Spinach Fatayer

Method

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1. Mix the flour, yeast, sugar and salt, work in the oil and water, and knead 8 minutes to a soft smooth dough. Cover and leave to rise 60 minutes, until doubled.

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2. Toss the chopped spinach with the 1.5 tsp salt in a colander and leave it 20 minutes while the dough rises.

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3. Squeeze the spinach hard in handfuls over the sink until no more water comes out. Be ruthless about this.

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4. Mix it with the onion, sumac, lemon, oil and pepper. Taste — it should be aggressively sharp, because the dough will mute it.

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5. Heat the oven to 220°C / 425°F. Roll the dough 3 mm thin and cut 12 cm rounds.

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6. Put a tablespoon of filling in the centre of each. Lift three sides up to meet in the middle and pinch the three seams firmly closed into a triangle.

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7. Bake on lined trays 18 to 20 minutes, until the bases are golden and the seams still shut. Brush with a little oil as they come out.

   Mark done Start 18 min timer

Chef’s Tips

• Squeeze the spinach until it is genuinely dry.
• Pinch the seams hard — they open as they bake if you do not.
• Over-season the filling. The dough absorbs a lot of it.

Pairing Suggestions

• Labneh
• Green olives
• Sweet tea

Storage & Reheating

Refrigerated for 3 days, warm 8 minutes at 190°C. They freeze baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.