Fatayer Sbanikh (Triangular Spinach Pies) Recipe - Cooking Index
Fatayer Sbanikh (Triangular Spinach Pies) Recipe - Cooking Index
| 1 | Khoubiz dough - (see recipe) | |
| For The Spinach Filling | ||
| 750 | Spinach | |
| 1/3 cup | 78ml | Olive oil - (80 ml) |
| 1 cup | 62g / 2.2oz | Onion - chopped fine (large) |
| 1/2 cup | 73g / 2.6oz | Snoober - (pine nuts) or chopped walnuts |
| 1/4 teaspoon | 1.3ml | Nutmeg powder |
| Salt and black pepper to taste | ||
| 1/4 cup | 59ml | Lemon juice - (60 ml) |
PREPARE khoubiz dough as per directions. Cover and keep aside to rise. Clean spinach. Remove roots and damaged leaves from spinach. Wash spinach well in several changes of water, shake off excess moisture and chop leaves and stalks very fine.
Place spinach in a deep pan (not aluminium) and cook over medium heat, uncovered, for five to eight minutes until wilted and juices run out. Toss with a fork while cooking Turn into a colander and press with the back of a spoon to remove as much moisture as possible.
Heat oil in a pan and gently fry onion until transparent. Add spinach and fry for five minutes, stirring frequently. Add pine nuts or walnuts, salt and pepper to taste, nutmeg and lemon juice. Cook for further five minutes or until almost dry. Keep aside to cool. Punch down the khoubiz dough and roll out on a lightly floured board until 1/2 cm thick. Cut into 10 cm rounds. Place the rounds on a cloth and cover with another cloth.
Place a tablespoonful of the spinach filling in the center of each round and bring up sides at three points to form a triangular shape. Press edges very firmly with fingertips to seal pies completely. Care must be taken that the oily juices of the spinach filling do not get onto the edge of the dough. If this happens, dip finger in flour and dab onto the dough before sealing Place pies close together on lightly oiled baking sheets and bake in a moderately hot oven for 15 minutes or until light brown and cooked. For a golden brown top, place briefly under a hot grill. Serve hot or warm.
Source:
Jill Norman * Web File 4/97
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