Savory pastries are quite popular in many European, South American and Mediterranean countries.

Pierogi (Polish), Kulebyaka (Russian), Steak and kidney pie (British), Zwiebelkuchen (German), Tourtière (French Canadian), Banitza (Bulgarian), Kreatopita (Greek), Fatayir (Lebanese). Click on titles for recipes!

My favorite Lebanese turnovers or pies are: Spinach, Swiss Chard, Chickpea, and of course Zaatar (Thyme) Pies.

Make 1 recipe Basic Dough and let it rise for 90 minutes, or until about doubled.

In the meantime prepare Filling:

1 bunch organic Swiss Chard, washed and 1 inch trimmed from stem
2 c. organic Spinach, cleaned and chopped
2 medium organic Onions, chopped
2 1/2 tsp. Sea Salt
2 Tbs. organic Lemon Juice
2 Tbs. Sumac (found at Mediterranean markets)
1 c. organic Walnuts, chopped
1/2 c. Extra Virgin Olive Oil

Stack 3 leaves of Chard and slice lengthwise into 3 - 4 pieces depending on width.

Chop and repeat with rest of leaves.

Place in a large bowl. Add Spinach. Chop onions and add to greens.

Sprinkle Salt over mixture and using your hands mash all together squeezing the greens and onions until slightly wilted.

Add lemon juice, sumac, walnuts and olive oil, and mix well. Taste and adjust seasoning.

Tilt bowl so liquid will drain taway from filling by propping with a cloth under one end.

Preheat oven to 400ºF.

Lightly grease a baking sheet with olive oil.

When dough is ready, roll into balls the size of walnuts, dipping the bottoms in flour and putting aside.

Sprinkle flour on your board or countertop, and roll each ball into a 3.5” thin round using a little flour if sticky.

Place 2 Tbs. of filling in center of round. Make sure liquid is squeezed out.

Have a small bowl of water nearby. Dip your finger into water and rub around perimeter of dough round to wet. Fold 1/3 dough over filling, sealing top tip securely by pressing.

Fold other 1/3 overlapping the first and press to seal all along overlapped edge.

Bring bottom 1/3 up and press along seams and tips to seal well.

Place on baking sheet, repeating until all dough it used up.

P.S. If you are left with any dough balls, allow to rise for 10 more minutes, and pop in the oven to make into Pita bread!

Bake turnovers for 15 minutes or until bottoms are golden brown.

Cool to room temperature. Enjoy warm or cold.

~ Sahtein (double health!) ♥

Ok, how many of you said "Round"? How many of you said, "Sweet"? or "Apple" or "Pizza"?

Depending on the country you live in.. the word "Pie" will evoke a variety of images or adjectives. But no matter what the particular response is, it probably includes a smile and a yearning.

Pierogi (Polish), Kulebyaka (Russian), Steak and kidney pie (British), Zwiebelkuchen (German), Tourtière (French Canadian), Banitza (Bulgarian), Kreatopita (Greek), Fatayir (Lebanese), Torta de frango (Brazilian), Bunuelos (Mexican).

Pies are comfort food...especially the ones you can hold in your hand, warm from the oven, whisps of steam rising from the flavorful filling.

I think there is something very earthy about Pies...to me they're usually all about the crust... and then about the filling. And if they're about the filling, I love them even more because it's encased in a buttery crust. True?

Pies can be round, square, rectangles, triangles, crescents and shapes that defy description!

On my Cancer Prevention diet, I have to be very careful about the amount of Carbs I eat, since we all know they cause our blood glucose levels to spike, and Cancer feeds on Glucose (those pesky rat finks).

But I don't believe in depriving oneself of comfort foods, because they nourish your soul, and healing and staying healthy means taking care of ourselves in a holistic way... body, mind and spirit. If one is off, you're out of synch and susceptible to illness.

I've successfully experimented with spelt and barley flour crusts that use coconut or olive oil instead of butter (depending on the type of crust or dough I need), and if I throw in some freshly ground flax seeds, I've upped the fiber so I"m well within our Good Carb Form ula.

When I think of Pie... the image that comes to mind depends on how hungry I am! If I've just had lunch or dinner, then it conjures up an image of a slice of apple pie.

If I'm hungry, then I think of the Crescent-shaped Beef, Onion, and Pine nut pies Mom used to make, or the lemony Spinach Triangles I love so much.

What's your favorite pie...sweet or savory?

~ Cheers! ♥