a mix of sturdy leafy greens, it’s more interesting that way)
  • 1 lb ground meat (lamb or beef)
  • 3 C finely diced yellow onion
  • 2 tsp kosher salt
  • 1/2 tsp finely ground black pepper
  • 1 C freshly squeezed lemon juice (and ZEST from those lemons)
  • 1 tsp cinnamon or allspice
  • 1 C pine nuts or chopped walnuts, toasted


  1. Dump all the dough ingredients in your stand mixer and knead with dough hook until very soft, smooth, and tacky (but not sticky enough to leave dough on your hands).

  2. In a clean large bowl, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes.

  3. Now we’re onto the flling! Sprinkle half the salt on the spinach in another large bowl. Set aside for 10 minutes

  4. Squeeze as much juice out of the spinach as possible. Discard the liquid - we want nice dry spinach for our filling.

  5. Chop up the spinach. I think we tend to go sorta coarse not really big chunks.

  6. Combine the spinach with the rest of the filling ingredients (don’t forget the remaining tsp salt!).

  7. Preheat the oven to 375 F and line a few baking sheets with parchment or silpat.

  8. Work with about 1/4 the dough at a time. Roll out to 1/8” thick, into 4” squares. (They’re supposed to be rounds and ultimately triangles, but I don’t care about the shape, so I prefer squares so I don’t have to deal with re-rolling scraps.)

  9. Place a heaping tablespoon of filling in the center of each 4” dough piece. Try to keep it in the center without touching the edges. The dough is pretty forgiving, though.

  10. Bring the sides of the dough together in the center over the filling and pinch firmly together.

  11. Place on baking sheets and brush with a bit of olive oil. They don’t spread much, so maybe an inch or so apart.

  12. Bake for 18-20 minutes, or until golden brown. (We actually use convection mode by default nowadays and this seems fine.)


Mostly from here, but we mix meat and random greens and use a lot more lemon and simplified some of the steps based out of sheer laziness. (And doubled the quantities. Probably should make even more. These freeze well and are great with hot sauce.)