Lebanese Spinach Pies Fatayers Recipes

LEBANESE SPINACH PIES, FATAYAR

Steps:

• Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 10 minutes.
• Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding 1/2 cup of water slowly. Add more of the water only as necessary to create a sticky dough.
• Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched). The kneading by hand can be awkward at first because it's such a wet mess, but as you knead, the dough will firm up a bit and absorb all of the water.
• In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. Take care not to overproof the dough.
• If using fresh spinach, sprinkle with the salt in a medium bowl. Set aside to macerate for 10 minutes, then squeeze the spinach of as much juice as possible. Discard juice. If using frozen spinach, squeeze as much juice as possible, and discard juice.
• Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning.
• Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil.
• Roll half of the dough out on a dry work surface to 1/8-inch thickness (see how here). Gently lift the dough from the edges to allow for contraction. Cut dough into 4-inch rounds. Cover with plastic wrap. Knead together the scraps, cover with plastic, and set aside.
• Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. A good way to keep the filling in the center is to lower the spoon with the filling over the center of the dough (parallel to it) and use your fingers to slide the filling off the spoon and into the center of the dough circle. Place three nuts on top of the filling; this method works better than adding the nuts to the filling because it's easier to be sure each fatayar has enough nuts.
• Bring three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly.
• Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. Bake in the middle of the oven for 18-20 minutes, or until golden brown. Set the oven on convection bake for the last 5 minutes of baking to encourage browning.
• Repeat the process with the other half of the dough, then with the scraps that have been kneaded together and left to rest for a few minutes before rolling out.

LEBANESE SPINACH PIES (FATAYERS)

Steps:

• Ajeen (dough).
• Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
• Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
• Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
• Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
• Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
• Filling.
• Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
• Filling:
• Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
• Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
• Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
• Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
• Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
• Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

LEBANESE FATAYER

Steps:

• Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
• Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
• While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.