Fatayer sbanikh

Fatayer sbanikh

Triangle spinach pies

By
From
The Complete Middle Eastern Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 quantity Khoubiz (1)

Spinach filling

Quantity Ingredient
750g spinach
85ml olive oil
1 large onion, finely chopped
80g pine nuts
or 60g walnuts, chopped
1/4 teaspoon ground nutmeg
60ml lemon juice
salt and freshly ground black pepper, to season

Method

  1. Make the khoubiz dough as directed in the recipe, using the full amount of yeast specified, even though making half the quantity. Cover and leave to rise.
  2. Meanwhile, make the filling. Remove the roots and any damaged leaves from the spinach. Wash the spinach well in several changes of water, then shake off the excess moisture. Chop the leaves and stalks fairly finely.
  3. Place the spinach in a deep non-aluminium saucepan and cook over medium heat, uncovered, for 5–8 minutes, or until the leaves are wilted and the juices run out. Toss with a fork during cooking.
  4. Tip the spinach into a colander and press with the back of a spoon to remove as much moisture as possible.
  5. Heat the oil in a heavy-based saucepan and gently fry the onion until translucent. Add the spinach and fry for 5 minutes, stirring frequently.
  6. Add the nuts, nutmeg and lemon juice and season with salt and pepper. Cook for a further 5 minutes, or until the moisture has evaporated. Leave to cool.
  7. Preheat the oven to 200°C.
  8. Punch down the dough and roll out on a lightly floured work surface until 5 mm thick. Cut into 10 cm rounds. Place the rounds on a cloth and cover with another cloth.
  9. Place a tablespoon of the spinach filling in the middle of each round, then bring up the sides at three points to form a triangular shape. Press the edges very firmly with your fingertips to seal the pies completely. Take care not to let the oily juices of the filling seep onto the edge of the dough. If this happens, dip a finger in flour and dab it onto the dough before sealing.
  10. Place the pies close together on a lightly oiled baking tray and bake for 15 minutes, or until lightly coloured and cooked. For a golden brown top, place briefly under a hot grill. Serve hot or warm.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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