Savoury Pastries

These tasty savory Lebanese Spinach pies - or Fatayer – are a beloved Lebanese treat!!

Ingredients

3 cups Flour

3/4 cup Canola Oil

1 cup of Water

1 tsp. Dried Yeast

1/2 tsp. Salt

Knead by hand or with a dough hook in the mixer until dough is very soft, smooth sticky to the touch (but it should not leave the dough on your fingers when touched).

In a clean bowl at least twice the size of the dough, lightly coat the dough and sides of the bowl with oil. Cover with plastic wrap or damp kitchen cloth and let rise in a warm spot until doubled.

For the spinach filling

6 cups of fresh Spinach, chopped

1 largeTomato, peeled and seeded, cut to small pieces

1 1/2 cups Onions, shredded

1 tsp. salt

1/2 tsp. 7 Spices

1/2 cup freshly squeezed Lemon juice

1 tbsp. Sumac

1/2 cup Virgin Olive Oil

1/4 cup Pine Nuts

Method

Use fresh spinach. Wash more than once, drain, and then cut to shreds.

In a medium bowl sprinkle the spinach with salt, then squeeze off as much juice as possible. Discard juice.

Combine the squeezed spinach with the shredded onions (just before filling the pastry). Add tomato, spices, lemon juice, oil, pine nuts, and sumac.

Preheat oven to medium. Brush baking pan with canola oil.

Roll half of the dough on a dry work surface, 1/8 inch thickness. Gently lift the dough from the edges to allow from contraction. Cut the flattened dough to circles, and fill it with the spinach mixture (that you have prepared before), at the center of each. (Be careful not to let the filling touch the edges of the dough where it is gathered and closed). Now use your fingers, bringing three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly.

Place the pies fatayer on the baking pan and brush the surface of each pie with olive oil. Bake in the middle of the oven for 18 to 20 minutes or until golden brown.

Repeat with the other half of the dough.

Serve as an appetizer or for a meal.

Zaatar grows in the mountains, it is a wild plant that is usually found in the cracks of stone slabs. The wild zaatar plants have a strong smell, its taste is peppery, sharp and it sets your taste buds on fire.!

INGREDIENTS

1 kg all Purpose Flour
1 tbsp. instant Yeast
1 tsp. Sugar 
1/2 tsp. Salt
2 tbsp. Olive Oil 
2, or 2 & 1/4 cups warm water for kneading the dough (amount of water vary according to kind of flour). 
3/4 cup Oil (a mix of 1/2 cup Olive Oil + 1/4 cup Vegetable Oil) put in a deep small bowl and keep aside to use for brushing dough.

FILLING INGREDIENTS

4 cups fresh Zaatar leaves (Thyme), washed thoroughly and drained well.
1 big size Onion, finely chopped
2 tbsp. Sumac
Salt and Black Pepper as desired. 
2 tbsp. Olive Oil

DIRECTIONS

In a 1/4 cup of warm water dissolve the yeast and sugar, cover, and wait for the yeast to bubble.

In a medium-size bowl, add flour, salt, and 2 tbsp. Olive oil, rub the mixture together until oil is well combined into the flour, add the yeast/water mixture and start kneading adding water gradually till you get a soft sticky dough (you might need more water depending on the kind of flour). Brush dough with the oil mix, cover the bowl with a plastic bag and put it in a warm place for 40 minutes or until doubled in size.

Meanwhile, prepare the filling, mix zaatar leaves with the chopped onions, sumac, salt, and black pepper while drizzling over the olive oil. Mix all and keep aside.

Dip your hands in the oil, cut off the dough to form 4 balls, brush each ball with the oil mixture. Place dough balls on a greased pan and allow to rest for 15 minutes. Brush a working surface with a little oil, start with the first dough ball, you need to spread it. Spread the zaatar filling onto the folded part, drizzle with some olive oil, and fold it again and again until you have a square-like pastry. The larger and thinner the crispier it will become while baking. Now you should have a square dough. Allow this one to rest while you start working on the next one and repeat with all dough balls. Return back to the first square and brush it with oil and spread it into a larger square using a rolling pin or your hands. Always dip your hands in oil while kneading.

Prepare a pan, cover with a baking sheet brushed with oil. Place the squares and bake in a preheated oven at 250c., when the pastries become golden brown from the bottom, turn on the broiler till tops are golden brown. This thin pastry will brown very quickly because it is thin, don't let it burn.

Let cool 5 minutes then cover with a cloth so it will not dry.

Note: Be generous with the amount of oil you use to brush each fold of the bread since the dough itself has no oil, the oil between the layers is essential to the final taste and texture