LEBANESE SPINACH PIES, FATAYAR
These little pies filled with spinach are a Lebanese favorite. They're also wonderful with classic fillings like spiced meat or squash. Fatayar freezes well in a ziplock freezer bag and can be reheated from frozen, or simply thaw to room temperature and eat. Serve fatayar warm or room temperature as an appetizer, or for a meal with a salad.
Provided by Maureen Abood
Number Of Ingredients 14
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.
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
- In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
- Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
SPINACH PIE
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 1 large tray
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
- Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
- Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
- Bake for 45 minutes, or until golden brown.
SPINACH PIE
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h45m
Number Of Ingredients 11
Steps:
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
- Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
- Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
- Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY
Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough
Provided by Pierce Abernathy
Categories Dinner
Yield 8 triangles
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
- Add half the spinach, giving time for some to cook down before adding the rest.
- Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
- Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
- Set in refrigerator.
- Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
- Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
- Cut your dough into 4 sections using a pizza cutter.
- With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
- Bake in a preheated oven for 25-30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
LEBANESE SPINACH PIES (FATAYERS)
I am about to try this recipe for the first time, but wanted to post it because I searched and searched this site for this recipe. As a child, my family would visit my grandparents in Fall River. Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. I found this one at http://www.lebguide.com/lebanon/lebanese_cuisine/default.asp Note: You can substitute spinach with unchopped purslane leaves. Recipe didn't include servings or time, so I guessed, and will correct the numbers after I've made this.
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 1h10m
Yield 6 pies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 801.9, Fat 38.5, SaturatedFat 5.1, Sodium 1755.1, Carbohydrate 99.4, Fiber 9.7, Sugar 7.5, Protein 18.8
SARA'S SPINACH PIE
Provided by Elaine Louie
Categories dinner, lunch, appetizer, main course, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
- Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
- Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
- Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 936 milligrams, Sugar 5 grams, TransFat 0 grams
FLAKY CRUST SPINACH PIE
A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature.
Provided by Richard-NYC
Categories Lunch/Snacks
Time 1h15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in large skillet.
- Add onions and sauté until soft about 5 minutes.
- Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
- Season spinach with a dash of nutmeg.
- In large bowl combine spinach, eggs and all the cheeses.
- Season with salt and pepper if desired.
- Pile mixture into unbaked pie crust.
- Bake in a preheated 350°F oven for one hour or until golden brown on top.
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