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Spinach Fatayer

  • Course: Appetizer
  • Skill Level: Intermediate
Spinach Fatayer
    Soft and fluffy dough filled with a spinach mix, a part of Lebanese mezze.


    • For the dough
    • 1 Tsp active dried yeast
    • 150ml Warm water
    • 1 Cups all-purpose-flour
    • 1 Tbsp Al Wadi Al Akhdar extra virgin olive oil
    • 1 Tsp sugar
    • ½ Tsp salt
    • For the filling
    • 200g Al Wadi Al Akhdar frozen coarse chopped spinach, thawed
    • 1 Onion
    • 2 Tbsp pine nuts, toasted
    • ½ Cup lemon juice
    • ¼ Cup Al Wadi Al Akhdar olive oil
    • 1 Tbsp sumac
    • 1 Tsp paprika
    • 1 Tbsp Al Wadi Al Akhdar Pomegranate Molasses
    • Salt & pepper

    Step 1

    Dilute yeast in water and let stand until mixture develops a frothy foam; about 10 minutes. If mixture does not foam, discard and start over with new yeast.

    Step 2

    In the bowl of an electrical robot, combine flour, olive oil, sugar, salt and yeast. Turn on a low speed for about 15 minutes or until the dough comes together leaving the sides of the bowl clean. Add little flour if needed.

    Step 3

    Cover the bowl with a kitchen towel and leave it in a warm place for about 1 hour to rise.

    Step 4

    Meantime, prepare the filling. Start by squeezing the spinach to get out the juice to dry.

    Step 5

    Mix spinach, pine nuts and onion. Season with sumac, paprika, salt and pepper. Drizzle with lemon juice, olive oil and pomegranate molasses. Set aside.

    Step 6

    Pre-heat the oven to gas mark 7/220°C /425F/.

    Step 7

    Divide the dough in half and roll it on a floured surface very thin.

    Step 8

    Using a 4 inch (8 cm approx.) cookie cutter, cut rounds and spread 1 tablespoon of spinach mixture on each small disk.

    Step 9

    Dip your fingers in water and join sides to make a triangular shape.

    Step 10

    Bake in oven for about 10 minutes or until golden. Serve warm or cold.

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