Spinach Fatayer

Name: Spinach Fatayer
Total time: 3600 s
Yield: 6 servings
Ingredients: 1500 grams flour (about 12 cups); 2 cups warm water (plus 1 cup extra as needed); 1 tablespoon sugar; 1 tablespoon instant yeast; 3 tablespoons olive oil; 1 tablespoon white vinegar; 1 teaspoon salt; 1 tablespoon powdered milk; 4 large bunches spinach; 1/2 cup sweet and sour pomegranate seeds (or regular pomegranate seeds); 3 large onions, finely chopped; 1 tablespoon sumac; 1/2 teaspoon salt, or to taste; 1/4 teaspoon ground cinnamon; 3 tablespoons vegetable oil; 4 large tomatoes, diced; 1/4 cup lemon juice; 1/2 cup vegetable oil, for brushing the pastries; 1/2 cup pomegranate molasses, for serving

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

Spinach Fatayer

Hiba Jamaleddine @Hiba

Saved

Ingredients

1 hour

6 servings

Dough ingredients:
1500 gramsflour (about 12 cups)
2 cupswarm water (plus 1 cup extra as needed)
1 tablespoonsugar
1 tablespooninstant yeast
3 tablespoonsolive oil
1 tablespoonwhite vinegar
1 teaspoonsalt
1 tablespoonpowdered milk
Filling ingredients:
4large bunches spinach
1/2 cupsweet and sour pomegranate seeds (or regular pomegranate seeds)
3large onions, finely chopped
1 tablespoonsumac
1/2 teaspoonsalt, or to taste
1/4 teaspoonground cinnamon
3 tablespoonsvegetable oil
4large tomatoes, diced
1/4 cuplemon juice
1/2 cupvegetable oil, for brushing the pastries
1/2 cuppomegranate molasses, for serving

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Steps

1 hour

1

In a large bowl, combine the dry dough ingredients and mix well. In 2 cups of warm water, add the olive oil and vinegar, stir, then pour over the dry ingredients.
2

Knead the dough until it comes together (add more warm water gradually as needed until the dough forms). Cover and let rise in a warm place until doubled in size.
3

To prepare the filling: Chop the spinach, wash, and dry thoroughly. Dice the onions and tomatoes. Combine all the filling ingredients and mix well.
4

After the dough has risen, divide it into balls. Roll each ball into a circle, add a generous amount of filling, and seal the pastries.
5

Arrange the pastries on baking trays (grease the trays with vegetable oil before placing the pastries). Brush the pastries with vegetable oil and bake in a preheated oven at medium-high heat until golden. Serve warm.
6

Dip in pomegranate molasses when eating for extra flavor.