Spinach Fatayer

These pastries are packed with green goodness and hard to resist
Monday , 16 July 2012
Spinach Fatayer
Spinach Fatayer

Spinach Fatayer

4 tsp yeast granules
1 tsp sugar
1 cup lukewarm water
3½ cups all-purpose flour
²⁄³ cup vegetable oil
½ tsp salt

2 small onions, finely diced
1½ tsp salt
450g fresh spinach
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 lemon
¹⁄³ cup olive oil

In a small bowl, add the dry yeast, sugar and water. Then set aside for 10 minutes.
2 Place the flour in a large bowl, drizzle with olive oil; mix and rub with your hands until smooth, for about 5 minutes. Add salt to the yeast mixture then pour over the flour mixture and work into a dough. Knead and add water if required.
3 Place in a bowl, cover and set aside to rise in a warm place for 1 hour.
4 To make the filling, sprinkle the diced onions with salt.
5 Wash spinach thoroughly, chop and mix with the onions.
6 Set aside for a few minutes and then work the mixture between your hands until wilted and watery.
7 Squeeze out all the moisture from the spinach, add the salt and pepper, red pepper flakes, lemon and olive oil and mix well.
8 Cut the dough into small pieces (the size of walnuts), roll into balls, place on a tea towel, cover with another tea towel and leave to rest for about 10 minutes.
9 Roll dough flat into a circle, spoon a heaped teaspoon of filling onto the centre, keeping the edges of the dough dry. Fold into a triangular shape. You might need to spread a little water around the outside to make the dough stick together.
10 Lay all the spinach pies on baking pans greased with olive oil; then brush the tops of the pies with olive oil. Bake in a 148C oven for 15 to 20 minutes until the bottom is golden brown. Then broil tops until they turn golden brown.

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