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Fatayer Sabanekh
Spinach Pies
Fatayer Sabanekh are savory hand pies filled with a flavorful mixture of spinach, onions, sumac, lemon juice, and olive oil. These are a beloved staple in Palestinian cuisine, perfect as a snack, appetizer, or light meal.
๐ง ์ฌ๋ฃ
- 3 cups All-purpose flour
- 1.5 tsp Active dry yeast
- 1 tbsp Sugar
- 1 cup Lukewarm water
- 1 tsp Salt
- 1/3 cup Olive oil
- 500 g Frozen spinach(defrosted and excess water drained)
- 2 medium Onions(finely chopped)
- 2-3 tbsp Sumac
- 1/3 cup Pine nuts(roasted)
- 3 tbsp Lemon juice
- 1/4 tsp Chili flakes(optional)
- 2 tbsp Pomegranate molasses
- 1/4 cup Extra virgin olive oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a small bowl, combine yeast, sugar, and lukewarm water. Let it rest for 10 minutes until foamy.
- 2
In a large bowl or stand mixer, combine flour and salt. Add the foamy yeast mixture and 1/3 cup olive oil. Mix until a soft, cohesive dough forms. Knead for about 5-7 minutes until smooth and elastic.
- 3
Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
While the dough is rising, prepare the filling. In a large bowl, combine the drained spinach, chopped onions, sumac, roasted pine nuts, lemon juice, chili flakes (if using), pomegranate molasses, and 1/4 cup extra virgin olive oil. Mix well, squeezing the spinach to help it wilt and combine with the other ingredients.
- 5
Preheat your oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
- 6
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball.
- 7
On a lightly floured surface, flatten each dough ball into a circle about 5-6 inches in diameter. Place about 1-2 tablespoons of the spinach filling in the center of each circle.
- 8
Fold the edges of the dough over the filling to create a triangular or half-moon shape, pinching the seams to seal.
- 9
Place the assembled fatayer on the prepared baking sheet. Brush the tops with a little olive oil.
- 10
Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
- 11
Let the fatayer cool slightly before serving warm.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a tangier filling, add more sumac or lemon juice.
- โIf you don't have pomegranate molasses, you can omit it or use a touch of balsamic glaze.
- โEnsure excess water is squeezed from the spinach and onions to prevent a watery filling.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add crumbled feta cheese to the spinach filling for a salty kick.
- For a heartier version, add cooked lentils or chickpeas to the filling.
- Some recipes include walnuts or pine nuts for added texture.