Spinach Fatayer

spinach fatayer pinit

Spinach Fatayer are delicious and nutritious dishes. It’s considered one of the distinctive recipes of Levantine cuisine, and they have a special taste due to the addition of lemon juice to the filling. They are usually served for breakfast or as a snack.

The Levant is famous for preparing delicious pancakes of all kinds, including spinach pancakes, which are frequently prepared with the beginning of the spinach season in the spring, and many housewives are keen to keep adequate amounts of spinach in the freezer to be able to serve fatayer to their family members throughout the year.

Similar Recipy: Cheese and Green Zaatar Fatayer

The secrets for a perfect spinach fatayer:

  • Draining the spinach from the water after grilling it ensures that the dough does not get wet from the inside.
  • Two-stage fermentation of the dough makes the pancakes crisp and puffy after baking.
spinach fatayer

The benefits of spinach fatayer:

  • The dough contains starches that turn into carbohydrates and provide the body with energy.
  • Spinach has a high percentage of iron necessary for anemic patients, and adding lemon helps to better absorb iron.
  • One piece of spinach pie contains 80 calories.

Spinach Fatayer

Difficulty: Intermediate Prep Time 60 min Cook Time 15 min Total Time 1 hr 15 mins Servings: 6

Ingredients

Dough Ingredients:

Filling Ingredients:

Instructions

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  1. We start making the dough. In a large bowl or in the bowl of the electric mixer we put two cups of flour, add milk powder, sugar, salt, yeast, oil, and eggs, and mix the ingredients until they become sandy in texture.

  2. Add water to the bowl, and mix it again.

  3. Gradually add the flour to the bowl with continuous kneading until we get a soft and cohesive dough that does not stick to the hand.

  4. Divide the dough into small balls, and place them on a flat tray greased with oil.

  5. Cover the tray with a clean towel or nylon, and leave it in a warm place for 20 minutes, until it rises and doubles in size.

  6. Preheat the oven to 180 ° C, and grease the tray with oil.

  7. We start preparing the filling.. Put the spinach in a pot over a medium heat and stir for 5-7 minutes, until it becomes brown.

  8. Remove the spinach from the heat, drain it well, and put it in a bowl.

  9. To the spinach bowl, add onions, oil, lemon juice, sumac, salt, black pepper, and hot pepper, stir well, and then set aside to cool.

  10. Roll out the dough on a hard surface and sprinkled with flour.

  11. Roll out the dough until it becomes a circle with a diameter of 8 cm, and put a tablespoon of the spinach filling in the middle.

  12. Close the dough to the filling in the form of a triangle by pressing the edges to hold together and stick.

  13. Repeat step "11.12" with the rest of the dough and filling until done.

  14. Arrange the pies spaced in a greased oven tray, then cover with a clean towel and leave for 15 minutes to rest.

  15. We put the pies in the oven for 15 minutes, until they are golden brown.

  16. Take out from the oven, and leave to cool down a little.

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