Fatayer be sabanegh (Lebanese spinach triangles)
This is a delicious recipe for Middle Eastern spinach triangles. Spinach is cooked and flavoured with fresh basil, mint and lemon juice, then used to fill a simple yeast-risen pastry. Great as a canape or as part of a Middle Eastern meze spread.
Ingredients
Serves: 15
- 1 1/2 teaspoons dried active baking yeast
- 1 1/2 teaspoons caster sugar
- 300ml warm water (43 degrees C)
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 360g wholemeal flour
- 1.25kg fresh spinach, rinsed and stems removed
- 2 medium onions, finely chopped
- 160ml lemon juice
- 4 cloves garlic, finely chopped
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh mint leaves
- 3/4 teaspoon garlic salt
Method
Prep:1hr30min ›
Cook:15min ›
Ready in:1hr45min
- In a small bowl, stir together yeast, sugar and warm water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
- Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavours.
- Place a pizza stone in the oven and preheat to 230 C / Gas 8. Meanwhile, cut the dough into golf-ball size pieces and roll into 12cm diameter disks about 5mm thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the centre to release steam while baking.
- Bake 10 to 15 minutes, or until golden brown. Remove and cool on racks.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
This recipe is nothing like the fatayer filing i make. PEPPER..needs PEPPER..lots of it..freshly ground black and some cayenne... lemon juice, sumac, olive oil...the spinach must be DRY ( I use frozen chopped and squeeze out ALL of the water once it is defrosted )...and more salt...( the dough sucks out the flavouring so the filling must almost be over flavoured for the end result to have any flavour !!! must taste too spicy, too lemony, too olive oily to oniony before you put in the pockets and you willhave perfect end result fatayer - 24 Oct 2010 (Review from Allrecipes US | Canada)
The dough is wonderful, but I agree with the other reviewer, the filling was a little bland. I added sumac to taste and a little salt. Thanks for the recipe! - 05 Nov 2009 (Review from Allrecipes US | Canada)
i have been maling fatayer for yrs using my grandmas turkish recipe except using mostlywhole wheat flour like you do.also used swiss chard as a filling and when i have it add some pomengrante syrup to the mixture.. your right they are so delicious im hoing to make a batch now.. i also use some sumac and sometimes pine nuts in the filling - 12 Jan 2013 (Review from Allrecipes US | Canada)