Fatayer bi sabanekh (spinach triangle pastries)

A favourite of Lebanese and Syrian bakeries: little triangle-folded pastries with a tangy, sumac-and-lemon spinach filling. Popular for breakfast, school lunches and on-the-go alike.

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Method

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1. Mix the flour with the yeast, sugar and salt, add the oil and lukewarm water, and knead into a smooth, soft dough. Cover and let rise for 1 hour. ⏱ Timer: 1 h
2. Chop the fresh spinach finely, rub with 1 tsp salt, and after 10 minutes squeeze out as much liquid as possible. ⏱ Timer: 10 min
3. Mix in the onion, sumac, lemon juice, olive oil, pine nuts and pepper.
4. Roll the dough out to 3 mm thick, and cut out 10 cm circles.
5. Place 1 tbsp filling in the centre of each circle, then fold the edges in from three directions to form a triangle, pinching the seams firmly together.
6. Place on a baking-paper-lined tray, and brush with a little oil.
7. Bake in a 200°C oven for 15-18 minutes, until the base and edges are golden. ⏱ Timer: 15 min
8. Serve warm or at room temperature.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Squeeze the spinach very thoroughly dry, or the triangles will burst open while baking.
• Freezes well after baking; reheat from frozen at 180°C for 10 minutes.

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