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Spinach Fatayer (Lebanese Turnovers)

2020-10-24

Fatayers in Lebanon and in the Levant are savoury turnovers or little pies filled with a variety of ingredients such as spinach, other greens, cheese, meat…They are staples of the Lebanese cuisine.

The spinach Fatayer which has the form of a triangle is the most popular one and also part of the Lebanese mezzeh. Fatayers are usually made with a homemade dough but can also be prepared with readymade pizza dough (easily found in supermarkets).

Ingredients for the homemade dough (approximately for 2 dozens of small turnovers):
2.5 cups of all purpose or bread flour
1 tsp of salt
2 tsp of active yeast
Half or 3/4 cup of lukewarm milk or water
1 tsp of sugar
5 tbsp of olive or vegetable oil

After mixing the yeast with milk or water and sugar, put it in the processor together with the other ingredients and whizz until everything has combined and the dough has come together. Remove and knead it until it is soft and elastic then leave it to rest until it has risen.

In the meantime, prepare the spinach filling as follows.

Ingredients

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

Method

Step 1

Preheat the oven to 200 C. Prepare the baking trays by lining them with baking paper. In a bowl, mix all the filling ingredients together. Taste and adjust to your liking then put aside.

Step 2

Now divide the dough in half then take each half and roll it until thin. With a circle cutter or a large glass cut the dough into circles.

Step 3

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

Step 4

When all the circles have been filled bake them in the preheated oven for around 15 minutes , until they are nicely coloured. Eat them warm (nicer) or at room temperature.

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