A popular Middle Eastern baked pastry filled with all the goodness of spinach!

MAKES: 14 - 16 small pcs

INGREDIENTS

For the filling

• 200 g spinach

• 1/4 tsp salt

• 1/2 tsp Himalayan red salt

• 2 tbsp almond powder

• 1 tbsp roasted pine nuts

• 2 tsp pomegranate powder (sumac)

• 1 tbsp olive oil

• 2 tsp fresh lemon juice

• 2 green chillis (finely chopped)

• 1 red onion (finely chopped)

• 1/2 tsp chilli flakes

• A pinch of pepper

For the dough

• 3/4 cup all purpose flour + 1/4 cup wheat flour (both together are 110 g)

• 1/2 tsp or 2.5 g yeast

• 1/4 - 1/2 tsp salt

• 1/2 tsp brown sugar

• 1 tbsp olive oil

• 60 ml warm water

Method

1. Take 60 ml warm water. Add brown sugar. Mix and add yeast. Let it activate for 10 minutes.

2. Sieve both the flours and add 1/2 tsp salt and 1/2 tbsp olive oil.

3. Knead the dough with the yeast water. Add the remaining 1/2 tbsp olive oil and knead until the dough is soft and elastic. Keep aside in a warm place for 20 minutes till it rises.

4. Wash and chop the spinach. In a bowl, add 1/2 tsp salt to the spinach. Leave it for 5 - 7 minutes till it releases water.

5. Squeeze the spinach by pressing it with a spoon in a sieve. Take out as much liquid as possible.

6. Add finely chopped onions, roasted pine nuts, pomegranate powder, olive oil, almond powder, salt, pepper and chilli flakes. Mix well. Adjust to your taste (you can add more salt or spices and seasonings here).

7. Divide the dough into two parts. Take one part, roll it into a big, round tortilla. Take a round lid or cookie cutter. Cut round shapes out of the rolled tortilla. Mix the scraps into the remaining dough and roll again. In this manner, keep making round shapes.

8. Place 1 tsp of filling in the centre of each round shape. (It should not touch the sides)

9. Bring two sides of the round shape together and fold into a triangle by bringing the third side into the centre to stick all three parts together nicely.

10. Grease a baking tray and put all the fatayer on it. Brush with oil and bake at 180°C for 25 minutes or till golden.

11. Serve hot with any dip of your choice.

Helpful Tips

• Be careful to squeeze out all the water from the spinach. If you still feel your filling is too soft, add more almond powder before you proceed.

• You can add feta cheese instead of almond powder if you prefer a cheesy flavour.

• If your pastry opens while baking, do not worry. You will master the technique soon and it will still taste great regardless.

• If you do not mind a crunchier base and you are short of yeast, you can make this recipe without the yeast. Simply use 3 tbsp of olive oil instead.