Recipe by Kendra PeloJoaquin
I am about to try this recipe for the first time, but wanted to post it because I searched and searched this site for this recipe. As a child, my family would visit my grandparents in Fall River. Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. I found this one at http://www.lebguide.com/lebanon/lebanese_cuisine/default.asp Note: You can substitute spinach with unchopped purslane leaves. Recipe didn't include servings or time, so I guessed, and will correct the numbers after I've made this.
Top Review by UmmBinat
Good filling flavour. I used recipe#386334 instead of the one written here. This makes a ton more fatayer than stated plus it does not say when to add the lemon juice which I did include. Like Elmotoo I left my spinach mixture in a sieve over a bowl to drain or it would have had a lot of liquid in it. I used prewashed baby spinach which was much easier, sea salt, to taste, canola oil, Cortas brand pomegranate molasses (my favourite), plus the rest of the ingredients Despite the issues stated I would use this recipe again for the filling with the same dough I used already.
- 5 cups all-purpose flour (plain)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 1⁄2 cups water
- 3⁄4 cup vegetable oil
- 1 1⁄2 kg fresh spinach
- 1⁄2 cup lemon juice
- 3 large onions, finely chopped
- 1 teaspoon salt
- 1 pinch ground black pepper
- 2 tablespoons ground sumac (as desired)
- 1⁄4 cup vegetable oil
- 1 tablespoon thickened pomegranate juice (as desired)
Directions See How It's Made
- Ajeen (dough).
- Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
- Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
- Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
- Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
- Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
- Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
- Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
- Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
- Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
- Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
- Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
- Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.