Savory Feta & Spinach Sfiha (Meat Pie) with Lemon Pine Nuts
Sfiha, also known as Middle Eastern meat pie, is a delicious handheld pastry that can be sweet, savory, or a blend of both. This version combines the tangy saltiness of feta cheese with vibrant spinach and a subtle crunch of lemon-kissed pine nuts. Perfect as an appetizer, snack, or even a light meal, these sfiha bring a fresh, Mediterranean-inspired flavor to your table. The filling is simple but rich in flavor, while the flaky pastry makes every bite irresistible.
Prep Time: 25 minutes
Cook Time: 20–25 minutes
Total Time: 45–50 minutes
Yield: 12 small sfiha (or 6 larger pies)
Ingredients
For the Dough:
2 cups all-purpose flour
½ tsp salt
1 tsp sugar
1 tbsp olive oil
1 packet (7 g) instant yeast
¾ cup warm water (110°F / 45°C)
For the Filling:
1 cup fresh spinach, finely chopped
½ cup feta cheese, crumbled
2 tbsp pine nuts, lightly toasted
1 small onion, finely diced
1 garlic clove, minced
1 tsp lemon zest
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp ground cinnamon (optional, for warmth)
For Topping:
1 egg, beaten (for egg wash)
Extra pine nuts, for garnish
Lemon wedges, for serving
Instructions
Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Make the dough: In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Knead until a smooth dough forms, about 7–8 minutes. Cover and let it rise for 30–40 minutes, or until doubled in size.
Prepare the filling: Heat olive oil in a pan over medium heat. Sauté onion until translucent, then add garlic and cook for 1 minute. Stir in spinach and cook until just wilted. Remove from heat and let cool slightly.
Combine filling ingredients: In a bowl, mix the cooled spinach mixture with crumbled feta, toasted pine nuts, lemon zest, salt, pepper, and optional cinnamon.
Preheat the oven: Set oven to 375°F (190°C). Line a baking tray with parchment paper.
Divide the dough: Punch down the risen dough and divide it into 12 equal portions (or 6 for larger pies). Roll each portion into a circle about 3–4 inches in diameter.
Fill the sfiha: Place 1–2 tbsp of the filling in the center of each dough circle. Fold the edges slightly toward the center, leaving the filling slightly exposed in traditional triangular sfiha style.
Egg wash: Brush the edges of each sfiha with beaten egg and sprinkle a few pine nuts on top.
Bake: Place the sfiha on the prepared baking sheet and bake for 20–25 minutes, until golden brown.
Serve: Allow to cool for 5 minutes, then serve with lemon wedges. Enjoy warm or at room temperature.
Tips
For extra flakiness, chill the dough before rolling.
Toast pine nuts lightly to enhance their nutty flavor.
Don’t overcook spinach; it should stay bright green.
Adjust salt based on the feta’s saltiness.
Use a sharp knife to finely chop spinach for easier folding.
If dough sticks, dust the surface lightly with flour.
Egg wash ensures a glossy, golden finish.
For uniform sfiha, use a cookie cutter to shape circles.
Store baked sfiha in an airtight container for up to 2 days.
Freeze unbaked sfiha for up to 1 month; bake directly from frozen, adding 5 extra minutes.
Variations
Meat option: Replace spinach with ground lamb or beef, seasoned with allspice and cumin.
Cheese swap: Use halloumi or ricotta instead of feta.
Vegan: Omit cheese and use sautéed mushrooms for richness.
Nut-free: Skip pine nuts or replace with pumpkin seeds.
Herb-forward: Add fresh mint, parsley, or dill to the filling.
Spicy twist: Add crushed red pepper or chopped chili for heat.
Sweet-savory: Add a teaspoon of pomegranate molasses for tangy sweetness.
Mini sfiha: Make bite-size versions for appetizers or party platters.
Whole wheat: Substitute half the flour with whole wheat flour for a nuttier flavor.
Cheesy top: Sprinkle extra shredded cheese on top before baking for a melty finish.
Q&A
Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before using.
Can I prepare filling in advance?
Yes, it can be made a day ahead and refrigerated.
What if my dough is too sticky?
Add a little flour, 1 tbsp at a time, until manageable.
Can sfiha be reheated?
Yes, bake in oven or toaster oven at 350°F for 5–7 minutes.
Is there a gluten-free option?
Use a gluten-free flour blend with xanthan gum.
Can I freeze baked sfiha?
Yes, freeze completely cooled sfiha in an airtight container for up to 2 months.
What cheese works best?
Feta is classic, but halloumi or ricotta can work.
Can I make the dough ahead?
Yes, refrigerate for up to 24 hours before rolling.
Why add lemon zest?
It brightens the flavor and balances the richness of feta.
Can I add other vegetables?
Mushrooms, bell peppers, or zucchini work well if sautéed first.
Nutrition
(per sfiha, based on 12 servings)
Calories: 150–170 kcal
Protein: 5 g
Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 15 g
Fiber: 1.5 g
Sugar: 1 g
Sodium: 220 mg
Conclusion
These Savory Feta & Spinach Sfiha are a delightful fusion of Mediterranean flavors and Middle Eastern tradition. The crisp, golden pastry cradles a filling that’s tangy, nutty, and vibrant with fresh spinach. Whether you’re serving them for a brunch, a snack, or a party platter, they’re sure to impress. Experiment with variations, make them ahead for convenience, or freeze for a ready-to-bake treat. The combination of textures, flavors, and aromas makes them a standout on any table. With simple ingredients and straightforward steps, this sfiha recipe brings homemade elegance to every bite.