Spinach Lebanese Pies (Fatayer Sabanekh)

I discovered by chance these small triangular pies, which are called Fatayer Sabanekh in Arabic. The dough is very easy to make and just as easy to handle, it contains few ingredients and can be filled with anything you like – traditionally they are filled with spinach, cheese or minced meat. The recipe comes from Arab cuisine and they are very popular in Lebanon, Iraq, Syria, Egypt and other countries in the region.

There are not many Arabic dishes that I know and use to cook but with these pies it was love at first sight. I love their shape, texture and composition. Pies are a essential part of the traditional Romanian pastry; spinach is also a common ingredient in our cuisine, so it’s no wonder that I like so much Spinach Fatayer. They are soft, tender and fluffy, they taste great and they are suitable for breakfast, snack, appetizer or school meal – because they are equally delicious whether they’re warm or cold.

Ingredients

►For the dough

• 350 g all purpose flour
• 7 g dry yeast
• 7 g granulated sugar
• 1/3 teaspoon of kosher salt
• 250 ml lukewarm milk
• 80 ml olive oil

►For the filling

• 40 ml olive oil (about 3 tablespoons)
• 1 medium-sized onion (red or yellow) (100-150 g)
• 1 medium tomato (150 g)
• 2-3 scallions
• 200 g spinach leaves (fresh or frozen)
• ½ cup of fresh parsley, finely chopped
• salt and pepper on taste
• spices on taste (paprika, sumac, all-spice)

► Extra

• 1 egg, beaten

Directions 

First prepare the dough. Mix flour, salt, sugar and yeast. Add milk and oil and mix until combined, then knead the dough about fie minutes. Add some extra flour if needed, because the dough must be non-sticky. Put the dough into a bowl, cover with plastic foli and let sit for about 15 minutes.

Meanwhile, prepare the filling. Chop the onion very fine and cook it into olive oil, until golden. Add the tomato (peeled, seeded and chopped) and after a few minutes add spinach, salt, pepper and spices. Continue to cook the mixture over moderate heat until spinach soften. Then remove from heat, add the parsley, stir and leave to cool.

Divide the dough into 16-20 equal portions.

Take each portion and roll into a round shape (about 10 cm diameter). You can use a rolling pin or simply stretch the dough with your fingers. Do not add flour on this stage! Place a spoonful of filling in the center of each disc of dough. Brush the edge of the disc with water and bring the margins to the center to seal the dough and to form a pyramid (as shown on the photos below).

Place the pies onto a baking tray lined with parchment paper. Brush them with egg wash and bake at 190 degrees for about 15 minutes (or until golden brown). Allow to slightly cool before serving. Once cooled completely, store in an airtight container (to preserve  the soft and fluffy texture).