1 hr 10 mins
Kendra PeloJoaquin's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Ajeen (dough).
- 2Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
- 3Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
- 4Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
- 5Knead 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.
- 6Form 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.
- 8Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
- 10Remove 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.
- 11Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
- 12Roll 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.
- 13Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
- 14Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
- 15Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.
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Nutritional Facts for Lebanese Spinach Pies (Fatayers)
Serving Size: 1 (3324 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 801.9
- Calories from Fat 346
- Total Fat 38.4 g
- Saturated Fat 5.0 g
- Cholesterol 0.0 mg
- Sodium 1755.1 mg
- Total Carbohydrate 99.4 g
- Dietary Fiber 9.6 g
- Sugars 7.4 g
- Protein 18.8 g
The following items or measurements are not included: