Fatayer Spinach 🇱🇧

Name: Fatayer Spinach 🇱🇧
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: Middle Eastern
Ingredients: 1 tsp Active Dry Yeast; 500g Flour; 1.5 tsp Salt; Sugar 1tbsp; 260 ml Water (Room Temperature); 120ml Vegetable oil; Freshly and roughly chopped Spinach (500 gram); 1 Lemon juice; Salt; 60ml olive oil; 500g chopped onions; 2.5 tbsp pomegranate molasses; 2 tsp sumac (ground); 1/4 tsp ground chilli; 1/2 tsp black pepper; Crushed walnuts 70g

18 steps

Prep:1h 30minCook:10min

Spinach Pastry done the Lebanese way 🇱🇧

Updated at: Thu, 17 Aug 2023 11:29:05 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories94.7 kcal (5%)

Total Fat4.9 g (7%)

Carbs11 g (4%)

Sugars1 g (1%)

Protein1.8 g (4%)

Sodium106 mg (5%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

45 servings

For the Pastry

1 tspactive dry yeast

500gflour

1 ½ tspsalt

1 Tbspsugar

260mlwater

room temperature

120mlvegetable oil

For the stuffing

500 gramspinach

freshly and roughly chopped

1lemon juice

salt

60mlolive oil

500gonions

chopped

2 ½ Tbsppomegranate molasses

2 tspsumac

ground

¼ tspground chilli

½ tspblack pepper

70gwalnuts

Crushed

Instructions

I. Pastry

Step 1

Mix the flour, yeast, salt and sugar together in a mixing bowl.

Bowl

Step 2

Make a well in the center and add the cooking oil and mix using hands. Allow all dry ingredients to absorb the oil.

Step 3

Add in the water to bring together as dough (You might need less or more water than indicated, depending on flour type. If the dough is too loose, add some more flour)

Step 4

Tip the dough onto a floured surface and knead till smooth. Leave to rest under the upturned bowl while you prepare your spinach stuffing.

Spinach Stuffing

Step 5

Roughly chop the spinach and put in a bowl. Generously salt the spinach and let them sit in a strainer for 30 minutes or more. The salt will draw the water out of the spinach. Don’t worry about the stuffing being too salty as we will be washing them out.

Knife

Strainer

Step 6

While the spinach and salt rest, add the olive oil in a pan and fry the onion until soft and golden.

Frying Pan

Step 7

Now the spinach should have shrunk in size. Using your hands and in small batches, squeeze all liquids out of the spinach. Make sure to remove as much water as possible, otherwise, afterwards, the dough will not close tightly.

Step 8

Add the fried onions with their olive oil to the mix. Add the lemon, pomegranate molasses, chilli, black pepper, sumac, crushed walnuts, 1 tsp of salt and mix.

Step 9

You can taste the stuffing and judge. Some people like more chilli or more lemon.

Fill and Fold

Step 10

Heat the oven at 220C

Step 11

Take one piece of the resting dough and keep the rest resting under the upturned bowl. Flatten the piece like a pizza. Make it thin. Using a cup, cut out circular shapes.

Step 12

Fill each circle with spinach stuffing generously.

Step 13

Gently fold both (right and left) edges of the circle allowing the edges to stick at the middle, on top of the stuffing. Using your fingers, continue sticking the edges all the way up to create a small corner. You will see a cone like shape upside down.

Step 14

Gently fold the bottom edge up to stick with the middle part. Using your fingers, continue the sticking to the right and left sides until both corners.

Step 15

Make sure the dough is sticks well so it doesn’t open while baking. Place on a baking paper in a baking tray. Using a brush, glaze the pastry with cooking oil. You will likely bake in a number batches depending on the size of your tray.

Baking sheet

Parchment paper

Step 16

Don’t let the tray of pastry rest for long before baking. This will risk the pastry opening. Don’t allow the liquid come in the way of folding the dough, otherwise, it will not stick.