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.

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.