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.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
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.
Advert
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.
Ingredients
- 300 g (10 oz)lean ground beef (85% lean)
- 200 g (7 oz)fresh baby spinach, roughly chopped
- 1 mediumonion, finely chopped
- 2 clovesgarlic, minced
- 1 tspground cinnamon
- 1/2 tspground allspice
- 1/2 tspground black pepper
- 1 tspsalt
- 20 sheetsphyllo dough, thawed if frozen
- 100 ml (3.5 fl oz)olive oil or melted butter, for brushing
- 1 tbsppine nuts (optional)
- 1small egg, beaten (for egg wash)
Advert
Equipment
- large skillet
- mixing bowl
- baking sheet
- pastry brush
- knife
- cutting board
Nutrition per serving
- Calories275
- Protein18 g
- Carbs18 g
- Fat13 g
Step-by-step
Step 1
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Sauté the chopped onion until translucent, about 5 minutes.
Step 2
Add the minced garlic and cook for 1 minute until fragrant.
Step 3
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no pink remains, about 7 minutes.
Step 4
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.
Step 5
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.
Step 6
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
Step 7
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.
Step 8
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.
Step 9
Place the sambousek on the prepared baking sheet. Brush the tops lightly with beaten egg for a shiny finish.
Step 10
Bake in the preheated oven for 20–25 minutes, or until the phyllo is golden and crisp.
Advert
Tags
Advert
Related recipes
Lebanese Braised Chicken with Freekeh and Root Vegetables
A comforting and wholesome Lebanese-inspired dish featuring tender braised chicken simmered with seasonal root vegetables and aromatic spices, served over nutty freekeh grain. This recipe highlights familiar braising technique with seasonal produce for a flavorful weeknight meal.
Lebanese Lemon Herb Chicken with Roasted Seasonal Vegetables
A vibrant Lebanese-inspired dish featuring tender chicken marinated in lemon, garlic, and fresh herbs, grilled to perfection and served alongside roasted seasonal root vegetables. This recipe highlights familiar grilling techniques and celebrates the bright, fresh flavors of Lebanese cuisine without complexity, perfect for a weeknight meal.
Lebanese Slow-Braised Lamb with Apricots and Almonds
Tender lamb shanks slow-braised in a fragrant blend of Lebanese spices, simmered with sweet apricots and toasted almonds. Served alongside a simple fresh herb salad and warm flatbread, this dish offers a comforting and authentic taste of Lebanese cuisine perfect for a weeknight meal.