1/2 Photos of Palestinian Spinach Pies
2 hrs 30 mins
From Food & Wine. "The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn’t flavored with feta, as it is in the more common Greek spinach pies. Instead, it’s spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do." The entire article is so inspiring- one woman helping immigrant women via baking bread. The yeast amount is correct.
My Private Note
Units: US | Metric
- 1 cup all-purpose flour, plus more for dusting
- 2 tablespoons all-purpose flour, plus more for dusting
- 1/2 cup whole wheat flour
- 1/2 teaspoon active dry yeast
- 2/3 cup water, lukewarm
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil, DIVIDED
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 tablespoon ground sumac (see Note)
- 2 teaspoons fresh lemon juice
- fresh ground pepper
- 20 ounces frozen chopped spinach, thawed and SQUEEZED dry
- 1 large egg, beaten
- 1In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil.
- 2Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
- 3Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
- 4Add the diced onion and cook over moderate heat until softened, about 7 minutes.
- 5Add the sumac and lemon juice and season with salt and pepper.
- 6Stir in the spinach and let cool completely.
- 7Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces.
- 8Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
- 9On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border.
- 10Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
- 11Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg.
- 12Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back HALFWAY through baking.
- 13Transfer the spinach pies to a platter and serve warm or at room temperature.
- 14MAKE AHEAD: The cooled spinach pies can be tightly wrapped in foil and refrigerated overnight. Reheat the pies in the foil in a 325° oven.
- 15NOTES: Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets and online from penzeys.com.
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Nutritional Facts for Palestinian Spinach Pies
Serving Size: 1 (118 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 173.3
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.4 g
- Cholesterol 21.1 mg
- Sodium 166.8 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 3.0 g
- Sugars 1.0 g
- Protein 5.3 g
The following items or measurements are not included: