Fatayer (Levantine Spinach Turnover)
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Prep Time
1 hr
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Cook Time
mins
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Rest Time
1 hr
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Total Time
1 hr 20 mins
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Servings
20 pieces
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Course
Appetizer
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Cuisine
Middle Eastern, Lebanese
Fatayer (Levantine Spinach Turnover)
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Fatayer (or fitiir) is a traditional Lebanese mezze that consists of a spinach stuffed turnover, also popular in Turkey and Middle Eastern countries.
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Ingredients
For the filling
- 2 lb spinach , chopped, washed and drained
- 2 onions , cut into small cubes
- 5 tablespoons olive oil (or sunflower oil)
- 3 lemons , freshly squeezed
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon sumac
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon pomegranate molasses
For the dough
- 3 cups flour
- ½ cup sunflower oil (or olive oil)
- ⅓ cup fine semolina
- 3 tablespoons milk powder
- 1 teaspoon active dry yeast
- 3 tablespoons white vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup warm water (more or less)
Equipment
- Stand mixer
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Instructions
Filling
- The day before, mix all the filling ingredients in a frying pan over a high heat.
- Brown, stirring regularly, for 10 minutes.
- Cool and reserve in the refrigerator.
- The next day, mix this stuffing well and add into a colander.
Dough
- In the bowl of a stand mixer, add the flour, semolina, salt, sugar, milk powder and mix well.
- Dig a well in the center and add in the yeast.
- Add the oil, and the white vinegar and, while adding the water gradually, knead until obtaining a smooth dough that separates from the sides of the bowl and can be collected as a ball around the dough hook.
- Place the dough in a bowl, coat with a little oil on the surface, cover it with a cloth and let it sit for one hour at room temperature.
- Roll the dough into a large disc and cut into small circles 3 inches (8 cm) in diameter.
- Drop 1 tablespoon of spinach stuffing in the center of each circle.
- Lift the 3 ends and fold them inwards so as to completely enclose the stuffing and form a triangle and then pinch the edges to seal them well.
- Arrange the fatayer on a baking sheet lined with parchment paper and bake at 350 F (180°C) until the base is fully baked and the surface is lightly browned.
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