Lemony Spinach Fatayer Triangles: a complete home recipe

COOK IT AT HOME

Lemony Spinach Fatayer Triangles

Spinach triangles need a filling that is flavorful but dry enough to seal inside dough. Squeezing the greens and keeping oil away from the dough edges are more important than adding extra flour. These hand pies use lemon, sumac and pomegranate molasses for a rounded tartness. The seams meet at the top, making a compact triangle that is easy to serve as a snack or part of a shared meal.

Makes

12 triangles

Prep

45 minutes

Cook

20 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 400 g frozen chopped spinach, thawed
• 1 small onion, about 80 g, very finely diced
• 2 tablespoons olive oil, for filling
• 2 tablespoons lemon juice
• 1 tablespoon pomegranate molasses
• 1 teaspoon sumac
• 1/2 teaspoon fine salt, for filling
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for brushing

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Squeeze the thawed spinach in a clean towel until very dry. Mix with the finely diced onion, filling oil, lemon juice, pomegranate molasses, sumac, filling salt and pepper. Place in a sieve while the dough finishes rising so any released liquid drains away.
3. Heat the oven to 425°F/220°C and line two trays. Divide the dough into 12 equal balls and rest covered for 10 minutes. Roll each into a 12 cm/5 inch circle about 3 mm thick, using as little dusting flour as possible.
4. Place about 2 tablespoons drained filling in the center of a round, leaving a clean border. Lift two sides and pinch together halfway toward the center, then bring up the third side to form a triangle. Pinch all three seams firmly, closing the center completely. Repeat with the remaining dough and filling.
5. Set the triangles seam-side up on the trays, with space between them. Brush lightly with the finishing oil. Bake for 18–20 minutes, rotating trays halfway, until golden on top and underneath. If a seam opens, finish baking rather than trying to pinch hot dough.
6. Cool on a rack for at least 5 minutes before serving. The spinach center can remain much hotter than the bread, so break one open when serving children or anyone who needs a cooler filling.

Helpful tips & substitutions

• Do not let oily filling touch the sealing edge. If it does, wipe the edge before pinching; oil prevents the dough from sticking to itself.
• Fresh spinach can replace frozen, but wilt 600 g in a pan, cool, squeeze thoroughly and chop before measuring the filling. Do not enclose a large volume of raw wet leaves.

Storage & make-ahead

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat topped breads to 165°F/74°C; a covered first few minutes prevents the topping from drying before the center is hot. Freeze cooled portions for up to 2 months.

How to serve it

Serve with plain yogurt and sliced tomatoes. Three triangles with a salad make a light lunch; one or two fit well on a mezze table.