Spinach Fatayer

Spinach Fatayer

Syrian spinach fatayer made with a simple dough of flour, sugar, yeast, salt, oil, and water, and a spinach filling with onion sautéed in olive oil and seasoned with cumin, coriander, dried pepper, pepper, sumac, lemon juice, and pomegranate molasses, with pomegranate arils and chopped walnuts as desired. The dough is rolled out, filled, sealed, then baked in a very hot oven until golden.

Middle Eastern spinach hand pies filled with seasoned spinach.

Like spinach pastries or savory turnovers.

Ingredients

  • 600 g Flour
  • 1 tbsp Sugar
  • 1 tbsp Yeast
  • 1/2 tsp Salt
  • tea glass, 60 ml Vegetable oil
  • 1 1/2 cups, 300 ml Water
  • 2 kg Spinach
  • 750 g Onion
  • 3 tsp Salt
  • 1/5 tsp Dried coriander
  • 1/5 tsp Cumin
  • 2 tsp Dried pepper
  • 1/2 tsp Pepper
  • 3 tbsp Sumac
  • juice of 4 large lemons Lemon juice
  • 1 cup Pomegranate molasses
  • 1 cup Olive oil
  • 1 cup Pomegranate arils
  • 1 cup Chopped walnuts
  • stated to be warm Warm water

Instructions

  1. In a mixing bowl, combine the flour with the sugar and salt.
  2. In the same mixing bowl, add the vegetable oil and rub it into the flour.
  3. In the same mixing bowl, add the yeast, then gradually add the warm water until a dough forms.
  4. In the mixing bowl, knead the dough until smooth and cohesive.
  5. In a proofing bowl or inside a warm oven, leave the dough to rise until doubled in size.
  6. In a colander, drain the washed and chopped spinach to remove excess water.
  7. In a pot or skillet over medium heat, sauté the chopped onion in the olive oil until softened.
  8. In the same pot or skillet, add the cumin, dried coriander, dried pepper, and pepper, then toast them briefly with the onion.
  9. In the same pot or skillet, add the salt, lemon juice, sumac, and pomegranate molasses, then mix the seasoning.
  10. In a filling bowl, combine the spinach with the seasoning and leave it in the colander to drain the liquids.
  11. In the oven, preheat the oven to its highest temperature before baking.
  12. On a work surface, roll the dough out thinly using a rolling pin.
  13. On a work surface, cut the dough into rounds using a tea-pot lid or a similar round tool.
  14. On a work surface, gather the excess dough and knead it again, then set it aside to rise.
  15. In each dough round, place a little filling, then add pomegranate arils and chopped walnuts as desired.
  16. On a work surface, seal the fatayer tightly into triangular or half-moon pies, depending on the method used.
  17. On a baking tray lined with parchment paper or greased with oil, arrange the fatayer.
  18. In the oven, bake the fatayer at the highest temperature until cooked through and golden.
  19. In the oven, lift out the tray quickly when needed so that it does not lose heat.
  20. After removing the fatayer from the oven, wipe or brush them with a little oil.

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