This is a traditional recipe from Palestine
Active Time: 30 Minutes
Total Time: 2 Hours
Yield: Makes four 6-inch pies
The spinach filling in these fatayer is spiked with lemon and sumac, a tangy Middle Eastern spice. The pies are normally formed into triangles, but the half-moon shape here is simpler to do.
RECIPE INGREDIENTS
1/2 C (rounded) AP flour plus more for dusting
1/4 C whole wheat flour
1/2 teaspoon active dry yeast
1/3 cup lukewarm water
Salt
3 TBL extra-virgin olive oil
1/2 medium onion diced
2 tsp ground sumac – see Note
1 tsp fresh lemon juice
Freshly ground pepper
10 ounce packages frozen spinach thawed and squeezed dry
1 large egg beaten
Tip: Sumac is a fruity, tangy spice made from dried, ground berries. In Turkey, this is called adana
DIRECTIONS
- In the bowl of a standing electric mixer fitted with the dough hook, combine the all-purpose flour with the whole wheat flour, yeast, water, salt and half of your olive oil.
- Mix at medium speed until a soft, supple dough forms, about 10 minutes.
- Using oiled hands, transfer the dough to an oiled bowl.
- Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
MEANWHILE - In a large skillet, heat the remaining olive oil.
- Add the diced onion and cook over moderate heat until softened, about 7 minutes.
- Add the sumac and lemon juice and season with salt and pepper.
- Stir in the spinach and let cool completely.
PREPARE AND ASSEMBLE - Preheat the oven to 450° and line 2 baking sheets with parchment paper.
- Divide the dough into 4 pieces.
- Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
- On a lightly floured surface, roll each ball of dough to a 6-inch round.
- Spread the spinach filling over half of each round, leaving a 1/2-inch border.
- Brush the rims with egg wash (1 egg white and 2 tsp water) and fold the dough over to enclose the filling; pinch the edges with a fork to seal.
BAKE - Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg yolk.
- Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking.
- Transfer the spinach pies to a platter and serve warm or at room temperature.
Based on a recipe printed by Food and Wine Magazine
