Spinach Pies or Fatayer are a must in the Lebanese Maza. In the USA, you can purchase a ready dough from the supermarket (like Rhodes loaves) however, I like to make my own and here’s the recipe:
Ingredients for the dough:
- Approximately 3 cups all purpose flour
- 3/4 cup milk, warm
- 1/2 tsp sugar
- 1 1/2 tsp active dry yeast
- 1/4 cup canola oil
The Filling:
- 500 g spinach, finely chopped, steamed for 5 minutes and squeezed out of all its water
- 2 -3 medium onions, finely diced
- Juice of 2-3 lemons, to taste
- Zest of one fresh lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sumac (can be found in most supermarkets)
- Salt and black pepper, to taste
- 2 teaspoons Pomegranate molasses
PREPARATION:
1-Add the yeast & sugar to the warm milk. Set aside for 5-10 minutes.
2. Prepare the dough by mixing the oil with the flour, salt, and the yeast. Knead for 10-15 minutes or until the dough is soft and elastic.
(I usually use my Kitchen Aid for this task however you can do it by hand too).
3. Divide the dough into individual balls (size of a tennis ball) and cover with a damp towel while you’re preparing the filling.
4. Add salt, pepper, sumac and lemon zest to the diced onions.
5. Squeeze out as much water as you can from the steamed spinach and mix with the seasoned onion mixture. Add lemon juice and pomegranate molasses and adjust seasoning to taste.
6. Roll out the dough on a flat well-floured counter and cut it with the top of a teacup.
7. Add a spoonful of the spinach mixture to the center of each disc and crimp the dough into a triangular shape. Seal well and set aside.
8. Crimp the dough into a triangular shape and set on a parchment-lined baking sheet or on your Silpat.
9. For the top, I spray a little Pam vegetable spray and bake the pies in a 400 degree F oven for 15-20 minutes, or until golden brown.
10. Serve warm or at room temperature.Makes about 30 spinach pies.
3. Divide the dough into individual balls (size of a tennis ball) and cover with a damp towel while you’re preparing the filling.
4. Add salt, pepper, sumac and lemon zest to the diced onions.
5. Squeeze out as much water as you can from the steamed spinach and mix with the seasoned onion mixture. Add lemon juice and pomegranate molasses and adjust seasoning to taste.
6. Roll out the dough on a flat well-floured counter and cut it with the top of a teacup.
7. Add a spoonful of the spinach mixture to the center of each disc and crimp the dough into a triangular shape. Seal well and set aside.
8. Crimp the dough into a triangular shape and set on a parchment-lined baking sheet or on your Silpat.
9. For the top, I spray a little Pam vegetable spray and bake the pies in a 400 degree F oven for 15-20 minutes, or until golden brown.
10. Serve warm or at room temperature.Makes about 30 spinach pies.
Wafaa
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