Spinach Fatayer – Middle Eastern Pastry

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the 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.
4. 4
   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. 5
   Heat the oil and fry the onion until translucent.

   ⚙ Pan-fryingStoveFrying pan
2. 6
   Add the spinach and fry, until it wilts. Let cool.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 7
   In a bowl, mix the spinach, lemon juice and cumin, and season with salt and black pepper.

   Bowl
4. 8
   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.
5. 9
   Roll out the dough 5 mm thick and cut out rounds 10 cm across.

   ⚙ Rolling Out DoughRolling pinCookie cutter

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6. 10
   Put a teaspoon of filling in the center of each round, fold into a triangle 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.
7. 11
   Arrange the pastries spaced apart on a baking sheet lined with parchment paper.

   Baking panParchment paper
8. 12
   Cover with a towel and Let rise for 30 minutes, until the pastries puff slightly.

   ⚙ ProofingPlastic wraporKitchen towel
9. 13
   Bake 20–22 minutes, until the pastries are golden.

   ⚙ BakingOvenBaking pan

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