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I had this recipe printed from another website that is no longer active. I was hesitant to add so much oil to the dough, but they came out great!! I did add some garlic and sauteed the onion with a little garlic and used frozen spinach which I defrosted and squeezed all the water out and added it to the onion/garlic mixture. This is definitely a keeper.
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Instructions
In a small bowl, add the 4 tsp. dry yeast and 1 tsp. sugar to 1 cup lukewarm water. Set aside for 10 minutes.
Place 3 1/2 cups flour in a large bowl. Drizzle with 2/3 cups oil; mix and rub with your hands until smooth (about 5 minutes). Add 1/2 tsp. salt to yeast, pour over flour and work into a dough.
Knead, adding more water if needed. Place in a bowl, cover and set aside to rise in a warm draft-free place for one hour.
To make the filling, sprinkle 2 small diced onion with 1 1/2 tsp.salt.
Wash 1 pound spinach thoroughly, chop and mix with the onions.
Set aside for a few minutes, then work the mixture between your hands until wilted and watery.
(You may place in a sunny location for half an hour to aid this wilting stage).
Squeeze out all the moisture from the spinach mixture and place in a clean, dry bowl. Add 1/2 tsp. black pepper, 1/2 tsp. red hot pepper, juice of 1 lemon and 1/3 cup olive olive oil. Mix.
Cut dough into small pieces, the size of walnuts. Roll into balls, place on a tea-towel, cover with another tea-towel and let rest for about 10 minutes.
Roll dough flat into a circle. Spoon a heaping teaspoon of filling onto the centre, keeping the edges of the dough dry. Fold into a triangular shape. Do this by mentally dividing the circumference into 3 portions—lift the right and the left sides, fold them toward the middle and seal, then bring up the lower portion and seal also. You might need to spread a little water around the outside to make sure that the dough sticks together.
Lay spinach pies on baking pans greased with olive oil; brush the tops of the pies with olive oil. Bake in a 300 F. oven until the bottom is golden brown, 15-20 minutes. Broil tops until golden brown also.
They are best when eaten at room temperature.
Makes about two dozen.
If some dough is left over, fill generously with sliced Havarti cheese and bake. It is delicious, especially for toddlers.
Author's Comments
A wild leafy green grows and prospers on the plains along the eastern shores of the Mediterranean—the name of this green is ‘Silek’—silverbeet. It comes and goes in a flash, lasting only about three weeks. Many people prefer fatayer prepared with “Silek”, but they must settle for spinach for the rest of the year.
These little pies are wonderful for lunch or even as appetizers.
AH! Cooking the Middle Easter Way.. Nadia S. Farah
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