Spinach Fatayer
Saturday, April 27, 2024
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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
- 1 tbsp sumac see note
- 500g baby spinach finely chopped
- 1 small vine ripened tomato finely chopped
- olive oil to brush
- lemon wedges to serve
- labne dusted with sumac to serve
- 250g 12 3 cup plain flour sifted
- 1 2 tsp dried yeast
The Instruction 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
Nutritions of Spinach Fatayer
fatContent: n asaturatedFatContent: n a
sugarContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a