Fatayer bi Sabanekh (Spinach Pastries)
- Level: Intermediate
- Total: 2 hr 45 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 633
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 0 mg
- Sodium
- 789 mg
- Level: Intermediate
- Total: 2 hr 45 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 633
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 0 mg
- Sodium
- 789 mg
Ingredients
Dough:
Spinach Filling:
Directions
- For the dough: Place the warm water in a large bowl and add the flour, instant yeast, salt, sugar and olive oil. Mix with a rubber spatula until combined, then transfer to a floured surface and knead until the dough is smooth and doesn’t stick to your hands. If the dough is too sticky, add more flour, 1 tablespoon at a time. Alternatively, you can mix all the ingredients in a stand mixer fitted with a dough hook on medium speed until the dough comes together.
- Cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free place and let the dough rise until it is almost doubled in size, about 1 hour.
- After rising, deflate the dough and transfer it to a floured surface. Sprinkle some flour on top of the dough. Divide it into 20 pieces and shape each piece into a ball. Cover with a kitchen towel and let the dough balls rise for another 30 minutes.
- Meanwhile, make the spinach filling: Squeeze the thawed spinach to get out as much water as you can. Place it in a medium bowl and mix with the onion, olive oil, sumac, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and lemon juice. Set aside.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll out a piece of dough into a circle 4 inches in diameter and place 1 to 1 1/2 tablespoons filling in the middle. Bring the two sides up and pinch them together, then bring the final side up and pinch to form a triangle. Repeat with the remaining balls of dough.
- Place the fatayer on the prepared baking sheet. Bake until the tops are golden and the dough is fully baked, 20 to 25 minutes
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) It’s best to use frozen spinach for this recipe; it’s easier to squeeze liquid out from frozen, so there’s less chance of the fatayer being soggy. Squeeze the water out by either placing it in a fine-mesh strainer and pressing down on it with the back of a wooden spoon, or by wrapping it in cheesecloth and twisting to wring it out.
