Spinach Fatayer, also known as Spinach Pies, is a delectably traditional Middle Eastern dish, beloved for its tantalizing blend of flavors and crispy, golden brown crust. Originating from Lebanon, this recipe has found a special place in Egyptian cuisine, where it’s enjoyed during various festivities or as an everyday snack.
The simple yet rich combination of spinach, sumac, and pomegranate molasses makes for a filling that bursts with flavor, all encased in perfectly baked dough. Whether enjoyed as an appetizer or a main dish, Spinach Fatayer is certain to please any palate with its zesty and savory taste.
Ingredients
Filling
- 4 packs of spinach, cleaned and coarsely chopped
- 3 tablespoons sumac
- 2 tablespoons pomegranate molasses
- 1 finely chopped onion
- 1 tablespoon salt
- ½ cup olive oil
- 2 tablespoons lemon juice
Dough
- 5 cups all-purpose flour, divided
- 2 tablespoons sugar
- 2 tablespoons yeast
- 2 tablespoons powdered milk
- 2 cups warm water
- ½ cup corn oil
- A pinch of salt
Preparation
- Clean the spinach thoroughly by washing it in water with vinegar, repeating the process 2 to 3 times to ensure no impurities remain.
- Chop the spinach into large pieces. Stir in finely chopped onions, 3 tablespoons of sumac, 2 tablespoons of pomegranate molasses, 1 tablespoon of salt, ½ cup of olive oil, and 2 tablespoons of lemon juice. Mix well and let it rest for 2 hours.
- To prepare the dough, mix 2 cups of flour, 2 tablespoons of sugar, 2 tablespoons of yeast, and 2 tablespoons of powdered milk. Add 2 cups of warm water and mix until incorporated. Let it rest for 10 minutes.
- After the first rest, add an additional 3 cups of flour, ½ cup of corn oil, and a pinch of salt to the dough mixture. Knead until a soft dough is formed, then let it rest for an hour for best results.
- Once rested, divide the dough into small balls based on your preferred pie size. Let the dough balls rest for a short while.
- Prepare a baking tray with parchment paper. Roll out each dough ball into a thin circle.
- Strain the spinach mixture to remove excess water and place a scoop of the filling in the center of each dough circle, leaving the edges free.
- Fold the dough into a triangular shape, ensuring the edges are sealed tightly. Place each pie on the baking tray.
- Brush each pie with olive oil for a golden finish. Bake at 200°C until the bottom turns golden, then switch to grill to achieve a golden top.
- Serve warm, optionally drizzled with a bit more olive oil.
Did you know?
Spinach Fatayer is not just a delicious snack but also a nutritional powerhouse. Spinach is loaded with vitamins A, C, and K, iron, and magnesium, making it an excellent addition to a healthy diet. Interestingly, sumac, one of the key flavoring agents in this recipe, is a staple in Middle Eastern cuisine. It imparts a tangy, lemony flavor and its high antioxidant content makes it a healthy choice.
The use of pomegranate molasses adds a unique sweet and sour element to the dish, a characteristic feature of traditional recipes from the region. This not only enhances the flavor but also introduces a hint of juiciness that balances out the earthiness of spinach. In various Mediterranean and Middle Eastern cultures, dishes like Spinach Fatayer are often served during gatherings and celebrations, symbolizing hospitality and culinary richness.
Moreover, the versatile nature of the 10-minute dough, with its soft and pliable texture, makes it a favorite for home cooks. It can be used beyond this spinach-filled version, allowing for creative fillings ranging from meats to cheeses. Whether you’re looking to serve a simple and easy snack or a richly flavored meal, Spinach Fatayer promises to be the best addition to your culinary repertoire.
