Spinach Fatayer Recipe

Hailing from the sun-soaked landscapes of Lebanon, Spinach Fatayer encapsulates the essence of Lebanese culinary tradition and the art of using locally sourced ingredients. Join us as we guide you through crafting this savory delight, inviting you to savor the authentic taste of Lebanon’s cherished culinary heritage.

Ingredients:

For the Spinach Filling:

• 4 cups fresh spinach, finely chopped
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon ground sumac
• Juice of 1 lemon
• Salt and black pepper, to taste

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 cup warm water

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
2. Stir in the chopped fresh spinach and cook until it wilts and any excess moisture evaporates.
3. Remove the skillet from the heat and season the spinach mixture with ground sumac, lemon juice, salt, and black pepper. Set it aside to cool.
4. In a small bowl, dissolve the sugar and active dry yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
5. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.
6. Pour the yeast mixture and olive oil into the well and gradually incorporate the flour into the wet ingredients to form a soft dough.
7. Knead the dough on a floured surface until it becomes smooth and elastic.
8. Divide the dough into small portions and roll each one into a ball.
9. Roll out each dough ball into a small circle, about 4 inches in diameter.
10. Place a spoonful of the cooled spinach mixture in the center of each dough circle.
11. Fold the dough over the filling to create a triangle or boat shape, pinching the edges to seal.
12. Preheat your oven to 375°F (190°C).
13. Place the Spinach Fatayer on a baking sheet and bake for about 20-25 minutes, or until they turn golden brown.