Add spinach and sauté with meat for a moment. Drain and let cool, then chop. Use no-stick spray to grease pans, if possible. Thanks for sharing , Your email address will not be published. With the help of my mom over the phone, I was so proud it turned out successful! 99.4 g Preheat the oven to 325 degrees F. To a large pot, add the olive oil and saute the onions until browned. You can literally have them for breakfast, lunch or dinner. Once mixed, add in the flour and knead until well combined and sticky. The two main things you want other than nailing the taste of these spinach pies, which I have you covered on *wink*, is having them remain closed when done baking and the dough remains soft! Form into a ball, cover with a kitchen towel and set aside while you prepare the spinach filling. 3 (10-ounce) packages … Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. Prepare dough (ajeen). frozen chopped spinach, thawed, drained and squeezed dry 1 1/2 cups yellow onion, finely diced 1 teaspoon kosher salt 1/4 teaspoon finely ground black pepper 1/4 cup freshly squeezed lemon juice 1/2 … Sift the flour into a working surface. The seasoned mix of spinach and onions are bursting with flavor. Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor. Chop the whole bag of baby spinach, large cuts are fine, and add to a medium sized bowl. Set aside in an oiled bowl and cover it with a tea towel or muslin cloth. You really can place them on any spread, any time of the day! Add pepper and sumac. 1 1/2 teaspoons freshly ground black pepper. Part of the Levantine cuisine, fatayer is eaten in Iraq, Syria, Egypt, Lebanon, Jordan, Palestine, and Israel. In a bowl mix spinach with lemon juice, olive oil, goats cheese and sumac. Cover the mixing bowl and let the dough rise for 1 hour. Coarsely chop the spinach. Add water gradually. So in short, whether you take them for a picnic or a beach day to a nice fancy dinner, they are going to be devoured by you and your guests! Turn the mixer on low … Drain spinach again with your hands to dry. I found this one at http://www.lebguide.com/lebanon/lebanese_cuisine/default.asp We don’t spam! Mix the dry ingredients into the liquid. Bake for about 20 minutes at 350 degrees until the bottoms and tops of the pies are slightly brown. My sibs and I have been searching for a recipe for ever. Place pies on oiled baking sheets. Lebanese Spinach Pies (Fatayir) Spinach fatayir are a family favorite. Wash and roughly chop the spinach leaves. Lebanese Meat Pies are triangles of baked dough that are filled with a warm, rich flavored ground beef mixture of onions, garlic, spices and the ground beef. You want to bake them at a high temperature of 450 F or 500 F for about 12-13 minutes max~ then you broil on high for 1-2 minutes max or until they are golden. At this point they are cool enough, and you will drain … For the Spinach Filling: 1/2 pound fresh spinach (finely chopped) 1 small onion (peeled, chopped) 3 tablespoons fresh lemon juice; 2 teaspoons vegetable or canola oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup walnuts (chopped) 1/8 teaspoon ground … Another key is to keep them soft! Then add in the cubed onions, sumac, salt, lemon or citric acid, kamooni or cumin, and olive oil. Heat 3 tablespoons olive oil in a large skillet over medium heat. My recipe for the dough and filling is terrific and clear-cut! Food makes my heart so happy so I hope you can relate to me when I say this lol. Let sit for a minute before stirring to combine. These Lebanese Spinach Pies are one of my favorite Lebanese snacks. They definitely belong of a nice fancy feast, to a small casual dinner! Read our privacy policy for more info. Taste the mix to slightly adjust the salt and lemon. Saute onion, green onions and garlic, until soft and lightly browned. These warm triangles will fill your home with warmth, and an aroma you will never forget to make the perfect snack or appetizer for any occasion. My family is part Lebanese, and my parents are two of the best cooks on the planet. I love the spices that you use. Lebanese meat pies, or fatayar, are delicious little triangles of dough baked golden brown. That is a time and taste I will never forget and until today, when I enjoy my food, the scent, people, moments, feelings resonate with me and remain in my memory. The secret is to NOT over bake the dough. Mix the warm water, yeast, sugar or honey in a medium bowl. Flip the spinach pie so that side is facing down and the smooth side is facing up. Place on a greased cookie sheets or greased baking trays. 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