Spinach Fatayer (Lebanese spinach pie)

Step 1

First, prepare the dough by mixing the dry ingredients and then adding the oil and water.

Step 2

Knead the dough for 5-10 minutes until it becomes soft and elastic.

Step 3

Set aside in an oiled bowl and cover it with a tea towel or muslin cloth. Let it rest for 30 minutes, in a warm location (so it can rise).

Step 4

While the dough is resting, chop the spinach.

Step 5

Place it to a bowl and sprinkle salt on top then set aside for 8-10 minutes to macerate - this will help the spinach to release its liquid content.

Step 6

Stir and squeeze the spinach with clean hands, to remove as much of the liquid as possible.

Step 7

Chop the onions and mix with the remaining filling ingredients into the bowl of spinach.**

Step 8

Roll the risen dough into a thin sheet (between 2-4mm is best). Then cut it in circles- using either a circle cutter or a glass/cup.

Step 9

Add some of the spinach mix to each circle (not too much as you need to be able to pinch the pastry closed) and fold in a triangular shape by pinch two sides together ad bringing the third bit up to the centre to pinch closed. (see images and video)

Step 10

Brush each pie with some olive oil . Then arrange as a single layer on baking sheets and bake at 175ºC (Fan assisted) for 30 minutes.

Step 11

The spinach fatayers are ready when they turn golden brown and are heated through. You can enjoy them right away or at room temperature.                                  Any leftover spinach fatayer can be stored in an airtight container in the fridge for around a week (I have to admit mine have never lasted longer than 3 days before I've eaten them all so I don't know the exact amount of time) or be frozen for 2-3 months.