Fatayer Spinach

🔥 Prep

• Rinse and roughly chop the 300g spinach, then place it in a colander to drain excess moisture.
• Peel and finely dice the 1 onion.
• In a mixing bowl, combine the chopped spinach, diced onion, 2 tbsp lemon juice, 1 tbsp sumac, and 2 tbsp olive oil; stir well and let the mixture sit for 10 minutes to allow the flavors to meld.
• In a separate bowl, combine the 500g flour with warm water, yeast, and a pinch of salt; knead until a smooth, elastic dough forms, then cover and let rise for about 1 hour until doubled in size.

🔥 Cook

• 1. Preheat the oven to 200°C (390°F).
• 2. Punch down the risen dough and divide it into 12 equal balls.
• 3. On a lightly floured surface, roll each dough ball into a circle approximately 12 cm in diameter.
• 4. Place about 1 tablespoon of the prepared spinach filling in the center of each circle.
• 5. Fold the edges over the filling to form a triangle, pressing firmly to seal the seams.
• 6. Arrange the assembled fatayer on a baking sheet lined with parchment paper.
• 7. (Optional) Brush the tops lightly with a little olive oil for extra golden color.
• 8. Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and cooked through.
• 9. Remove from the oven and let the fatayer cool slightly on a wire rack before serving.

🔥 Serve

• Serve warm, accompanied by lemon wedges and a side of plain yogurt or labneh for dipping.
• Pair with a fresh cucumber-tomato salad or a simple tabbouleh for a complete meal.
• Enjoy as an appetizer, snack, or light lunch.