Soft Half-Moon Fatayer Filled with Spinach, Swiss Chard and Sumac – Pareve version

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water, unsweetened soy yogurt and olive oil and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   Wash the spinach and chard, remove the thick stems and chop finely.

   KnifeCutting board
2. 5
   Sprinkle the salt over the spinach and chard and rub them with your hands for 2 minutes, until they lose half their volume. Transfer to a colander and press hard to squeeze out all the liquid.

   Colander
3. 6
   In a bowl, mix the spinach, chard, sumac, lemon juice, onion and oil, and season with black pepper.

   Bowl

To assemble

1. 7
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 8
   Divide the dough into 12 balls and roll each ball into a circle small.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
3. 9
   Put a teaspoon of filling in the center of each round, fold into half-moons and press the edges together well.

   💡A teaspoon of filling per round, no more: the dough rises in the oven, and an overfilled pastry splits at the seam and the filling leaks out.
4. 10
   Arrange the pastries spaced apart on a baking sheet lined with parchment paper.

   Baking panParchment paper
5. 11
   Cover with a towel and Let rise for 15 minutes, until the pastries puff slightly.

   ⚙ ProofingPlastic wraporKitchen towel
6. 12
   Brush the pastries in the beaten egg.

   Pastry brush
7. 13
   Bake 18–20 minutes, until the pastries are golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.