Middle Eastern · Lunch
Fried Stuffed Pastry with Spinach
A crescent-shaped fried pastry filled with wilted spinach, onion, and sumac, sealed in a thin flour dough and deep-fried until the shell turns deep golden and shatters on the bite. Served warm with a wedge of lemon and yogurt, it draws on Levantine fatayer tradition.
$3
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
565Calories
11.2gProtein
33.8gFat
54.2gCarbs
3.8gSugar
6.4gFiber
1089mgSodium
2mgChol
4.8gSat Fat
825mgPotassium
155mgCalcium
4.5mgIron
0mcgVitamin B12
29mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
Combine flour, 1/4 tsp salt, 2 tbsp olive oil, and warm water; mix until a smooth, slightly tacky dough forms, then cover and rest 20 minutes.
2
Sauté the onion in a skillet with a splash of vegetable oil over medium heat for 3 minutes until soft and translucent.
3
Add the spinach to the skillet in batches and fold through over medium heat for 3–4 minutes until fully wilted and excess liquid evaporates.
4
Stir sumac, allspice, salt, and lemon juice into the spinach filling; cool 5 minutes. Divide dough into 3 pieces, roll each thin, spoon filling onto half, fold into half-moons, and pinch edges to seal.
5
Fry the pastries in 350°F vegetable oil for 2–3 minutes per side until deep golden brown and crisp; drain on paper towels and plate with lemon wedge and yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fresh spinach
- 11 onion
- 2 tsp2 tsp sumac
- 1 tsp1 tsp ground allspice
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp lemon juice
- 1 1/2 cup180g all-purpose flour
- 1/2 tsp1/2 tsp salt (for dough)
- 4 tbsp4 tbsp olive oil (for dough)
- 6 tbsp90ml warm water
- 2 cup480ml vegetable oil, for frying
- 22 lemon wedge, to serve
- 4 tbsp4 tbsp plain yogurt, to serve
