Homemade Spinach Pies (Print Version)
# Ingredients:
→ Dough
01 -
3 cups all-purpose flour
02 -
1 ¼ cups warm water
03 -
2 teaspoons granulated sugar
04 -
2 ¼ teaspoons instant yeast (1 packet)
05 -
2 teaspoons salt
06 -
¼ cup olive oil
→ Spinach Filling
07 -
16 ounces frozen spinach, thawed and drained
08 -
¼ cup fresh parsley, chopped
09 -
1 medium onion, diced
10 -
2 tablespoons olive oil
11 -
2 tablespoons lemon juice
12 -
1 tablespoon sumac
13 -
1 teaspoon salt
# Instructions:
01 -
Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky, about 5 minutes.
02 -
Add the olive oil and continue kneading until the dough becomes soft, smooth and lightly sticky without leaving any residue on your fingers. The dough will appear oily.
03 -
Transfer the dough to a lightly greased bowl and allow it to proof until doubled in size, approximately 90 minutes.
04 -
Remove the dough and divide into 30 equal pieces. Reshape each piece into round balls. Place in an oiled tray, cover, and let rise until doubled, about 30 minutes.
05 -
In a large bowl, combine the thawed spinach, parsley, onions, olive oil, lemon juice, sumac and salt. Mix thoroughly until well incorporated. Refrigerate until ready to use.
06 -
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
07 -
Divide the dough balls between the two trays with 15 balls each, arranged in 3 rows of 5. Use your hands to flatten each ball while maintaining a circular shape.
08 -
Place 2 tablespoons of the spinach mixture in the center of each flattened dough circle.
09 -
Hold two ends of the dough and seal them together over the filling, pinching firmly to bind. Fold the remaining side up to meet the sealed edges, pinching all three points together to secure the filling.
10 -
Bake for 15-20 minutes until the tops are golden brown.
11 -
Serve warm on their own or with plain whole milk yogurt as a dip.
# Notes:
01 -
These traditional Middle Eastern spinach pies (fatayer) can be prepared ahead and frozen before baking for future use.