Recipe: At Home Spinach turnovers - fatayer bi sabanegh

Recipe: At Home Spinach turnovers - fatayer bi sabanegh Delicious, fresh and tasty.

Spinach turnovers - fatayer bi sabanegh. Fatayer are little pies popular throughout the Middle East. They can have a variety of fillings, from meat to cheese or spinach. I made a version called Fatayer bi Sabanekh, Lebanese Fatayer filled with spinach.

Triangle-shaped pies that are filled with spinach, onions and sumac, then oven baked.

You can make them in two sizes.

The big ones are suitable for breakfast and the small ones for snacks.

You can have Spinach turnovers - fatayer bi sabanegh using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Spinach turnovers - fatayer bi sabanegh

1. Prepare of - For the dough:.

2. You need of flour.

3. You need of dried yeast, dissolved in ¼ cup warm water.

4. It’s of water.

5. It’s of vegetable oil.

6. Prepare of salt.

7. Prepare of For the stuffing:.

8. It’s of onion, minced.

9. Prepare of fresh spinach.

10. Prepare of vegetable oil.

11. You need of sumac.

12. Prepare of pomegranate syrup, if available.

13. You need of salt.

FATAYER BI SABANEKH (LEBANESE SPINACH TURNOVERS) Fatayer bi sabanekh (Lebanese spinach turnovers) are little pies popular throughout the Middle East.

They can have a variety of fillings, from meat to cheese or spinach.

I made a version called Fatayer bi Sabanekh, Lebanese Fatayer filled with spinach.

Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes.

Spinach turnovers - fatayer bi sabanegh step by step

1. In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well..

2. Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed..

3. Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises..

4. Meanwhile, start preparing the stuffing by washing the spinach, drying it and mincing it coarsely. Make sure to dry very well the spinach because too much moisture affects the dough when filled..

5. In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well..

6. After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into small 8 cm diameter circles using a circular pastry cutter..

7. Put 1 tablespoon of the stuffing in the center of each circle. Hold the dough from 3 sides and fold it in the form of a triangle, press sides together to seal well. Lightly grease two oven pans with vegetable oil and place the pies on them; pinched side up..

8. Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown..

9. They can be served hot or cold..

Fatayer are little pies popular throughout the Middle East.

They can have a variety of fillings, from meat to cheese or spinach.

I made a version called Fatayer bi Sabanekh, Lebanese Fatayer filled with spinach.

Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh.

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