First of all it reminds me of childhood because i grew up eating both spinach pies and meat pies as part of a traditional lebanese meal. Rinse and dry spinach. Lebanese spinach pies fatayers recipe by kendra pelojoaquin. They can be made in a variety of sizes but are perfect as a snack or appetizer side dish. Once the yeast has foamed and doubled in size add salt and half of the flour.
I use a fantastic sticky dough recipe rolled out and cut in circles. Fill lebanese fatayar with spinach meat squash or your own invention. 1 10oz bag of spinach chopped 1 small tomato 2 small onions salt 1 teaspoon allspice 1 2 cup sumac 1 2 cup vegetable oil dough instructions. Shift the pans from top to bottom and front to. If using fresh spinach head a large pan over medium heat and drizzle with about 1 tablespoon olive oil.
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Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. Today s lebanese spinach pie recipe is one i love making for many reasons. 1 package of rapid rising yeast we like fleishmans 1 tablespoon sugar 6 cups of flour 2 teaspoons salt 2 cups lukewarm water 1 3 cup milk spinach filling ingredients. Tossed and flavoured spinach along with few other ingredients are stuffed inside a pastry and later shaped cutely to form triangle pies. We usually paired them with tabbouleh hummus yogurt and lebanese green beans.
For yeast to double in size. Add spinach and cook just until wilted. I am about to try this recipe for the first time but wanted to post it because i searched and searched this site for this recipe. For frozen spinach defrost and squeeze out all excess moisture. These little lebanese spinach pies or fatayar are a beloved lebanese treat.
These little lebanese spinach pies or fatayar are a beloved lebanese treat. For yeast to double in size. Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. This lebanese spinach pie is filled with a mixture of spinach combined with onion pine nuts pomegranate molasses and seasonings including salt sumac the magical ingredient lemon juice and optional cayenne for a bit of heat. I use a fantastic sticky dough recipe rolled out and cut in circles.
For frozen spinach defrost and squeeze out all excess moisture. Once cool enough to handle squeeze out all excess moisture. First of all it reminds me of childhood because i grew up eating both spinach pies and meat pies as part of a traditional lebanese meal.
