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Spinach Pastry Triangles / Fatayer Sabanekh
? servings

[ INGREDIENTS ]

DOUGH

Dried Yeast
Warm Water
Sugar
Salt
All-Purpose Flour
Coconut Oil
Yogurt

SPINACH FILLING

Fresh Spinach
Onion
Green Onion
Coconut Oil
Lemon Juice
Salt
Black Pepper
Sumac ( Optional )

[ INSTRUCTIONS ]

DOUGH

1. Proof :
   
   2 1/2 Teaspoons Dried Yeast;
   with :
   
   1/4 Cup Water, Warm ( See Notes );
   1 Teaspoon Sugar;. ¹
2. While waiting for the yeast to proof, add :
   
   Pinch of Salt;
   to :
   
   4 1/2 Cups of All-Purpose Flour;
   then add :
   
   1/4 Cup Coconut Oil;
   and rub it into the flour with your finger tips.
3. Add :
   
   1/2 Cup of Yogurt;
   and again rub it into the flour.
4. When the yeast has bubbled, add it to the flour mixture, and mix.
5. Gradually add :
   
   3/4 Cup Water, Warm;
   you may need a little more or less as different flours absorb water differently.
6. You need to add water and knead the dough until it is smooth and round.
7. Brush a bowl with a little :
   
   Coconut Oil;.
8. Place the dough in it and drizzle some more oil to keep it from drying.
9. Let the dough rise in warm place covered with a moist towel until it doubles in size.
10. This should take about 1 hour depending on how warm or cold the weather is.

STUFFING

When using Fresh Spinach.
1. Chop :
   
   2 Pounds Fresh Spinach;
   then place it in a pot and wilt for 2 to 5 minutes over medium low heat. Allow the spinach to cool then squeeze out as much juice as possible. You want the spinach to be very dry.
2. Chop :
   
   1 Medium Onion, Fine;
   1 Green Onion, Fine;
   and add them to the spinach.
3. Add :
   
   2 Tablespoons Coconut Oil;
   2 - 4 Tablespoons Lemon Juice;
   2 Teaspoon Salt;
   1/2 Teaspoon Black Pepper;
   1 Tablespoon Sumac ( Optional );
4. Add the spices and lemon juice immediately before stuffing the pastry. If you do it too early the stuffing will be too wet. If the stuffing is too wet, it will open up the turnovers.

MAKING THE TRIANGLE

1. Cut the dough into egg sized pieces.
2. Roll out each piece into a circle.
3. Add 1 - 2 tablespoons of stuffing.
4. Pinch 2 ends first and then the third to form a pyramid.
   ( If you have a little trouble with sealing the dough, dip your finger tips in flour. )
5. Place the fatayer on a greased cookie sheets and make sure all the fatayer are sealed well.
6. Bake them on the middle rack of a preheated oven at 520 F or 270 C until the bottoms are golden. Update: lately I bake the fatayer in the middle of the oven after preheating the oven to 430 F or 220 C.
7. Turn on the broiler until the tops are golden.
8. Cool the fatayer on a wire rack covered with a clean dry kitchen towel.

[ NOTE ]

¹ Proofing the yeast means mixing it with sugar and water and waiting for it to foam and bubble. Foaming means that the yeast is active and good to work with and this should take 10-15 minutes at most.

* How much water should I add into the dough?
The amount of water required differs with the type of flour and the type of yogurt that you use, start with 1 cup , if the dough is still dry and crumbly add water slowly while kneading till you get a smooth elastic dough (you may require 1/4 to 1/2 extra cups but remember, add them slowly)

* Can I add other greens to the spinach pastry stuffing?
Yes, you can replace part of the spinach with oregano, collard green or kale

* Should I use lemon juice or citric acid?
Lemon juice or citric acid traditionally these spinach fatayer were made with lemon juice and consumed immediately. The problem with using lemon juice if that it makes the filling wet and this can cause the pastry triangles to open during baking or to turn slightly soggy if you store them for a couple of days. To get the tart taste without the extra fluid you can use citric acid. Citric acid is a week organic acid that is used to add a tart or sour taste to food and it is used to acidify milk in cheese making.

* Do I want it to taste tart or mild?
The use of sumac, citric acid or lemon juice is meant to add a tart taste to the spinach filling. You can make these spinach triangles without them and enjoy a mild fatayer. If you choose to use them, the amount is up to your taste. The amounts in the recipe are suggestions. Add them little by little and adjust the amounts according to your taste.

* Does the fatayer have to be shaped like a trangle?
You can shape these fatayer or pastry in any shape you like.
Any form that encloses the filling is fine.

* What size can I make them?
You can make these triangles small if you plan on serving them to guests or at a party. You can also make them big if you like. It is up to your taste

::: View the original recipe for Spinach Pastry Triangles (Fatayer Sabanekh) at chefindisguise.com