Spinach Pastries (Fatayer)

الطريقة

Spinach Prep

1. Fill the bowl with a solution of 1 cup vinegar to 4 parts water, then add a tablespoon of salt. Soak your greens: Let the greens sit in the solution for two to five minutes, then remove.
2. Rinse off the mixture thoroughly with cold water either in a colander or the basket of a salad spinner.
3. Allow to dry complete before you chop.

Dough

1. Mix in water and sugar and allow to sit for 10 minutes until foam forms.
2. In a bowl of a stand mixer, mix the dry ingredients (flour, sugar, salt, and baking soda).
3. Add the yeast and olive oil and allow to mix.
4. Meanwhile gradually add in the water till the dough forms.
5. If the dough doesn't reach desired consistency (see video), add water 1 TBSP at a time.
6. Once the dough forms, knead by hand for a minute, shape into a ball and cover to proof for one hour.
7. Once the dough has activated, punch down and shape into smaller balls.
8. I made 30 balls out of this recipe, 50 grams each which made large sized fatayer, for smaller ones go for 25 grams per ball.
9. One by one flatten into discs and scoop in filling (Details below).
10. Fold in at a third, and then the opposite third, finally tuck in from the bottom. (See video for shaping technique)
11. Repeat for all and place on a well oiled baking pan.
12. Bake in a preheated oven at 220 degrees for 7 minutes or until tops are nicely golden.

Filling

1. For the filling I like to season with salt and let it sit for 10 minutes. This will allow excess water to drain.
2. Mix the onions with sumac and then add into the spinach mixture.
3. Add lemon juice and mix.
4. If you would like to add Shatta, mix it in at this point.
5. Mix all ingredients, and taste to ensure that you like the flavor. Adjust accordingly.