Lebanese Spinach Pies Food

LEBANESE SPINACH PIES

Steps:

• Mix the yeast, warm water and sugar in a cup and let it sit for 10 minutes until the yeast mixture rises and doubles in size. This step is important to make sure the yeast is active.
• In an electrical mixing bowl, add all the dry ingredients in. Start by adding in the yeast and mix, then gradually add in the warm milk and oil gradually. Continue kneading the dough on low speed for 1-2 minutes until the dough collect well together.
• Remove the bowl out from the mixer and collect with your hand to make a round dough. Return to the bowl, cover with a towel or plastic wrap for 45-1 hour until the dough doubles in size.
• Heat 1 tbsp. of olive oil in a large pot and sauté the chopped spinach to shrink them. Next, set on a strainer and allow the liquids to drain and the spinach to cool.
• Once this step is done, dice the tomatoes.
• Let's get back to the spinach. At this point they are cool enough, and you will drain them one more time by squeezing them with your hands to remove all the excess water or use a towel cloth.
• All the main ingredients are ready to combine now. In a bowl, place the spinach, onions, tomatoes, salt, sumac, black pepper, cayenne pepper (optional). If you are using citric acid, place in now. Mix to combine well. Set aside. If you are using lemon juice mix in right before you are ready to fill the pies.
• Pre-heat the oven to 400 degrees.
• Let's get back to the dough. Remove it from the bowl, sprinkle some flour on it and knead a little bit with your hands on a marble slab or cutting board to deflate it. Cut up the dough and form into small even balls.
• You can also roll the dough into a big piece and cut out 3 inch circles with a cookie cutter or some sort of round lid like a mason jar lid. This will prevent you find rolling each dough at a time.
• Using a normal kitchen teaspoon place a heaping teaspoon of filling on the dough. Wrap the dough in the form the shape shown in the photo. You basically pick up two sides of the round dough and close them together then close the back part to form a triangle like shape. Make sure you pinch the edges very well to seal it and prevent it from opening. Repeat for the reminder of the dough mixture.
• Place the pieces on a large sheet pan or two lined with a parchment paper leaving 1 inch apart. Brush generously with lightly flavored olive oil and bake in the oven for 10 minutes, then brush with more olive oil and continue baking for another 5-10 until they get a light golden brown color depending on your oven.
• Remove the pies from the oven and allow them to cool for a minute or two before serving. Serve with some lemon wedges.

LEBANESE SPINACH PIES, FATAYAR

Steps:

• Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 10 minutes.
• Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding 1/2 cup of water slowly. Add more of the water only as necessary to create a sticky dough.
• Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched). The kneading by hand can be awkward at first because it's such a wet mess, but as you knead, the dough will firm up a bit and absorb all of the water.
• In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. Take care not to overproof the dough.
• If using fresh spinach, sprinkle with the salt in a medium bowl. Set aside to macerate for 10 minutes, then squeeze the spinach of as much juice as possible. Discard juice. If using frozen spinach, squeeze as much juice as possible, and discard juice.
• Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning.
• Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil.
• Roll half of the dough out on a dry work surface to 1/8-inch thickness (see how here). Gently lift the dough from the edges to allow for contraction. Cut dough into 4-inch rounds. Cover with plastic wrap. Knead together the scraps, cover with plastic, and set aside.
• Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. A good way to keep the filling in the center is to lower the spoon with the filling over the center of the dough (parallel to it) and use your fingers to slide the filling off the spoon and into the center of the dough circle. Place three nuts on top of the filling; this method works better than adding the nuts to the filling because it's easier to be sure each fatayar has enough nuts.
• Bring three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly.
• Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. Bake in the middle of the oven for 18-20 minutes, or until golden brown. Set the oven on convection bake for the last 5 minutes of baking to encourage browning.
• Repeat the process with the other half of the dough, then with the scraps that have been kneaded together and left to rest for a few minutes before rolling out.

LEBANESE SPINACH PIES (FATAYERS)

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.

LINA'S AWESOME LEBANESE SPINACH, BEEF & RICE!

Steps:

• In a cooking pot, add olive oil and heat for a moment. Add onions and sauté. Add ground beef and cook until beef is brown. Add allspice, cinnamon, and salt. Mix. Add spinach and sauté with meat for a moment. Once it's all mixed well together, add water to the pot , just enough to cover the spinach Cover and let the spinach meat mixure boil and then turn it down to medium heat and let it simmer/boil for a good 30 minutes. Meanwhile, get a sauté pan and add some olive oil, the garlic, and the chopped cilantro and sauté' that mixture together. Add cilantro/garlic mixture to the spinach (after the spinach has cooked for 30 minutes). Cover and let it simmer for about 15 more minutes. Serve with rice and squeeze lemon juice on top!
• • Using frozen chopped spinach works better than fresh spinach. It does not turn out the same if you use fresh. The frozen chopped is much better. I have tried both. Trust me!
• • Be sure when adding water to the pot that you don't add too much. You want just enough to cover the spinach. The spinach will release some water too!
• • Squeezing the lemon on top of the spinach dish when it's being served is the most important part of the dish! Don't forget to do that, or you'll miss out on the awesome taste of this dish!