My ladyfriend is into Italian, South Asian, and Middle Eastern food most, and tonight she called requesting we try our hand at homemade spinach pie. There’s a great Lebanese deli in Northeast Minneapolis called Emily’s that makes the best tabouli EVER, and their hummus and baba ghanoush is nothing to sniff at either! They also make spinach pies which I remember being awesome (but I’m fairly certain they’re made with butter, so I haven’t had one in a few years). Because of the spontaneous nature of this dinner, I ended up using the other half of my pizza dough from VWAV. The dough for spinach pie should have quite a bit more oil in it, but the substitution worked out pretty well. For the filling I sauteed lots of onions and fresh spinach, then added salt, za’atar seasoning, cayenne, pomegranate molasses, and black pepper.