Spinach Fatayer Recipes

LEBANESE SPINACH PIES

Steps:

• Mix the yeast, warm water and sugar in a cup and let it sit for 10 minutes until the yeast mixture rises and doubles in size. This step is important to make sure the yeast is active.
• In an electrical mixing bowl, add all the dry ingredients in. Start by adding in the yeast and mix, then gradually add in the warm milk and oil gradually. Continue kneading the dough on low speed for 1-2 minutes until the dough collect well together.
• Remove the bowl out from the mixer and collect with your hand to make a round dough. Return to the bowl, cover with a towel or plastic wrap for 45-1 hour until the dough doubles in size.
• Heat 1 tbsp. of olive oil in a large pot and sauté the chopped spinach to shrink them. Next, set on a strainer and allow the liquids to drain and the spinach to cool.
• Once this step is done, dice the tomatoes.
• Let's get back to the spinach. At this point they are cool enough, and you will drain them one more time by squeezing them with your hands to remove all the excess water or use a towel cloth.
• All the main ingredients are ready to combine now. In a bowl, place the spinach, onions, tomatoes, salt, sumac, black pepper, cayenne pepper (optional). If you are using citric acid, place in now. Mix to combine well. Set aside. If you are using lemon juice mix in right before you are ready to fill the pies.
• Pre-heat the oven to 400 degrees.
• Let's get back to the dough. Remove it from the bowl, sprinkle some flour on it and knead a little bit with your hands on a marble slab or cutting board to deflate it. Cut up the dough and form into small even balls.
• You can also roll the dough into a big piece and cut out 3 inch circles with a cookie cutter or some sort of round lid like a mason jar lid. This will prevent you find rolling each dough at a time.
• Using a normal kitchen teaspoon place a heaping teaspoon of filling on the dough. Wrap the dough in the form the shape shown in the photo. You basically pick up two sides of the round dough and close them together then close the back part to form a triangle like shape. Make sure you pinch the edges very well to seal it and prevent it from opening. Repeat for the reminder of the dough mixture.
• Place the pieces on a large sheet pan or two lined with a parchment paper leaving 1 inch apart. Brush generously with lightly flavored olive oil and bake in the oven for 10 minutes, then brush with more olive oil and continue baking for another 5-10 until they get a light golden brown color depending on your oven.
• Remove the pies from the oven and allow them to cool for a minute or two before serving. Serve with some lemon wedges.

FATAYER BI SABANEKH (LEBANESE SPINACH PIES)

Steps:

• In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine, then let sit until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Gradually stir in the oil, followed by the yeast with water until dough comes together.
• On a lightly greased surface, knead until smooth and elastic. Place in large bowl, cover, and let rest until doubled, 1-2 hours.
• Rinse the spinach and dry well to remove any moisture. Chop, place in a bowl, and toss with the 1 teaspoon salt.
• Using your hands, massage the salt into the spinach to coat thoroughly. Set aside for 10 minutes.
• Squeeze excess moisture out of the finely chopped onion and place in a large bowl. Add the sumac, paprika, and black pepper.
• Squeeze the rested spinach well to remove as much moisture as possible and place in the bowl with the onions. Toss to coat with the onions and spices.
• In a small bowl, whisk together the lemon juice, olive oil, and pomegranate molasses. Pour over the spinach mixture and toss to coat immediately before assembling. Adjust spices to taste.
• Preheat oven to 375˚F (190˚C). Line 2 baking sheets with parchment or lightly grease.
• Divide the rested dough in half, covering one half with a towel. On a large, lightly floured surface, roll half of the dough into a thin sheet about 1/8 inch (3 mm) thick. Use a 3 1/2 inch (9 cm) wide round cutter to cut out circles of dough.
• Place about 1 tablespoon of the filling in the center of each circle, being careful to not let it touch the edges. Top with a sprinkling of toasted pine nuts. Pull up three edges of the circle over the center of the filling and pinch well to seal. Place on prepared baking sheet and repeat with remaining circles and the other half of dough.
• Brush the tops of the assembled Fatayer with olive oil and bake in the preheated oven until golden, 15-20 minutes.
• Serve warm from the oven or at room temperature.

LEBANESE BEEF FATAYER | A MIDDLE EASTERN MEAT PIE

Steps:

• Pre-heat oven to 350F.
• Heat oil in large skillet over medium heat and cook onions for one minute.
• Add meat and salt and break up into small pieces. Continue to cook over medium heat uncovered until cooked through.
• Add garlic and spices, stir and cook for one more minute. Add catsup and stir well. Remove from heat and set aside.
• Remove pizza dough from packaging and roll out thinly on a floured surface. Use a small 6 inch bowl to make a template into the dough. Cut circles out with a sharp knife. Dust well with flour and stack in a pile for easier assembly.
• In a small bowl add egg and water and whisk with a fork until combined, set aside.
• In each circle add 2-3 Tbs of filling. Brush the edge of the dough with the egg wash and start the fold. Fold two sides about 1/3 of the way, pinching the sides closed as you go. Then take the middle of the remaining side and bring toward the pinched edge making two new seams. Pinch the two new seams closed.
• Place all on a baking sheet lined with parchment paper or sprayed with cooking spray.
• Brush all over with egg wash and sprinkle with sesame seeds (white or black).
• Bake for 15-20 minutes or until golden brown. Turn the baking sheet around half way through cooking.
• Remove from oven and rest for 5 minutes before serving.

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.