Lebanese Spinach and Beef Sambousek
Savor traditional Lebanese sambousek, savory dumplings filled with spiced ground beef and fresh spinach, baked to golden perfection. This approachable recipe showcases seasonal leafy greens and lean beef, offering a wholesome weeknight meal inspired by classic Levantine flavors.
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Servings
Originally developed for 8 servings.
Ingredient checklist
Method
- 05:00
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Sauté the chopped onion until translucent, about 5 minutes.
- 01:00
Add the minced garlic and cook for 1 minute until fragrant.
- 07:00
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no pink remains, about 7 minutes.
- 05:00
Stir in the chopped spinach, cinnamon, allspice, salt, and pepper. Cook mixing until the spinach wilts and excess moisture evaporates, about 5 minutes. Remove from heat and let the filling cool slightly.
- 02:00
If using, toast pine nuts in a dry skillet over medium heat for 2 minutes, stirring frequently to prevent burning. Add to the beef and spinach mixture.
- No timer needed
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
- No timer needed
Place one sheet of phyllo on a clean surface and brush lightly with olive oil or melted butter. Layer another sheet on top and brush again. Cut the layered phyllo into strips approximately 8 cm (3 inches) wide.
- No timer needed
Place about 1 tablespoon of the beef and spinach filling near one end of a strip and fold the phyllo over to form a triangle, folding along the strip to encase the filling completely. Repeat with remaining strips and filling.
- No timer needed
Place the sambousek on the prepared baking sheet. Brush the tops lightly with beaten egg for a shiny finish.
- 25:00
Bake in the preheated oven for 20–25 minutes, or until the phyllo is golden and crisp.
Chef tips
- Ensure the spinach is well-drained of excess moisture to prevent soggy pastries.
- Keep phyllo dough covered with a damp towel to prevent drying out while assembling.
- Use a sharp knife or pizza cutter for clean, easy phyllo strips.
- You can substitute ground lamb for beef for a richer filling variation.
Equipment check
- large skillet
- mixing bowl
- baking sheet
- pastry brush
- knife
- cutting board
Nutrition per serving
- Calories275
- Protein18 g
- Carbs18 g
- Fat13 g
Tags
Behind the dish.
Overview
Lebanese Spinach and Beef Sambousek are flaky, baked dumplings filled with a spiced mixture of lean ground beef and fresh spinach. This traditional Levantine dish combines aromatic spices with nutrient-rich leafy greens, offering a wholesome and delicious appetizer or main course. Baked instead of fried, these sambousek are a lighter alternative while still delivering a satisfyingly savory flavor and golden crust.
Why you’ll love it
- Authentic Lebanese flavors with a modern baked twist
- Nutritious filling featuring fresh spinach and lean beef
- Perfectly golden, flaky pastry encasing a savory filling
- Versatile for gatherings, weeknight dinners, or meal prep
- Easy to make with accessible ingredients
Ingredient notes
- Ground beef: Use lean ground beef (85% lean or higher) for a healthier filling that stays moist.
- Spinach: Fresh baby spinach works best; alternatively, thawed and well-drained frozen spinach can be used.
- Phyllo dough sheets: Handle carefully as they dry out quickly. Keep covered with a damp kitchen towel while assembling.
- Spices: Ground cinnamon and allspice add characteristic Lebanese warmth to the filling.
- Olive oil or melted butter: Used to brush layers of phyllo for a crispy, golden finish.
Serving & storage
Serve sambousek warm as an appetizer or alongside a fresh salad for a light main course. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 180°C (350°F) for 8–10 minutes until heated through and crisp. Sambousek also freeze well; wrap individually and freeze for up to 1 month. Thaw in the refrigerator before reheating.
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