Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box
• Perfectly imperfect

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

2 bunches fresh spinach or 2 packages frozen chopped spinach, defrosted and drained

1 bunch of green onions

1 medium onion

Salt and pepper to taste

1/4 cup olive oil

3/4 cup lemon juice

1 tsp. allspice

2 lbs. flour

1 cake of yeast or 1 package dry yeast

1 Tbsp. salt

3 cups lukewarm water

For basic dough:

Combine flour, yeast, 1 Tbsp. salt and 3 cups lukewarm water, mix well and knead until smooth. Cover with a cloth and let rest in a warm place until dough rises, about 1 1/2 hours. Roll dough like pie crust and cut into 4-inch rounds.

Cover with a cloth and allow to sit an additional 30 minutes.

For filling:

Wash spinach and drain well. Finely chop onions and leave them on top. Add 1 tsp. allspice and salt and pepper to taste and work with fingers, mixing well. Add oil and lemon and mix well.

After dough rounds are ready, place a heaping teaspoon of spinach filling on each round and close in the shape of a triangle.

Tip: When closing pies, be careful not to get juices on edges, which makes them difficult to close. If this happens, dip fingers in flour and close.

Cover bottom of baking pan with oil, place pies in rows and bake at 400 degrees until golden brown.

Lightly brush with butter after baking.

Makes 3-4 dozen pies.