Recipe: Appetizing Filled Spinach Pies: Ftayer bi Sbanegh

Filled Spinach Pies: Ftayer bi Sbanegh. Fatayer bi sabanekh (spinach pie) stop motion. We call them Ftayer bi Sbanekh, and they are eaten with a healthy squeeze of fresh lemon juice. Scoop a small spoonful of the filling into a dough Place the ftayer or triangle pies on a lightly greased baking sheet.

It is much quicker to make one large pie, to cut in slices, instead of individual triangles and the taste is the same. You can vary on the filling below by using purslane. Crunchy on the outside and savory aromatic meat filling on the inside. You can cook Filled Spinach Pies: Ftayer bi Sbanegh using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Filled Spinach Pies: Ftayer bi Sbanegh

1. It's of For the Dough:.
2. You need 3 cups of flour.
3. You need 1/2 tablespoon of dried yeast, dissolved in 1/4 cup warm water.
4. It's 1/2 cup of water.
5. Prepare 1/4 cup of vegetable oil.
6. It's 1 teaspoon of salt.
7. Prepare of For the stuffing:.
8. It's 2 kg of fresh spinach.
9. You need 1 of onion, minced.
10. Prepare 1/4 cup of vegetable oil.
11. You need 3 teaspoons of sumac.
12. Prepare 1 teaspoon of pomegranate syrup, if available.
13. Prepare 2 teaspoons of salt.

Spinach pastry triangle (Fatayer sabanekh ). Fatayer Jebneh "Cheese pastry" is one of my most viewed posts up to date. Spinach Fatayer are a staple of Levantine cuisine. Homemade dough stuffed with fresh spinach, onions Fatayer are Middle-Eastern savory pies that can be stuffed with a variety of stuffings, most popular being spinach or meat.

Filled Spinach Pies: Ftayer bi Sbanegh instructions

1. In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well..
2. Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed..
3. Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises..
4. Meanwhile, start preparing the stuffing by washing the spinach, drying it and mincing it coarsely. Make sure to dry very well the spinach because too much moisture affects the dough when filled..
5. In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well..
6. After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into small 8 cm diameter circles using a circular pastry cutter..
7. Put 1 tablespoon of the stuffing in the center of each circle. Hold the dough from 3 sides and fold it in the form of a triangle, press sides together to seal well. Lightly grease two oven pans with vegetable oil and place the pies on them; pinched side up..
8. Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown..
9. They can be served hot or cold..

In Lebanon, these spinach pies are known as Fatayer bi sabanekh. Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. Place a tbls of spinach filling on each piece. Press edges firmly with fingertips to seal completely.