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Fatayer bi Sabanekh (Lebanese Baked Spinach and Pine Nut Triangles)
Delicate Lebanese handheld pastry triangles filled with a zesty mixture of chopped fresh spinach, tart sumac, diced sweet onions, toasted pine nuts, and lemon juice.
Prep
35 min
Cook
20 min
Total
55 min
Ingredients
6servings
- All-purpose flour350 g
- Warm water190 ml
- Olive oil50 ml
- Fresh spinach, washed, chopped, and squeezed dry400 g
- Yellow onion, finely minced1 piece
- Ground sumac2 tbsp
- Toasted pine nuts30 g
- Fresh lemon juice2 tbsp
- Salt1 tsp
Preparation Steps
1
Knead flour, warm water, 2 tbsp oil, and 1/2 tsp salt into a smooth dough. Let rest covered for 25 minutes.
25 min timer
2
Salt chopped spinach, let sit 10 minutes, then squeeze firmly with your hands to remove excess moisture.
10 min timer
3
Toss squeezed spinach with minced onion, sumac, pine nuts, lemon juice, and remaining olive oil.
4 min timer
4
Roll dough thin (2 mm) and cut into 8-10 cm circles. Place a spoonful of filling in the center and fold three sides inward to form a sealed triangle.
10 min timer
5
Arrange pastries on baking sheet and bake at 200°C for 15-18 minutes until golden-crisp.
17 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
