Spinach Fatayer | My Recipe Time

Spinach Fatayer Recipe

Spinach Fatayer | My Recipe Time These delicious, lemony spinach pies are perfect as maza (appetizers), or serve them with other Middle Eastern dishes.

Prep:1 hr 30 mins
Cook:15 mins
Total:1 hr 45 mins
Yield:15 servings
Spinach Fatayer


1½ teaspoons white sugar
1½ teaspoons active dry yeast
1¼ cups warm water (110 degrees F to 115 degrees F)
1½ teaspoons salt
2 tablespoons olive oil
3 cups whole wheat flour
3 pounds fresh spinach, rinsed and stems removed
2 medium onions, finely chopped
⅔ cup lemon juice
4 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
¾ teaspoon garlic salt


 Step 1
In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.

 Step 2
Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.

 Step 3
Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.

 Step 4
Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

Nutritional Information

Fatayer Sabanegh (Spinach Triangles)
Servings Per Recipe: 15
Calories: 131
% Daily Value *
Protein: 6.3g
13 %
Carbohydrates: 23.9g
8 %
Exchange Other Carbs: 1.5
Dietary Fiber: 5.3g
21 %
Sugars: 1.8g
Fat: 2.6g
4 %
Saturated Fat: 0.4g
2 %
Cholesterol: 0mg
Vitamin A Iu: 8540.3IU
171 %
Niacin Equivalents: 3.9mg
30 %
Vitamin B6: 0.3mg
19 %
Vitamin C: 32mg
53 %
Folate: 200.8mcg
50 %
Calcium: 105.8mg
11 %
Iron: 3.5mg
20 %
Magnesium: 108.1mg
39 %
Potassium: 652.1mg
18 %
Sodium: 397.8mg
16 %
Thiamin: 0.2mg
20 %
Calories From Fat: 23.8
Percent Of Calories From Carbs: 66
Percent Of Calories From Fat: 16
Percent Of Calories From Protein: 17
Percent Of Calories From Sat Fat: 2
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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