GLUTEN FREE SPINACH FATAYER (SPINACH PIES)

Name: GLUTEN FREE SPINACH FATAYER (SPINACH PIES)
Prep time: 2 h 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: European
Ingredients: 400 ml warm water.; - 20 g fresh yeast or 1 tsp dry yeast.; - 3 tsp cane sugar.; - 320 g white rice flour.; - 160 g) tapioca flour.; - 4 tsp psyllium husk powder.; - 1 tsp salt.; - 4 tsp oil.; 1 kg Fresh spinach.; 1 medium white onion, chopped.; 1 Chopped spring onion.; 2 tbsp Olive oil.; 1/2 teaspoon Black pepper.; 1 teaspoon Salt.; 1 tbsp Sumac.; 4 tbsp lemon juice.; 1/2 cup of raw Pine nuts

7 steps

Prep:2h 10minCook:15min

A Gluten-free version of the traditional Lebanese Spinach Fatayer, It is healthy, tasty and perfect as Mezze snack or/ and appetizer.

Updated at: Thu, 17 Aug 2023 13:34:00 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories300 kcal (15%)

Total Fat9.8 g (14%)

Carbs49.7 g (19%)

Sugars2.1 g (2%)

Protein5.9 g (12%)

Sodium559.2 mg (28%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Dough Ingredients

400mlwater

warm

20gfresh yeast

tsp dry

3 tspcane sugar

320gwhite rice flour

160gtapioca flour

4 tsppsyllium husk powder

1 tspsalt

4 tspoil

For the Filling

2 Tbspolive oil

½ teaspoonblack pepper

1 teaspoonsalt

1 Tbspsumac

4 Tbsplemon juice

½ cupraw pine nuts

Instructions

Step 1

To the yeast mixture, heat the water in a saucepan over medium heat for a few seconds until it's lukewarm (not hot) about 40°C, add yeast + sugar and stir with a spoon. Set aside for about 5 minutes to proof the yeast. If it starts to get a little frothy, then the yeast is still active and usable.

Step 2

To make the dough, combine rice flour, tapioca flour, psyllium husk powder, and salt in a large mixing bowl and stir with a whisk. Add the yeast mixture and oil, then stir with a wooden spoon until combined.

Step 3

Knead the dough with your hands for a few minutes, form a dough ball, and place it back into the bowl. Cover the bowl with cling film and set aside preferably in a warm place (40-50°C) for 1 hour. The dough should rise nicely after that time. (You can heat your oven for some minutes until it's warm, then turn it off and put the bowl with the dough inside the oven).

Step 4

To shape the dough, divide it into 2 inches balls using excess flour. You should get about 30 to 35 pies. Cover with kitchen towel for another 15 min.

Step 5

To prepare the filling, In a large bowl add 1 teaspoon of salt to the spinach and massage the salt into the leaves. Allow spinach to sit for at least 10-15 minutes. Squeeze out as much moisture from the spinach with your hands, discard juice and place it into a dry bowl. add all other filling ingredients to the spinach and combine thoroughly. Place the spinach mixture into a colander to allow any excess juice to flow out.

Step 6

Roll out the dough to a 5-inches circles with 2 to 3mm thickness, Place about 2 tablespoons of filling in the center without touching the edge. Bring 2 sides together and pinch to close. Bring the third side up so it looks like a triangle and pinch to close well. Place each triangle on a lined baking tray and brush with olive oil.

Step 7

Bake in a pre-heated oven of 220C until golden brown approx. 12-13 minutes, (check on them at the 10 minutes mark).