Snack · 60 min · middle-eastern

Fatayer Sabanekh

Flour does the heavy lifting here, with fresh spinach rounding it out. A Middle Eastern snack that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 2 lb Fresh spinach
• 2 Onions
• 2 tbsp Sumac
• 1/3 cup Olive oil
• 3 tbsp Lemon juice
• 1/4 cup Pine nuts

Steps

1. Knead a soft, elastic dough from flour, oil, water, yeast, and salt; proof 1 hour until doubled.
2. Wilt the spinach, squeeze it ruthlessly dry — wet spinach makes soggy fatayer — and chop coarse.
3. Toss with diced onion, sumac, lemon juice, olive oil, and salt; the filling should be bright, tangy, and vivid green.
4. Roll the dough thin, cut into 4-inch rounds, and place a spoonful of filling in each center.
5. Fold into triangles, pinching the three corners firmly to seal.
6. Bake at 425°F for 12 minutes until golden and puffed.
7. Serve warm or at room temperature; fatayer are Lebanon’s portable lunch, equally at home in a schoolbag or a mezze spread.

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