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Jiddo's Fatayer Sabanegh (Spinach Triangles)

Jiddo's Fatayer Sabanegh (Spinach Triangles)

  • Prep

    1 h 30 m
  • Cook

    15 m
  • Ready In

    1 h 45 m
MissChefBaker

MissChefBaker

These delicious, lemony spinach pies are perfect as maza (appetizers), or serve them with other Middle Eastern dishes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
  2. Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
  3. Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
  4. Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Alismom
6

Alismom

11/5/2009

The dough is wonderful, but I agree with the other reviewer, the filling was a little bland. I added sumac to taste and a little salt. Thanks for the recipe!

carleekat
5

carleekat

10/25/2010

This recipe is nothing like the fatayer filing i make. PEPPER..needs PEPPER..lots of it..freshly ground black and some cayenne... lemon juice, sumac, olive oil...the spinach must be DRY ( I use frozen chopped and squeeze out ALL of the water once it is defrosted )...and more salt...( the dough sucks out the flavouring so the filling must almost be over flavoured for the end result to have any flavour !!! must taste too spicy, too lemony, too olive oily to oniony before you put in the pockets and you willhave perfect end result fatayer

ira
1

ira

1/12/2013

i have been maling fatayer for yrs using my grandmas turkish recipe except using mostlywhole wheat flour like you do.also used swiss chard as a filling and when i have it add some pomengrante syrup to the mixture.. your right they are so delicious im hoing to make a batch now.. i also use some sumac and sometimes pine nuts in the filling

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