Lebanese Fatayer (Spinach Pies) 

Dough

Ingredients:

• 4 cups all purpose or bread flour
• 1 cup warm milk
• 1/3 cup warm water
• 1/2 cup vegetable or canola oil
• 2 tbsps sugar
• 1 1/2 tbsp active yeast
• 1 tsp baking powder
• 1/4 cup lightly flavored olive oil for brushing only

Instructions:

1. Mix the yeast, warm water and sugar in a cup and let it sit for 10 minutes until the yeast mixture rises and doubles in size.
2. In a mixing bowl, add all the dry ingredients.
3. Gradually, add in the yeast and mix, then slowly add in the warm milk and oil.
4. Continue kneading the dough until you can form a round ball.
5. Cover the ball of dough with a towel for 45 minutes - 1 hour until the dough doubles in size.
6. Create 2 inch round balls of dough. (You can also roll the dough into a big piece and cut out 3 inch circles with a cookie cutter or some sort of round lid like a mason jar lid after it has had a chance to rise).

Spinach Filling

Ingredients:

• 2 lbs fresh spinach roughly chopped
• 2 tbsp olive oil (to saute the spinach)
• 3 medium vine tomatoes petite diced
• 1 large onion
• 2 tbsp sumac
• 1 tsp black pepper
• 1 tsp salt

Instructions:

1. Heat 1 tbsp. of olive oil in a large pot and sauté the chopped spinach thouroughly.
2. Place the spinach in a strainer and allow the liquids to drain and the spinach to cool.
3. Dice and caramelize the onion.
4. Dice the tomatoes.
5. Drain the spinach one more time by squeezing with your hands to remove all the excess water or use a towel cloth.
6. Combine the spinach, onions, tomatoes, salt, sumac, black pepper in a bowl. Mix well.

Assemble the Pies

• Pre-heat the oven to 400 degrees.
• Roll out each individual dough ball into a round circle if you did not do so above.
• Place a large tablespoon of spinach filling on the dough. Close the dough to make a triangle. (Make sure you pinch the edges very well to seal it and prevent it from opening).
• Repeat for the reminder of the dough mixture.
• Place the pieces on a large sheet pan either greased or lined with a parchment paper, leaving 1 inch apart.
• Brush generously with olive oil and bake in the oven for 10 minutes.
• Brush with remaining olive oil and continue baking for another 5-10 until the dough becomes light golden brown. (You can opt to broil on the bottom rack to achieve the golden brown).
• Allow to cool after removing from oven.