Spinach and Pine Nut Pastry Triangles — Spinach Fatayer Bil Sabanikh
Levantine triangular spinach pies with sumac, lemon, and pine nuts wrapped in yeasted dough, baked golden, served with a tahini-yogurt sauce alongside.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Massage 500g spinach with 1 tsp salt in a colander 60 seconds until wilted, squeeze dry, chop coarsely. Dice 120g onion finely. Finely grate 2 garlic cloves. Whisk tahini, yogurt, lemon juice, garlic, and salt; thin with cold water until sauce drips slowly off a spoon. Chop 10g parsley. Let dough ball sit at room temperature 10 minutes.
Saute
Heat 4 tsp olive oil in a medium skillet over medium 1 minute. Add onion, cook 4 minutes until soft. Stir in pine nuts, toast 60 seconds until pale gold. Add garlic, sumac, Aleppo pepper, cumin; toast 30 seconds. Fold in spinach, lemon juice, and salt to taste; cool to room temperature.
Toast
Heat oven to 220C / 425F. Lightly flour a work surface. Divide dough into 8 portions; roll each into a 14cm round about 4mm thick.
Wrap
Place one eighth of spinach filling in the centre of each round, leaving a 2cm border. Fold three edges up over the filling to meet at the centre, pinch firmly along seams to seal into a triangle pie.
Bake
Place fatayer seam-side up on parchment-lined trays. Brush with remaining 4 tsp olive oil. Bake 14 to 16 minutes at 220C until deeply golden on top and crisp underneath.
Plate
Lift fatayer to plates, scatter parsley and a pinch of sumac across the top, and serve tahini-yogurt sauce and a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.