Spinach Triangles Fatayer Sabanegh Recipes

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JIDDO'S FATAYER SABANEGH (SPINACH TRIANGLES)



Jiddo's Fatayer Sabanegh (Spinach Triangles) image

These delicious, lemony spinach pies are perfect as maza (appetizers), or serve them with other Middle Eastern dishes.

Provided by MissChefBaker

Categories     Appetizers and Snacks

Time 1h45m

Yield 15

Number Of Ingredients 13

1 ½ teaspoons white sugar
1 ½ teaspoons active dry yeast
1 ¼ cups warm water (110 degrees F to 115 degrees F)
1 ½ teaspoons salt
2 tablespoons olive oil
3 cups whole wheat flour
3 pounds fresh spinach, rinsed and stems removed
2 medium onions, finely chopped
⅔ cup lemon juice
4 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
¾ teaspoon garlic salt

Steps:

  • In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
  • Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
  • Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
  • Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

Nutrition Facts : Calories 131 calories, Carbohydrate 23.9 g, Fat 2.6 g, Fiber 5.3 g, Protein 6.3 g, SaturatedFat 0.4 g, Sodium 397.8 mg, Sugar 1.8 g

SPINACH TRIANGLES (FATAYER SABANEGH)



Spinach Triangles (Fatayer Sabanegh) image

A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!!

Provided by Lucy Mirabella Nino

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 15

Number Of Ingredients 11

4 cups fresh spinach leaves, chopped
1 pinch salt
1 onion, finely chopped
1 pinch salt
2 tablespoons extra-virgin olive oil
2 tablespoons ground sumac
2 tablespoons pine nuts
3 tablespoons fresh lemon juice
½ teaspoon ground black pepper
1 cup butter
1 (16 ounce) package frozen phyllo dough, thawed

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.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 18.4 g, Cholesterol 32.5 mg, Fat 16.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 8.6 g, Sodium 242.9 mg, Sugar 0.9 g

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