Spinach Fatayer
Spinach Fatayer is so easy and bursts with flavors. Enjoy the fluffy texture of the pie and the tasty filling.
Equipment
- Stand mixer for the dough
Ingredients
For the Dough
- 5 cups all-purpose flour
- ½ cup vegetable oil
- 1-2 tablespoons sugar
- 3 tablespoons powdered milk
- 1 tablespoon active dry yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups warm milk or warm water
For the Filling
- 40 ounces spinach
- ½ tablespoon salt for chopped spinach
- 1 teaspoon salt for the chopped onion
- 2 red onions
- ¼ cup sumac
- 1 lemon
- ¼ cup olive oil
- salt for the filling, to taste
- jalapeno pepper optional
Instructions
To Form the 10 Minute Dough
- Start by mixing 2 cups of all-purpose flour, active dry yeast, sugar, baking powder, powdered milk, and salt. Then, add warm water or warm milk to a large bowl.
- Mix them all together. Cover it, and let it sit in a warm place for 10-15 minutes.
- After 10 minutes, add 3 cups of all-purpose flour and the oil to the dough. Mix them well.
- Knead it for about 5-10 minutes. It will come together really quickly. For more details, check the Ten Minute Multi-Use Dough recipe.
To Make the Filling
- Roughly chop the spinach and add ½ tablespoon salt to it. Then, put the chopped spinach in a colander and mix it with your hands to squeeze out all the liquid.
- Finely chop your onions and add 1 teaspoon salt to them. Then, put them in a separate colander to squeeze the liquid out as well.
- Once you squeeze the liquids, mix the spinach and onions together along with the sumac, lemon juice, olive oil, and salt to taste. Add jalapeno pepper if desired and mix.
To Assemble and Bake Fatayer
- Oil your surface and your hands lightly
- Spread your desired amount of dough and add the spinach mixture to the middle and spread it out leaving a little space on the edges.
- Fold the two ends of the dough one on top of the other. Then, fold the third side of the top of the first two. To make sure it is tightly closed, you can pinch the edges of the dough together. Lay the seam side down on a lined baking sheet.
- Bake at 450℉ for 10-15 minutes or until golden, and enjoy!
Notes
- Draining excess liquid: Make sure to sprinkle salt over chopped spinach and chopped onions to get as much liquid out. If you don’t, the bottom of the pie will be soaked and will lose its fluffy texture.
- Rolling thin dough for best results: To achieve the desired thinness, it is important to roll out the dough as thinly as possible, considering that it may slightly puff up during baking, necessitating a thinner initial roll.
- Enhancing the golden color: For a stronger golden color, brush each spinach pie with some oil or butter.
- Time-saving technique: Line a large baking pan with parchment paper. Spread the dough balls, then stuff and seal them on the same pan to save some time and effort.
- Quick and easy dough: To save time, you can use store-bought dough. But I recommend using the 10 minute dough for it is so easy and will be ready in no time.
- Customizing size: You can make small, medium, or large spinach fatayer. So, divide the dough into balls the size you prefer.
- Scaling up for a crowd: You can double or even triple the ingredients to make a larger batch that pleases a larger crowd.
Nutrition
Calories: 4269kcalCarbohydrates: 572gProtein: 108gFat: 180gSaturated Fat: 30gPolyunsaturated Fat: 73gMonounsaturated Fat: 67gTrans Fat: 1gCholesterol: 22mgSodium: 9569mgPotassium: 7807mgFiber: 50gSugar: 39gVitamin A: 106572IUVitamin C: 394mgCalcium: 1742mgIron: 62mg
Tried this recipe?Let us know how it was!