Fatayer bil sabanekhs are stuffed with healthy goodness and formed into a pleasing geometric shapes; try to resist them.This very Lebanese treat is delicious and surprisingly vegan. Some recipes are made with yeasty doughs, others (like this one) are a more crunchy yeastless doughs.

The Dough: 
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoon vegetable oil
  • 1/2 cup water
The Filling: 
  • 1 kg bag fresh spinach (not baby spinach)
  • 1 onion, finely diced
  • 1 teaspoon salt
  • Pinch of pepper
  • 1 tablespoon sumac  
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons lemon juice

 

To make the dough, place the flour, salt, vegetable oil, and water in a bowl. Mix until it forms a dough. If it feels too dry, add a few teaspoons of water.

Kneed by hand for 5 minutes. Cover with plastic wrap and set aside.

To make the filling:  Wash, drain and roughly chop the spinach. Baby spinach is too delicate for this recipe.

Add the onions, salt, pepper, sumac, olive oil, and lemon juice.

After the massage

Mix by hand, gently massaging the spinach and other ingredients together. The spinach will shrink to a quarter of its size – this is normal.

Toast the pine nuts in a dry frying pan over medium heat. Shake the pan constantly, they burn easily. Add them to the spinach and mix them in carefully.

Preheat the oven 400 degrees.

Place the filling in a colander with a bowl underneath, this will drain the excess liquid the spinach has released. Cut the dough into 3 pieces. Place two pieces under plastic wrap and roll out the remaining piece.

Cut into circles. It really doesn’t matter how big or small you make your triangles. If the pastries are meant to appetizers, go small. If they are your lunch, go a little bigger.

Place a spoonful of the spinach filling in the middle of the dough, making sure you have at least one pine nut in there. The filling should fit nicely in the middle of the circle, not touching the edges.

Brush the rim of the dough with water. Pinch two sides together to form one point. Bring the remaining side up to meet in the middle and form a triangle.

Pinch the ends tight together to prevent them from opening in the oven.

Brush a baking sheet with a vegetable and olive oil mix (half of each), place the triangles onto the sheet and brush them with vegetable oil.

Place in the oven and bake for 20-25 minutes.

Once they are golden brown, remove and allow to cool for a few minutes. Brush once more with the oil  mix (this brushing is strictly cosmetic).

 

Check out more Lebanese recipes HERE

 

 

Spinach Triangles (Fatayer Bil Sabanekh)

Spinach Triangles (Fatayer Bil Sabanekh)

Fatayer bil sabanekhs are stuffed with healthy goodness and formed into a pleasing geometric shapes; try to resist them.This very Lebanese treat is delicious and surprisingly vegan. Some recipes are made with yeasty doughs, others (like this one) are a more crunchy yeastless doughs.

Ingredients

  • The Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoon vegetable oil
  • 1/2 cup water
  • The Filling:
  • 1 kg bag fresh spinach (not baby spinach)
  • 1 onion, finely diced
  • 1 teaspoon salt
  • Pinch of pepper
  • 1 tablespoon sumac
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons lemon juice

Instructions

  1. To make the dough, place the flour, salt, vegetable oil, and water in a bowl. Mix until it forms a dough. If it feels too dry, add a few teaspoons of water.
  2. Kneed by hand for 5 minutes. Cover with plastic wrap and set aside.
  3. To make the filling:  Wash, drain and roughly chop the spinach. Baby spinach is too delicate for this recipe.
  4. Add the onions, salt, pepper, sumac, olive oil, and lemon juice.
  5. Mix by hand, gently massaging the spinach and other ingredients together. The spinach will shrink to a quarter of its size - this is normal.
  6. Toast the pine nuts in a dry frying pan over medium heat. Shake the pan constantly, they burn easily. Add them to the spinach and mix them in carefully.
  7. Preheat the oven 400 degrees.
  8. Place the filling in a colander with a bowl underneath, this will drain the excess liquid the spinach has released.
  9. Cut the dough into 3 pieces. Place two pieces under plastic wrap and roll out the remaining piece.
  10. Cut into circles. It really doesn't matter how big or small you make your triangles. If the pastries are meant to appetizers, go small. If they are your lunch, go a little bigger.
  11. Place a spoonful of the spinach filling in the middle of the dough, making sure you have at least one pine nut in there. The filling should fit nicely in the middle of the circle, not touching the edges.
  12. Brush the rim of the dough with water. Pinch two sides together to form one point. Bring the remaining side up to meet in the middle and form a triangle. Pinch the ends tight together to prevent them from opening in the oven.
  13. Brush a baking sheet with a vegetable and olive oil mix (half of each), place the triangles onto the sheet and brush them with vegetable oil.
  14. Place in the oven and bake for 20-25 minutes.
  15. Once they are golden brown, remove and allow to cool for a few minutes. Brush once more with the oil  mix (this brushing is strictly cosmetic).
http://www.foodosopher.com/fatayer/