Spinach Triangles (Fatayer bil-Sabanegh)
1 cup unbleached all-purpose flour, plus more for kneading
1/4 tsp salt
2 tbsp vegetable oil
5-6 oz spinach, finely shredded (about 4 cups)
1 small onion, very finely chopped
1/4 tsp black pepper, finely ground
1 tbsp ground sumac
1 tbsp pine nuts
juice of 1/2 lemon, or more to taste
1 tbsp extra-virgin olive oil
Sift the flour and salt into a mixing bowl and make a well in the center. Pour
in the oil and work into the flour with your hands until it is completely
absorbed and the flour looks like grated cheese. Add 1/4 cup water and knead
until the dough is smooth and elastic. Form into a ball, cover with a damp
cloth, and let rest while you prepare the filling.
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
Put the shredded spinach in a mixing bowl, sprinkle with a little salt, and rub
with your fingers until it wilts. Season the chopped onion with a little salt
and the pepper and again rub with your fingers to soften it before adding to the
spinach. Add the sumac, pine nuts, lemon juice, and olive oil and mix well.
Taste and adjust seasoning if necessary-the filling should be quite strongly
flavored to offset the mild pastry. Divide the dough into 4 pieces and roll each
into a ball between the palms of your hands. Flatten one slightly and dip all
sides into flour. Shake off the excess flour and roll out into a 6-inch disk,
about 1/16 inch thick.
Drain the spinach mixture of any liquid and put a quarter of it in the middle of
the disk of dough. Think of the disk as having 3 sides, each 1/3 of the
circumference. Lift 2 sides and pinch together, halfway down, to make a thin
raised joint. Lift the third, open side and pinch it equally to both loose edges
in order to form a triangle with a thin raised inverted y in the middle -- be
sure to pinch the pastry tightly together so that it does not open during
baking. Carefully transfer the filled pastry to the lined baking sheet and make
the rest of the triangles in the same way. Bake in the preheated oven for 10-15
minutes, or until golden, and serve warm or at room temperature.
NOTE: These will freeze very well either before or after baking.
Source of Recipe: Mediterranean Street Food by Anissa Helou