Spinach and Pine Nut Fatayer (Lebanese Pastries)
Let yourself be enchanted by these golden Lebanese pastries, where the freshness of spinach meets the richness of pine nuts and the tang of sumac. This specialty is a staple of Lebanese mezze, those little dishes that bring together the flavors of the Levant. You might be wondering what the best mezze recipes are? I suggest starting with these fatayer, accompanied by a creamy hummus – the difference with Israeli hummus lies in adding more tahini and lemon, resulting in a smoother texture and bolder flavor. Make them for a festive aperitif and you'll be transported to the heart of Beirut.
Ingredients
- All-purpose flour500 g
- Active dry yeast1 packet (7 g)
- Sugar1 teaspoon
- Salt1 teaspoon
- Olive oil60 ml
- Warm water250 ml
- Fresh spinach500 g
- Onions2 medium, sliced
- Pine nuts50 g
- Lemon juice3 tablespoons
- Sumac1 tablespoon
- Black pepper1/2 teaspoon
Nutrition
Instructions
- 1
In a bowl, mix the yeast, sugar, and 100 ml of warm water. Let it foam for 10 minutes.
- 2
In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, and remaining water. Knead until smooth and elastic. Cover and let rise for 1 hour in a warm place.
- 3
Meanwhile, heat a pan with a little oil and sauté the onions until translucent. Add the chopped spinach and cook until it releases its water. Drain well.
- 4
Add the pine nuts, lemon juice, sumac, and pepper. Let cool.
- 5
Punch down the dough and divide into 16 balls. Roll each ball into a small circle. Place a spoonful of filling in the center. Fold into triangles and seal the edges.
- 6
Place the fatayer on a baking sheet and bake at 200°C for 20 minutes until golden.
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