Name: Levantine Spinach Pies (Fatayer Sabanekh)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 3 cup all-purpose white flour; 1 tbsp instant dry yeast; 1 tsp sugar; 1 cup warm water for kneading; 0.25 cup olive oil; 1 tsp salt; 500 g fresh spinach; 1 piece white or red onion; 2 tbsp ground local sumac; 2 tbsp lemon juice; 1 tbsp pomegranate molasses; 3 tbsp extra virgin olive oil for the filling; 1 tsp salt for the filling; 2 tbsp fried pine nuts

Instructions

Preparing the Dough

In a deep bowl, mix the flour with the yeast, sugar, and salt, then add a quarter cup of olive oil and gradually begin pouring the warm water while kneading continuously for 8 minutes until a soft, smooth dough forms that does not stick to the hands. · 8 min
Proofing the Dough

Brush the dough with a little oil, cover it with a damp cloth, and leave it in a warm place until it doubles in size. · 45 min
Draining the Spinach

Sprinkle a teaspoon of salt over the chopped spinach, rub it lightly with your hands, and then squeeze it firmly to remove all excess water and liquid (an essential step to ensure the pies do not burst open during baking). · 5 min
Mixing the Filling

In a bowl, mix the squeezed spinach with the chopped onion, sumac, lemon juice, pomegranate molasses, three tablespoons of olive oil, and pine nuts if using.
Rolling the Dough

Divide the dough into small walnut-sized balls, then roll each ball out on a surface greased with a little olive oil into a thin circular disc.
Shaping the Pies

Place a heaping tablespoon of filling in the center of each disc, then lift the three edges of the dough and pinch them firmly together to form a well-sealed triangle.
Arranging the Tray

Arrange the pies on a greased baking sheet or one lined with parchment paper, and lightly brush the tops with olive oil.
Baking in the Oven

Bake the pies in a preheated oven at 200°C on the middle rack until the bottoms turn golden, then place under the broiler for a minute to achieve a beautiful color on top. · 15 min

Nutrition / serving

395

cal

9.2

protein g

56.5

carbs g

14.8

fat g

Chef's tips

The secret to the success of spinach pies lies in thoroughly squeezing all excess moisture from the spinach to prevent the dough from getting soggy and unsealing at the seams. It is also preferable to roll out the dough using olive oil instead of flour to give it a distinct crispiness and authentic flavor.