How to Cook Tasty Swiss Chard Fatayer/pies

Ella Mendoza

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How to Cook Tasty Swiss Chard Fatayer/pies Delicious, fresh and tasty.

Swiss Chard Fatayer/pies. Fatayer (Swiss Chard Pies) Fatayer with Swiss chard and feta cheese are healthy and so scrumptious. A nice handy snack to reach out to, anywhere and anytime of the day. Provides good amount of healthy fats, fiber and potassium.

Ingredients that must be prepared for Swiss Chard Fatayer/pies : You need of For the dough.

You need … Great recipe for Swiss Chard Fatayer/pies. #veganfriendly Another Lebanese tasty recipe that you will love!

I remember waking up on Sunday mornings sometimes, seeing mum in the kitchen chopping a few kilograms of green swiss chard or spinach (which you can use it alternatively) to prepare.

You can cook Swiss Chard Fatayer/pies using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Swiss Chard Fatayer/pies

It’s of For the dough.
It’s of Dough: see manoushe recipe (see recipe).
Prepare of Filling.
You need 300 g of swiss chard, rinsed very well and chopped (you can replace with spinach).
Prepare 1 of big onion, chopped.
It’s 1 teaspoon of sumac.
You need 1 teaspoon of pomegranate molasses.
It’s 1 of lemon juice.
Prepare of Salt.
It’s 2 tablespoons of olive oil.
You need Pinch of or to taste: ground allspice, cinnamon, black pepper, paprika.

Squeeze the chard leaves well until water is fully drained.

Place ½ teaspoon of salt on the lettuce and squeeze them dry.

Mix the onion with the salt and squeeze them dry.

In a bowl, combine the chard leaves, lettuce and parsley.

Swiss Chard Fatayer/pies instructions

Prepare the dough as mentioned in this recipe https://cookpad.com/uk/recipes/9141341.
Or use any other basic dough that you prefer.
Preheat the oven to 180 degrees.
Mix all the filling ingredients: the chard, sumac, pomegranate molasses, lemon juice, chopped onion, salt, olive oil, cinnamon powder, paprika, allspice, black pepper.
(Btw you can have the filling as a salad, it’s so tasty just like that).
Shape the dough into small balls, roll each ball, put one tablespoon of the filling in the middle of the dough.
You fold the longest sides into each other to have a triangle then close the bottom in to join it all together.
Place the triangles in a baking tray (brush the bottom with oil if it’s sticky) and brush their top with vegetable oil for a golden crispy top.
If the oven is too, they’ll take around 10 minutes. Enjoy it with swiss chard moutabbal https://cookpad.com/uk/recipes/13128930.

Then, add the onions, oil, and lemon.

Lastly, add salt, pepper, sumac, pomegranate molasses and cayenne pepper.

Using a slotted spoon or a skimmer, transfer to the ice water.

Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing.

Using a slotted spoon or a skimmer, transfer to the ice water.