Spinach fatayer

Recipes / Vegetarian

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Recipe «Spinach fatayer» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp sumac, 500g baby spinach, finely chopped, 1 small vine-ripened tomato, finely chopped, Olive oil, to brush, Lemon wedges and labne dusted , with sumac, to serve, 250g plain flour, sifted, 1/2 tsp dried yeast .

Ingredients:

  • 1 tbsp sumac 
  • 500g baby spinach, finely chopped 
  • 1 small vine-ripened tomato, finely chopped 
  • Olive oil, to brush 
  • Lemon wedges and labne dusted 
  • with sumac, to serve 
  • 250g plain flour, sifted 
  • 1/2 tsp dried yeast 

Instructions

  1. To make dough, combine flour, yeast and 1 teaspoon salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.
  2. Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.
  3. Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.
  4. Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.
  5. Transfer to a platter. Serve with lemon and labne dusted with sumac.