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Spinach pies, ( فطير بسبانخ) by

Ingredients

INGREDIENTS
FOR THE DOUGH:
4 cups unbleached all-purpose flour
1 tablespoon active dry yeast
1 teaspoon sugar
1 cup + warm water
1 teaspoon sea salt
1/2 cup canola oil
1/2 cup extra virgin olive oil
INGREDIENTS
FOR THE FILLING:
8 cups fresh spinach, OR 2 lbs. frozen chopped spinach, thawed, drained and squeezed dry
1 1/2 cups yellow onion, finely diced
1/3 cup olive oil
1 teaspoon sea salt
1/4 teaspoon finely ground black pepper
1/4 cup freshly squeezed lemon juice
1 tablespoons Sumac
1 teaspoon paprika
1/4 teaspoon crushed pepper ( optional )

Instructions

Proof the yeast by dissolving it in cup of the warm water with the sugar and letting it activate for about 10 minutes
in a mixer bowl sent the flower add the salt mix well then add the oil mix until you see that the oil is making the flour wet, add the yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding 1/2 cup of water slowly. Add more of the water only as necessary to create a sticky dough.
Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and little sticky
coat the dough with olive oil,lace it in a bowl coated with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour .
MAKE THE FILLING
If using fresh spinach, sprinkle with the salt in a medium bowl. Set aside to macerate for 10 minutes, then squeeze the spinach of as much juice as possible. Discard juice. If using frozen spinach, squeeze as much juice as possible, and discard juice.
Combine the spinach and onion. Just before filling the pastry, stair in The sumac , paprika, black pepper, crushed pepper (optional), olive oil ,and lemon juice.
Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper
Roll half of the dough out on a dry work surface to 1/8-inch thick. Cut dough into 4-inch rounds, place a tablespoon of filling in the center of each round. Bring three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly.Place the fatayar on the baking sheets and brush the dough with olive oil. Bake in the middle of the oven for 18-20 minutes, or until bronze in color . Sa7ah

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