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four to six
pies, to serve as a light lunch or snackEasy
By Sami Tamimi and Tara Wigley
Published 2020
These take Sami straight back home. He used to have them, once or twice a week, eaten fresh from the oven when he got home from school. The filling would vary – cheese, minced meat, mashed root vegetables – but spinach was always the firm favourite. If you want to make a meal of them, serve them with a simple chopped salad and a spoonful of plain yoghurt.
Getting ahead: Both the dough and the filling can be made up to 3 days ahead and kept,