{"id":1660,"date":"2012-08-28T19:53:35","date_gmt":"2012-08-28T19:53:35","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=1660"},"modified":"2020-04-02T09:26:26","modified_gmt":"2020-04-02T16:26:26","slug":"spinach-pie","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/spinach-pie\/","title":{"rendered":"Spinach Pie ( Fatayer )"},"content":{"rendered":"
This is a traditional recipe from Palestine<\/h5>\n

Active Time: 30 Minutes
\nTotal Time: 2 Hours
\nYield: Makes four 6-inch pies<\/p>\n

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.<\/p>\n

RECIPE INGREDIENTS<\/strong>
\n1\/2 C (rounded) AP flour plus more for dusting
\n1\/4 C whole wheat flour
\n1\/2 teaspoon active dry yeast
\n1\/3 cup lukewarm water
\nSalt
\n3 TBL extra-virgin olive oil
\n1\/2 medium onion diced
\n2 tsp ground sumac – see Note
\n1 tsp fresh lemon juice
\nFreshly ground pepper
\n10 ounce packages frozen spinach thawed and squeezed dry
\n1 large egg beaten<\/p>\n

Tip: Sumac is a fruity, tangy spice made from dried, ground berries.  In Turkey, this is called adana<\/p>\n

DIRECTIONS<\/strong><\/p>\n

    \n
  1. 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.<\/li>\n
  2. Mix at medium speed until a soft, supple dough forms, about 10 minutes.<\/li>\n
  3. Using oiled hands, transfer the dough to an oiled bowl.<\/li>\n
  4. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
    \nMEANWHILE<\/strong><\/li>\n
  5. In a large skillet, heat the remaining olive oil.<\/li>\n
  6. Add the diced onion and cook over moderate heat until softened, about 7 minutes.<\/li>\n
  7. Add the sumac and lemon juice and season with salt and pepper.<\/li>\n
  8. Stir in the spinach and let cool completely.
    \nPREPARE AND ASSEMBLE<\/strong><\/li>\n
  9. Preheat the oven to 450\u00b0 and line 2 baking sheets with parchment paper.<\/li>\n
  10. Divide the dough into 4 pieces.<\/li>\n
  11. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.<\/li>\n
  12. On a lightly floured surface, roll each ball of dough to a 6-inch round.<\/li>\n
  13. Spread the spinach filling over half of each round, leaving a 1\/2-inch border.<\/li>\n
  14. 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.
    \nBAKE<\/strong><\/li>\n
  15. Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg yolk.<\/li>\n
  16. Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking.<\/li>\n
  17. Transfer the spinach pies to a platter and serve warm or at room temperature.<\/li>\n<\/ol>\n

    Based on a recipe printed by Food and Wine Magazine<\/p>\n","protected":false},"excerpt":{"rendered":"

    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 … Continue reading “Spinach Pie ( Fatayer )”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1660","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1660"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1660\/revisions"}],"predecessor-version":[{"id":19138,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1660\/revisions\/19138"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}