Homemade Spinach Fatayer

Spinach fatayer is one of the food that got me through all the lectures and exams during my undergraduate years. When it was lunchtime, my friend and I would run to the cafeteria and get ourselves each one big hot spinach fatayer (imagine the ones in the picture but 5 times bigger). Fatayer is a Middle Eastern cuisine that can be stuffed with meat, cheese or spinach and are usually found in many if not all traditional restaurants in Lebanon. It is fun making these and you don't need to wait too long for them to be baked in the oven. Whenever I make these there never seems to be any left for the next day so that is the only downside to this :) 

For the recipe click here!

Spinach Fatayer Recipe

Spinach Fatayer

For the dough:

• 425 g. flour (approx 3 cups) 
• 3/4 cup  warm milk (not too hot or else the yeast won't function) 
• 1/2 tsp sugar

• 1 tsp dry active yeast
• 1/4 cup canola or extra virgin olive oil

For the filling:

• 500 g spinach, finely chopped
• 2 medium onions, finely diced
• juice of 2-3 lemons, or more to taste
• 2-3 tbsp extra virgin olive oil
• salt and black pepper, to taste

Putting them together: 

1. Add the yeast to the warm milk with the half teaspoon of sugar. Set aside and covered for 5-10 minutes.
2. Prepare the dough: mix the oil with the flour and gently mix in the yeast/milk mixture. Add salt and knead until the dough is soft and elastic (10-15 minutes)
3. Divide the dough into small individual balls and cover with a damp towel while you prepare the filling.
4. Dice the onions then add salt and pepper. In a separate bowl add salt to the spinach and rub the leaves until they begin to wilt (the salt helps the spinach release its water).
5. Squeeze out as much water from the spinach as you can. Then mix with the seasoned onion. Add lemon juice and adjust seasoning to taste. (If you leave the mix over night, I suggest adding additional lemon when you are ready to use the filling)
6. Form the fatayer by flattening out each piece of dough. If the dough starts to contract too much, let it rest more.
7. Add a spoonful of the spinach mixture to the center of the rolled dough. Make sure to keep the sides of the dough clear of oil or filling. This step will help you seal it easier. 
8. Pinch the dough into a triangular shape and set on a baking sheet lined with parchment paper.
9. Brush the fatayer with milk or a light egg wash and bake in a 450 degree F oven (232 degrees C or Gas Mark 8) for 15-20 minutes, or until golden brown.
10. Enjoy hot or in room temperature!