Spinach Fatayer Recipes

SPINACH FATAYER

Steps:

• Preheat the oven to 350 degrees F.
• Mix the scallions, spinach, sumac, red pepper flakes, pomegranate molasses, olive oil and 1 teaspoon salt together in a large bowl.
• After it has risen, divide the full dough recipe in half, reserving one half to make Manakeesh Zaatar (keep the extra dough covered until ready to use). Divide the remaining dough into 4 equal portions, then roll into a small ball shape. Flatten with a rolling pin, sprinkling with more flour as necessary.
• Divide the stuffing mixture between the dough rounds, using about 1/2 cup for each. Fold 3 sides over the filling, encasing the filling and shaping the dough into a triangle, overlapping and twisting each side to seal.
• Place on an oiled baking sheet and bake until golden for 20 to 25 minutes. Serve with red tea and mint, if you like.
• Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
• Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.

SPINACH FATAYER RECIPE (SABANEKH)

Steps:

• Add all-purpose flour, salt, sugar and 1 tablespoon of olive oil in a large bowl
• Separately, mix warm water with yeast in a glass.
• Pour the yeast mixture into the bowl. Mix well together
• If your hand is sticky, add more flour. Or if the if it has more flour, add 1//4 cup of water.
• While Kneading and mixing, add one tablespoon of olive oil. This will give the dough a soft and fluffy texture.
• After that, cover with the cloth and leave it for 1 to 2 hours.
• Add olive in the pan. Once it is hot, add onion and stir it for few minutes.
• Add the spinach and sauteed for additional minutes or till it is cooked
• Add sumac spices, salt and black pepper in the spinach. Mix them well before turning off the heat.
• Divide the dough into 8 pieces.
• Each piece, use the rolling pin or your hand to make a small circle dough.
• On the circle dough, add one tablespoon of spinach filling mixture.
• Grab both sides of the dough to close them together, followed by the closing back part to form a triangular-shaped.
• Preheat the oven to 400 F or 220 C
• Brush each dough with egg yolk to have a nice golden color. Put all the fatayer in a tray
• Lastly, transfer the tray into the oven
• Baked it for 10 minutes or till the dough has a nice golden brown color.
• Serve with hot tea, Arabic salad or other finger food. Bon Appetite.

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.

SPINACH TRIANGLES (FATAYER SABANEGH)

Steps:

• Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
• In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
• Melt butter in a small saucepan over low heat, and set aside.
• Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
• Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
• To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
• Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

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.