Name: Spinach Fatayer (Lebanese Turnovers)
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 400-500 g fresh spinach, wilted and squeezed to remove all liquid; 1 large onion, finely diced; 3 or more tbsp sumac; 1-2 squeezes of lemon (if you like it more acidic, add more sumac as the filling should not be liquid); 5 or more tbsp olive oil; Salt and black pepper, to taste; Optional: A pinch of chili powder

"Spinach fatayer are iconic Lebanese savory pastries: crisp golden triangles filled with wilted spinach, onions, sumac, lemon, and warm spices. These vegan turnovers are a staple of Levantine mezze, offering tangy, herbaceous flavors in every bite."

🥗 Ingredients (7 items)

400-500 g fresh spinach, wilted and squeezed to remove all liquid
1 large onion, finely diced
3 or more tbsp sumac
1-2 squeezes of lemon (if you like it more acidic, add more sumac as the filling should not be liquid)
5 or more tbsp olive oil
Salt and black pepper, to taste
Optional: A pinch of chili powder

Method 4 Steps

1

Preheat the oven to 200°C. Line baking trays with baking paper. In a bowl, mix all filling ingredients. Taste and adjust seasoning, then set aside.
2

Divide the dough in half, roll each half thin, and cut into circles using a circle cutter or large glass.
3

Place about 1 tbsp of filling in the middle of each circle, then pinch the edges together to shape into a triangle.
4

Bake in the preheated oven for about 15 minutes, until nicely golden. Serve warm or at room temperature.

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🥗 Ingredients (7 items)

Method 4 Steps

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