Thursday, November 5, 2009

Lebanese Pies with Asian Greens and Feta

I have always loved the little spinach pies you find at Lebanese restaurants.  We just got our spinach seeds in the ground, so an authentic Fatayer is still months away.  But the garden is practically bursting with Asian greens -- we have an abundance of Natsu Rakuten, Yu Choy, Komatsuna, and Choho to name just a few.  I wish I could tell you the distinguishing flavors of each of these greens, but we always harvest the greens together and combine them when we cook.  The cooked greens taste amazingly similar to spinach.

This inspired us to create our own version of a traditional Lebanese pie using a mixture of Asian greens.  We added feta (because what's not better with feta?), and instead of making pastry dough we used store-bought puff pastry.  The results look like savory hamantaschen and taste wonderful.  If you're the entertaining type, these would make fantastic appetizers fresh from the garden.  Since our entertaining these days seems to be limited to crowds of hungry little boys, we kept all the pies for ourselves and popped them in our mouths straight off the sheetpan.  A little bit of Beirut by way of China and Japan right here in our Texas kitchen.

Lebanese Pies with Asian Greens and Feta


1/2         lb         assorted Asian greens, washed,
                          thick stems removed, and chopped
1                        large onion, chopped
3            tbs       olive oil
1/4         tsp        allspice
1 1/2      tsp        sumac
                          salt and black pepper to taste
6            oz         puff pastry, defrosted
1/4         cup       feta, crumbled or cut into small pieces

  1. Cook onions in olive oil until golden.  Add Asian greens and cook until soft, 1-2 minutes.  Add spices, then salt and pepper to taste.  
  2. Remove from stove to cool and heat oven to 325 convection or 350 regular.
  3. Flour your work surface and a rolling pin lightly.  Dust puff pastry lightly with flour on both sides and roll out until thin.  Cut circles of whatever size you prefer.  We made 3" circles, which yield mini pies.  As you cut the circles, place them on a silpat or parchment paper.  You can re-roll the extra dough after you cut out your circles.
  4. Mix the feta into the cooled filling.  Place a dollop in the center of each circle and pinch a corner on the bottom left and right (if you're a military type, pinch at 4:00 and 8:00).  Last, pinch the top.  
  5. Once all your pies are assembled (and don't worry if they don't look perfect), bake until golden brown, about 30 minutes.

Lebanese pies with asian greens and feta made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community.  Congratulations again, and thanks for being a part of Foodbuzz!  Cheers, The Foodbuzz Editorial Team


  1. Good one. Snacky way to get the spinach down and what better than home grown greens!

  2. They look like hamantaschen. YuM!

  3. The trouble with looking at your blog is that it makes me want what you've made for dinner, instead of what I planned to make...

    They look yum. And lovely pictures.

  4. The little pastries look wonderful! They're like tiny cocas.

  5. ooh yummy! I'm craving one for a post-lunch snack now :) I love Yu Choy btw - one of my favorite greesn.

  6. They're so cute and crave-worthy!

  7. These look fantastic! I'm getting lots of various greens from my CSA right now, and this looks like a great way to use them.

  8. Okay, I hate to say it, but... this looks better than fresh horse ;)

  9. Just beautiful! I bought sumac a while ago but still haven't used it - You are inspiring me to do so... Thank you!

  10. These sound so good. I love spinach and feta together. And sumac is so wonderful. I wish more people would try it. It's so beautiful as well.

    Great recipe.


  11. I am envious of your bounty crop of greens. These Lebanese pies are adorable and look so tasty!


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