Spinach Fatayer
Servings 4 people
Ingredients
Filling
- 300 g Spinach
- 2 Medium Red onions
- 1 Lemon
- 1/4 cup Olive oil
- 150 g Walnuts optional
- 5 tbsp Sumac
- 1 tbsp Salt
- 1 tbsp Black pepper
- 4 tbsp Pomegranate molasses
- 1 tsp Citric acid
Dough
- 1 kg All-purpose flour
- 2 cups Water
- 1 cup Olive oil
- 1 tbsp Salt
- 1 tbsp Sugar
Instructions
Prepare the dough
- In a large bowl, combine the flour, salt, and sugar.
- Add the olive oil and mix until incorporated.
- Gradually add water, mixing until a soft dough forms.
- Knead until smooth and elastic. Approx 20-30mins on a medium speed stand mixer.
- Cover and let the dough rest for 30–45 minutes.
Prepare the Spinach Filling
- Place the 300 g chopped spinach in a bowl, add 1 tbsp salt, and set aside for a few minutes to soften.
- Finely chop the 2 medium red onions.
- Heat 1/4 cup olive oil in a pan over medium heat, then sauté the onions until soft and lightly golden.
- Add black pepper and cook briefly, then remove from heat and allow to cool.
- Squeeze the spinach thoroughly by hand to remove excess liquid.
- Add the spinach to the cooled onion mixture.
- Stir in:Juice of 1 lemon4 tbsp pomegranate molasses5 tbsp sumac1 tsp citric acid150 g walnuts (if using), crushed
- Mix well until fully combined. Adjust seasoning to taste if needed.
Shaping & Baking
- Roll out the dough thinly on a lightly floured surface.
- Use a round cutter (approximately 10–12 cm in diameter) to cut out circles.
- Place a spoonful of filling in the center of each circle.
- Lightly spritz the edges with water using a spray bottle to help seal.
- Fold and pinch the dough to shape, ensuring the edges are sealed firmly.
- Brush over with olive oil.
- Bake at 250 degrees for 12-14mins.
- Once out the oven brush over with olive oil again.