Lebanese Spinach Fatayer

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• For the filling: For the filling:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 10 ounces (280g) fresh spinach, chopped 10 ounces (280g) fresh spinach, chopped
• 1 teaspoon sumac 1 teaspoon sumac
• 1/2 teaspoon allspice 1/2 teaspoon allspice
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 14g, 1g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt for the dough. Mix well.
2. 2.
   Add the olive oil and warm water to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Meanwhile, prepare the filling. Heat olive oil in a skillet over medium heat.
6. 6.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
7. 7.
   Add the chopped spinach to the skillet and cook until wilted.
8. 8.
   Stir in the sumac, allspice, salt, and black pepper. Remove from heat and let the filling cool.
9. 9.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
10. 10.
    Punch down the risen dough and divide it into small balls, about the size of a golf ball.
11. 11.
    Roll out each ball into a thin circle on a floured surface.
12. 12.
    Place a spoonful of the spinach filling in the center of each dough circle.
13. 13.
    Fold the dough over the filling to form a triangle and pinch the edges to seal.
14. 14.
    Place the fatayer on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
15. 15.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Sumac — If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika for a similar tangy flavor.

Tips & Tricks

• For a more vibrant flavor, add a squeeze of lemon juice to the spinach filling before folding the fatayer.
• You can freeze the unbaked fatayer for later use. Just place them on a baking sheet lined with parchment paper, freeze until firm, and then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• Experiment with different fillings such as cheese, meat, or a combination of vegetables to create a variety of fatayer.

Serving advice

Serve the Lebanese Spinach Fatayer warm or at room temperature as an appetizer or a light meal. They pair perfectly with a side of yogurt or a fresh salad.

Presentation advice

Arrange the fatayer on a platter, garnish with a sprinkle of sumac, and serve with lemon wedges for an attractive presentation.