Lebanese Baked Spinach Fatayer

Instructions

1. 1

   Wash 300g spinach thoroughly and chop finely. In a large bowl, mix 300g flour with 5g salt. Add 20ml olive oil and 150ml warm water, then knead for 5 minutes until a smooth, non-sticky dough forms. Cover with a damp towel and rest for 15 minutes. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.

2. 2

   Sprinkle a pinch of salt over the chopped spinach in a colander and massage it with your hands, then squeeze out as much water as possible using your hands. Finely dice 100g yellow onion and combine it in a bowl with the drained spinach, 30g pine nuts, 10g sumac, 30ml lemon juice, and remaining 25ml olive oil.

3. 3

   Flour a clean counter and divide the dough into 12 equal balls. Roll each ball into a thin circle about 10 cm in diameter using a rolling pin. Keep unused dough balls covered under the towel so they do not dry out. If the dough snaps back, let it rest for 2 more minutes before rolling again.

4. 4

   Spoon 1 tablespoon of spinach filling into the center of each dough circle. Fold three outer edges toward the center to form a triangle, pinching the edges firmly together with your fingers to seal completely. If the dough edges are too dry to stick, brush them with a tiny drop of water.

5. 5

   Place the fatayer onto the baking tray, spaced 2 cm apart. Lightly brush the tops with a few drops of olive oil. Bake in the oven at 200°C for 16 to 18 minutes, until the bottoms are golden and the edges turn light brown. Keep an eye on the tips during the last minutes so they do not burn.

6. 6

   Remove the baking tray from the oven and let the fatayer cool on the sheet for 5 minutes. Serve warm or at room temperature alongside lemon wedges and fresh mint leaves for a traditional Lebanese tea snack.