Spinach Fatayer

🛒 Ingredients

• All-purpose flour 500 g · 1820 kcal
• Warm water 250 g · 0 kcal
• Active dry yeast 7 g · 23 kcal
• Olive oil 54 g · 478 kcal
• Fresh spinach 700 g · 161 kcal
• Onion 150 g · 60 kcal
• Lemon juice 60 g · 13 kcal
• Sumac 10 g · 30 kcal

👨‍🍳 Instructions

1. For the dough, dissolve yeast and 5g sugar in warm water; let sit for 5-10 minutes until foamy. In a large bowl, combine flour, 5g salt, 30ml olive oil, and the yeast mixture, then knead for 8-10 minutes until a smooth, elastic dough forms.
2. Lightly oil the dough, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size. While the dough rises, prepare the filling.
3. Wash spinach thoroughly, squeeze out excess water, and finely chop. Dice the onion finely.
4. In a large bowl, combine chopped spinach, diced onion, 30ml olive oil, lemon juice, sumac, 5g salt, and black pepper. Mix well and let sit for 15-20 minutes to allow flavors to meld and for spinach to release more liquid; then squeeze out any remaining excess liquid.
5. Once the dough has risen, punch it down and divide into 18-20 small balls. On a lightly floured surface, roll each ball into a thin 10-12 cm circle.
6. Place a tablespoon of spinach filling in the center of each dough circle. Fold three sides of the dough over the filling to form a triangle, pinching the edges firmly to seal and prevent leakage during baking.
7. Preheat oven to 200°C (400°F). Arrange fatayer on baking sheets lined with parchment paper. Bake for 15-20 minutes, or until golden brown.