Spinach fatayer recipe

Photo:Spinach fatayer recipe

The home of Tasty Food Recipes invites you to try Spinach fatayer recipe. Enjoy my collection of delicious food recipes and learn how to make Spinach fatayer .

Preparation Time
25 minutes

Cooking Time
25 minutes

Ingredients (serves 20)
tbs sumac (see note)
500g baby spinach, finely chopped
1 small vine-ripened tomato, finely chopped
Olive oil, to brush
Lemon wedges and labne (see note) dusted
with sumac, to serve
Fatayer dough
250g (12/3 cup) plain flour, sifted
1/2 tsp dried yeast

Method
To make dough, combine flour, yeast and 1 tsp salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.

Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.

Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.

Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.

Transfer to a platter. Serve with lemon and labne dusted with sumac.

Notes
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.

Labne, available from delis and supermarkets, is drained yoghurt.

Fatayer are small savoury pies. Like many other mezze dishes, they come in a variety of shapes with different fillings and names. These ones are filled with a spinach and herb mixture, seasoned with sumac and flavoured with finely chopped onion. Allow an extra hour to prove the dough.

Source
MasterChef - February 2011, Page 76
Recipe by Kamal Mouzawak

More Tasty Food Recipes:

Olive and parmesan bread
Basterma (Dried Cured Beef) Bread
Milk Bread
Flaky layered dough (Feteer Meshaltet )
Onion Pie
Shrimp and Spinach Tart