Spinach Fatayer

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Into a small bowl or measuring cup, add in your lukewarm water, sugar, and yeast to activate the yeast which will take 5 - 10 minutes to froth up. If no bubbles form you either put hot water instead of lukewarm or your yeast has expired.

Step 2

In a large bowl, add your flour, yogurt, olive oil, and baking powder. Form a ball of dough by using extra flour to relieve any tackiness and place a clean kitchen towel in a warm area for an hour to rise. I usually place it in the oven that is off.

Step 3

Once the dough has doubled in size, form into 2 inch balls using the excess flour. This should equate to 26 - 32 dough balls. Cover with kitchen towel for another 30 minutes to rise again.

Step 4

If using prewashed spinach, start by chopping up the spinach. Add the spinach into a large bowl and use salt to release the water for about 10 - 15 minutes. Add some weigh on top to help the process and time will depend on how much spinach you use. Squeeze out the water till the spinach is dry.

Step 5

Add in your finely chopped tomatoes and onions with your fully drained spinach along with olive oil, black pepper, salt, seven spice, sumac, and lemon juice. Taste for seasoning.

Step 6

Preheat the oven to 400F and place in the middle oven rack. Prepare the baking trays with parchment paper or spray with cooking spray.

Step 7

Roll out the dough to 5-inch circle. Place about 2 tablespoons of filling in the middle. Bring 2 sides together and pinch to close. We will be closing them into a triangle by pinching the third side up. Place on baking sheet.

Step 8

Whisk 1 egg together. Using a pastry brush, brush all the fatayer on the sheet right before putting them into the oven.

Step 9

Bake for 15 minutes or until golden brown