Fatayer (Spinach Pies)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Dough4 tsp active dry yeast1 tsp sugar or other real sweetener1 c lukewarm water3 1/2 c all purpose flour1/2 tsp saltFilling2 small onions1 1/2 tsp salt10 oz fresh spinach1/2 tsp black pepperjuice of 1 lemon1/2 c olive oil (1/3 c for filling, 1/6 c for brushing)
Preheat oven to 300 degrees.
1. Dice the spinach and onions in a food processor. Sprinkle them with the 1 1/2 tsp salt, stir, and set aside.
2. Stir together the warm water, yeast, and sugar. Let sit for 10 minutes until frothy.
3. Meanwhile, sprinkle the canola oil over the flour and work with your hands for about 5 minutes until smooth.
4. Add the 1/2 tsp salt to the yeasty water and stir. Add the water to the flour and oil, and work together until everything is uniformly mixed and dough is smooth.
5. Place dough in a warm place to rise for one hour.
6. Divide dough into 16 balls and let rest between two damp towels for 10 minutes.
7. While the dough balls rest, thoroughly squeeze the excess water out of the spinach/onion mixture. Add lemon juice, black pepper, and olive oil, and mix.
8. Roll each dough ball out into a circle. Place a heaping teaspoonful of filling in the middle, then fold the circle closed. You can make it into the traditional triangle by mentally dividing the dough into three sections, folding the upper left and right sides together, and pulling up the bottom triangular section. Press the dough together to seal.
9. Place the pies seam-side down on lightly oiled cookie sheets. Brush the pies with olive oil.
10. Bake for 20-25 minutes or until the bottoms are golden brown. Put the pies under the broiler for 3 minutes to brown the tops if desired.
Serve at room temperature.
Makes 16 one-pie servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ZENQUAKER.
1. Dice the spinach and onions in a food processor. Sprinkle them with the 1 1/2 tsp salt, stir, and set aside.
2. Stir together the warm water, yeast, and sugar. Let sit for 10 minutes until frothy.
3. Meanwhile, sprinkle the canola oil over the flour and work with your hands for about 5 minutes until smooth.
4. Add the 1/2 tsp salt to the yeasty water and stir. Add the water to the flour and oil, and work together until everything is uniformly mixed and dough is smooth.
5. Place dough in a warm place to rise for one hour.
6. Divide dough into 16 balls and let rest between two damp towels for 10 minutes.
7. While the dough balls rest, thoroughly squeeze the excess water out of the spinach/onion mixture. Add lemon juice, black pepper, and olive oil, and mix.
8. Roll each dough ball out into a circle. Place a heaping teaspoonful of filling in the middle, then fold the circle closed. You can make it into the traditional triangle by mentally dividing the dough into three sections, folding the upper left and right sides together, and pulling up the bottom triangular section. Press the dough together to seal.
9. Place the pies seam-side down on lightly oiled cookie sheets. Brush the pies with olive oil.
10. Bake for 20-25 minutes or until the bottoms are golden brown. Put the pies under the broiler for 3 minutes to brown the tops if desired.
Serve at room temperature.
Makes 16 one-pie servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ZENQUAKER.
Nutritional Info Amount Per Serving
- Calories: 171.0
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 14.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.3 g
- Protein: 3.5 g
Member Reviews
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DELARADANCE
AWESOME! Thanks so much... these were definately a hit!! - 4/16/10
Reply from ZENQUAKER (4/16/10)
Thanks for the great rating! Just to let you know--when I looked at the nutritional info when reading your rating it seemed off to me. I accidentally switched the amounts of flour and sugar. It's now correct. You may want to go back and re-enter it in your nutrition tracker (fewer cals!)