Lebanese Spinach Fatayer Recipes

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.

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.