It’s a perfect vegetarian recipe for lunch, dinner and picnics. Last week I made about 250 of them for a birthday party of a friend. I can’t wait to try your recipe I will be making them for Easter and surprise the family. Preheat the oven to 180°C, and line a baking tray with baking paper. Love them both! I enjoyed your “cousin” article. Your step by step recipe and authentic ingredients are a dead ringer and I make them every year. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. So versatile a vehicle for all types of fillings. This recipe has been passed down in my family for generations. If you are having trouble rolling the dough out,maybe it’s not sticky enough or is rising too long. Knead together the scraps, cover with plastic, and set aside. Ali, how great that you’re going to make the fatayar! Technique: How to cook potatoes perfectly for salad. Yum! I use a recipe by Barbara Abdeni Massaad, which calls for using a combination of cake flour and bread flour. They ARE delicious with meat, super delicious. I’ve made this dough many times in southwest Florida without an issue. Beautiful! To reheat frozen pies, defrost in the refrigerator overnight, then reheat same as the others. Try silver beet instead of spinach. Jun 25, 2013 - Authentic Greek recipe for Greek Spinach Pie (Spanakopita). For frozen spinach, defrost and squeeze out all … Be sure when you put the spinach on the dough not to let any of the spinach touch the edges of the dough where it will be pinched. I came by some fresh spinach at the farmers market and having found your awesome blog just a day before I just couldn`t help myself! I can no longer pick up the phone to pester my jiddi about his recipes, but I feel newfound confidence in your writing. For the pastry dough dilute yeast in water and add to a bowl with flour, water, salt … Amy, hello! This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake 1 hr and 5 mins . Meat fatayar and kibbe sanee in the freezer; ma’amoul in containers. Bake for 30 minutes. I’m so happy you are making them! I’m 1/4 Hungarian and loving it! Hi Rena…hmmm…it sounds to me like bake time might have been a little long? I’ll have to get after one here on my blog too! Whisk two eggs with a tsp. Is there a way to make the dough gluten free? Place another sheet of filo on top and brush with butter then repeat to make 6 layers in total. So delish. Thanks Ira–Coosa would no doubt taste good, just would need to be careful of all of the liquid from the squash! https://www.archanaskitchen.com/lebanese-spinach-triangle-pies These homemade dough stuffed with spinach, onion and other ingredients are a staple of Lebanese cuisine. She was never in a hurry. Thank you so much for sharing this recipe! I didn’t use all of the water; I had about 1/8 left. Plus, this pie is super freezer-friendly and can be made gluten-free! Happy New Year. This time I had used cake flour for a softer dough, hoping that would contribute to the sticky factor and keep the pinched edges together. Have you tried refrigerating extra dough? There is only one problem, not enough, my family wolves them down in no time. Fatayer are small savoury Middle Eastern pies that can be filled with mince meat or spinach. My cousins all loved them as children. Some of your cousins here have gone “vegan” or at least vegetarian, but never complain about the ones mixed with some feta. I got all excited by how beautifully that dough rolled out and was sitting in front of the oven watching them, just daring them to open up again. My daughter is coming home next week. Place 1 teaspoon filling in the centre of each round and fold them over to form triangles/pyramid shapes. Be careful not to let the filling touch the edges of the dough where it will be gathered together and closed. Bring three sides of the dough together in the center over the filling and pinch into a triangle. I made these with my 3.5 year old daughter and she had a great time both making and eating them. Does it keep well or does the texture change? Thank you so much Christine! I remember those from Beirut. These little Lebanese spinach pies–or fatayar–are a beloved Lebanese treat. Try holding back on the water, about 1/4 cup, adding a tablespoon at a time and stopping as soon as the dough is sticky (but no dough sticks to your hands). Also, what would I do on the day of serving them? Anyone else? Yours is perfect. Merry Christmas Maureen, Heat oven to 180C/fan 160C/gas 4. Oct 20, 2020 - Explore Zenora Ali-Pollard's board "Spinach Pie", followed by 512 people on Pinterest. I work in a bookstore and there are two cookbooks I recommend every chance I get; yours and The Model Bakery Cookbook. You can take the boy out of Lebanon but you can’t take the Lebanese out of the boy. i also had a question…. Combine the spinach and onion. I love knowing you’re finding a taste of delicious Lebanese food from my site, in Oklahoma. Thank you Rosemary, and let me know how your fatayar come out. Thank you so much for the recipe Maureen. