Lebanese Spinach Pies Fatayers Food
LEBANESE SPINACH PIES (FATAYERS)
I am about to try this recipe for the first time, but wanted to post it because I searched and searched this site for this recipe. As a child, my family would visit my grandparents in Fall River. Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. I found this one at http://www.lebguide.com/lebanon/lebanese_cuisine/default.asp Note: You can substitute spinach with unchopped purslane leaves. Recipe didn't include servings or time, so I guessed, and will correct the numbers after I've made this.
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 1h10m
Yield 6 pies
Number Of Ingredients 13
Steps:
- Ajeen (dough).
- Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
- Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
- Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
- Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
- Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
- Filling.
- Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
- Filling:
- Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
- Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
- Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
- Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
- Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
- Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.
Nutrition Facts : Calories 801.9, Fat 38.5, SaturatedFat 5.1, Sodium 1755.1, Carbohydrate 99.4, Fiber 9.7, Sugar 7.5, Protein 18.8
LEBANESE FATAYER
Delicious dough filled with spinach and onions. The powdered milk really makes all the difference in this dough! Impress your guests with this Lebanese appetizer!
Provided by chanty475
Time 2h5m
Yield 20
Number Of Ingredients 15
Steps:
- Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
- Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
- While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 11.3 g, Cholesterol 9.4 mg, Fat 1.3 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 38.7 mg, Sugar 1.3 g
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