Spinach Fatayer

Mezze is more than just food, its a way of life. Learn secrets to the art of grazing with this tasty recipe.

The ingredient of Spinach Fatayer

to make dough combine flour yeast and 1 teaspoon salt in a large bowl gradually add 160ml 2 3 cup lukewarm water and stir to form a dough knead dough on a lightly floured work surface until smooth adding a little more flour if too sticky place in a lightly oiled bowl cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size
meanwhile to prepare filling place onion sumac spinach and tomato in a large bowl season with salt and stir to combine drain in a large sieve over a bowl pressing down with the back of a spoon to remove excess moisture discard liquid and set aside
preheat oven to 200c line 2 large oven trays with baking paper divide dough into 20 and cover with a clean tea towel to prevent dough drying out roll a portion into a ball on a lightly floured work surface then using a floured rolling pin roll out until 4mm thick place 1 packed tablespoon filling in centre then fold in dough from 3 sides to form a triangular parcel press edges together with fingertips to seal and place on prepared trays repeat with remaining dough and filling
lightly brush fatayer with oil then bake for 25 minutes or until golden and cooked through cool
transfer to a platter serve with lemon and labne dusted with sumac

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