Description
Joanna Gaines’ fatayer delivers Middle Eastern pastry perfection with flaky dough and savory spinach filling. Delicate triangles showcase Lebanese culinary traditions, inviting you to savor each delicious bite.
Ingredients
Scale
- 1 pound fresh baby spinach, roughly chopped
- 1 large yellow onion, finely chopped
- 3 ½ cups (840 ml) all-purpose flour
- 1 cup (240 ml) warm whole milk
- 2 ¼ tsps (one ¼ oz package) active dry yeast
- ⅓ cup (80 ml) grapeseed or other neutral-tasting oil
- 1 large egg, lightly beaten
- Juice of 1 large lemon (about 4 tbsps)
- 1 ½ tbsps sumac
- Extra-virgin olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Scant 1 tsp sugar
- ¼ tsp ground allspice
Instructions
- Yeast Activation: Dissolve yeast in tepid milk with sugar, allowing the mixture to become frothy and develop for 10 minutes.
- Dough Preparation: In a stand mixer, combine flour and salt, then gradually integrate olive oil, yeast liquid, and warm milk. Knead until achieving a smooth, slightly tacky consistency, adjusting with additional milk if necessary.
- First Proofing: Transfer dough to an oiled bowl, shape into a compact ball, cover with plastic wrap, and let rise in a warm environment until doubled in volume, approximately 1.5 hours.
- Filling Creation: Sauté diced onions in olive oil until golden, then wilt spinach in batches. Drain spinach thoroughly, combine with onions, and season with sumac, black pepper, allspice, and lemon juice.
- Dough Shaping: Roll out dough to 0.5-centimeter thickness, cut into 10-centimeter circles, and let rest briefly. Place 2 tablespoons of filling in the center of each circle.
- Fatayer Assembly: Fold three edges toward the center, creating a triangular shape, and seal seams securely.
- Baking Process: Preheat oven to 200 degrees Celsius, prepare oiled baking trays, arrange fatayer, brush with beaten egg, and bake for 12-15 minutes until golden-brown.
- Serving: Present warm fatayer, perfect for communal enjoyment and sharing.
Notes
- Activate Yeast Perfectly: Ensure tepid milk (not hot) activates yeast without killing microorganisms, creating a frothy foundation for soft, airy dough.
- Control Dough Moisture: Add milk sparingly to achieve slightly tacky texture, preventing dry or overly sticky consistency that compromises fatayer’s delicate structure.
- Squeeze Spinach Thoroughly: Completely remove excess liquid from spinach to prevent soggy filling and maintain crisp, structured pastry edges during baking.
- Seal Edges Strategically: Press fatayer triangle seams firmly to prevent filling leakage and ensure uniform, professional-looking pastry presentation during baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 370
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg