Spinach Triangles (Fatayer Sabanegh)

Spinach Triangles (Fatayer Sabanegh)

6 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    15 m
  • Ready In

    1 h 15 m
Luwebby
Recipe by  Luwebby

“A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!! ”

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Ingredients

Adjust Servings

Original recipe yields 45 triangles

Directions

  1. Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
  2. In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
  3. Melt butter in a small saucepan over low heat, and set aside.
  4. Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  5. Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
  6. To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
  7. Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

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Reviews (6)

Rate This Recipe
honeybear
5

honeybear

Just logged onto this website for the first time today and already I am happy I found allrecipes.com!! I wanted to make a lemony-spinach type pie and came across this recipe. It was just what I was looking for. Great taste and simple to make. Worked out perfectly as a appetizer for my family get-together. Thanks!

Elisabeth Thomas
3

Elisabeth Thomas

These were good. I made a half recipe, and my husband and I polished them off in a matter of minutes. With a bit of goat cheese in the filling, I think this would be GREAT. I plan on trying that (and I'll report back when I do). Post-goat-cheese Report . . . I crumbled a couple ounces of goat cheese into the filling this time, and it was very good. It added a sort of tangy creaminess. I like it better with the cheese than I did without, but given the price of goat cheese, I probably will go without it next time.

Penny Anne
2

Penny Anne

This is essentially a great recipe - but I'd like to offer some optional tips and a shortcut I use: to one thawed 10 oz. pkg. chopped spinach with the liquid *firmly* squeezed out, I added a 16 oz. container of low or non-fat cottage cheese, 1/3 c. parmesan cheese, 1 slightly rounded tsp. chicken bouillon powder or granules and everything else for the filling posted in this recipe (I think I used slightly rounded Tbsps. for the sumac). Once mixed, I let it sit overnight in the fridge to blend flavors. Next day, INSTEAD OF PHYLLO, I used LARGE refrigerator biscuits, rolled them out on a Bisquick-powdered countertop and filled as directed,making half-moons and crimping edges with a fork. Placed 'em on a greased pizza pan, misted 'em lightly with cooking spray & baked 'em in a pre-heated 425* oven for 10 or so minutes. The filling keeps well; you can make a batch at a time for several days or freeze some of the filling for later use. =)

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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