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. I’m going to post more about tips and info for making fatayar soon. Oops! I remember with mom she was always very patient with her cooking. Dec 13, 2014 - Browse Lebanese and Arabic food cooking recipes including main dishes, chicken, lamb, beef, vegetarian and traditional desserts Brush with melted butter. Mix well to combine. Summaq is more a must than a choice, in my opinion. I hear you Miriam. Authentic Greek recipe for Greek Spinach Pie (Spanakopita). You can and should prepare them Sunday for Thanksgiving and freeze! Now that I’ve been to cooking school, and the OCD-factor is in fine working order, it seems I can’t stand to have my fatayar looking too…rustic. Once cool enough to handle, squeeze out all excess moisture. This will be better than adding flour. Chopped frozen spinach thaws out wet and can be squeezed out from there. Judi–they don’t puff up–there is just one rise to the dough, and the oil and water keep it thin and sticky. The Lebanese food festival in Richmond, VA does a version with cream cheese, feta, onion, etc. Lebanese Spinach Pies, or fatayar, or whatever, fresh spinach, OR 2 lbs. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. I would like to bring some to a friend on Thanksgiving but can’t see myself doing all the work the morning of. I made these today and ran a second batch of dough after the first batch didn’t rise. Cousin?! 1 cup warm water (see notes) (divided into 1/4 cup for proofing the yeast and 3/4 for kneading the dough) Spinach filling Fantastic, thank you! Thank you for this recipe! I’ve tried this recipe a few times, and find it incredibly sticky–so sticky that my rolling pin just gets stuck! I love your recipe! Roll half of the dough out on a dry work surface to 1/8-inch thickness (see how here). Nothing could make me feel more energized and thrilled than a message like yours. Cover with plastic wrap. I recently retired and although I keep busy it occurred to me that I had time to research and try some of my mums dishes. Every pie was different, I think they all opened up in the center. You are a fatayar pro, Saara! Many commented that they tastes better than There is a great recipe for them in my upcoming cookbook! I’m so sorry about the loss of your Jiddi, so hard. My only consolation is that Siti was 1800 miles away and wouldn’t have to see or taste anything I tried to pass off as Lebanese food. Either way, before serving I always reheat them in the oven, which takes care of any sogginess and makes them like new! The dough is good. I hope we can make Mom proud! How frustrating it can be when you know how a recipe should turn out, but for one reason or another you’re not quite there. Your recipes have been a fabulous panacea for our lack of any middle eastern food here in Oklahoma. Remove from heat and cool. It was like art being created. https://chefindisguise.com/2013/01/22/spinach-pastry-triangle-fatayer-sabanekh Served with Pomegranate salad. I have a party coming up and I wanted to make a bunch of these in advance. They're also wonderful with classic fillings like spiced meat or squash. Cut back by half if yours is too salty; you can always taste your filling and add more salt if needed! Which forces open the tidy triangle you have pinched, ever so lovingly, together. AJ. Hmmm. Hi Maureen, Thanks for a great recipe. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes. I am so happy I found you (by mistake)! Remove from oven and let cool for a … I haven’t tried but you could give freezing the extra dough a whirl! They were a hit! Keep up the good work…. Thanks for sharing …. So this is totally happening soon! I added feta, hope you don’t mind. Aunt Anne, your recipe sounds SO delicious–thank you! Which by the way I love and dunk my bread in. I am going to make these today. When I lived in a Pennsylvania Steeltown, we had a great Lebanese Restaurant called Mill City Inn. I can just SEE the whole scene, Diane! I rushed straight out to get the ingredients and made my very own paneer pie. Create a well in the center and add the oil and proofed yeast mixture. Thank you for a great looking recipe but more importantly, thank you for working out all the kinks! Well I’m so glad you like the recipe–I’m surprised you found this doughy, since it’s made to be rolled thinly with ease. Have you tried adding Sumac and Pomegranate molasses to the filling? Thank you for sharing such lovely recipes. Wherever you go in Greece, a lovely warm slice of freshly made spinach and feta pie is never far away. Mom never served spinach pies that popped open — because someone always ate them, hot from the oven, to destroy any evidence that they ever existed! Normally I refrigerate them for a couple of days after baking while we eat them., but I also feel like I have seen them in bakeries in cases that are not refrigerated. When a saw a photo of this spinach and paneer filo pie by blogger Colonial Cravings pop up on my Twitter feed, I wanted to devour it immediately! Please let me know how they do to test it out wondering pre-baking... 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