Spinach pie, Lebanese-style
For years, vegetarians and people who are just plain hungry have been ducking into Moura's New York Style Deli (9 Court St., 856-2924) and asking for the Lebanese-style spinach pie.
Open since 1990, it's a breakfast-lunch place, dishing up sandwiches, salads and soups with a "few Mediterranean things, like hummus and spinach pie," said owner Mark Kabalan.
At Moura's, the spinach pie dough is not the flaky phyllo used for spanikopita, Greek spinach pie. It's the same stuff they make pita bread from, Kabalan said. The cook folds a circle of dough over a spinach and onion stuffing flavored with olive oil and classic Lebanese spices like sumac, which gives it a lemony tang, and thyme. The triangle-shaped pies are baked in an oven to crisp it up, Kabalan said. Then they're opened and feta cheese and chopped fresh tomato are added. At $4.19, regulars make it a light lunch.
"Business has changed over the years," Kabalan said, "but I still do have people that come in and ask for it."
-- Andrew Z. Galarneau