Spinach Pastries
traditional middle eastern fatayer, the tastiest possible way to add spinach to your meals!
Servings 20 pcs
Ingredients
Dough
- 3 cups all-purpose flour
- ½ tbsp instant dry yeast
- 1 tsp salt
- 1 tsp sugar
- ¼ cup olive oil
- Water as needed (¾ - 1 cup)
Filling
- 400 g fresh spinach (leaves and stems) roughly chopped
- ½ cup olive oil
- ⅓ cup lemon juice
- 1 tbsp sumac
- ½ tbsp spicy pepper paste (optional or to taste)
- 1 onion finely chopped and liquids squeezed out by hand
- 1 ½ tsp salt.
Instructions
- In a large bowl, combine flour, salt, sugar and yeast and stir to combine. Add the oil and water and kneed until dough comes together. Knead by hand on a lightly greased surface until smooth and elastic for about 10 minutes.
- Transfer to a lightly greased bowl, cover and let rest for 45 minutes – 1 hour.
- Meanwhile start preparing the filling, add all ingredients under filling to a large bowl and mix to combine. Taste and adjust salt if needed.
- Preheat oven to 220 °C and lightly grease 2 baking sheets with olive oil.
- Divide dough into small balls, (18 – 21) and cover with a kitchen towel so that dough doesn’t dry out. Flatten each ball with your hand into a large circle, almost ½ cm thick. Add filling to the center of the dough. It is very important to leave the edges of the dough dry, otherwise you won’t be able to close the dough. Fold 3 edge of the dough over the filling and pinch to close the 3 sides together to form a triangular shape.
- Bake in the oven for 15 – 20 minutes or until golden brown.
- Serve warm with a tahini parsley dip.
Notes
- Add salt to taste. Salt tastes very differently depending on the type you’re using.
- The weight of the spinach is the weight after it being washed and dried completely.
- When adding the filling to the dough, use your hand to avoid adding liquids.
- The pastries freeze really well up to 3 months.