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Lebanese Fatayer
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
125 minutes
Elevate your Lebanese spinach and onion fatayer with powdered milk for a perfect touch.
Ingredients:
  • 1 cup hot water, divided
  • 1 teaspoon yeast
  • 2 tablespoons powdered milk
  • 1 teaspoon white sugar
  • 1 teaspoon olive oil
  • 0.5 teaspoon baking powder
  • 1 medium onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 0.5 medium lemon, juiced
  • 1 teaspoon sesame seeds, or as needed
  • 1 large egg, beaten
Instructions:
  • Combine 1/3 cup hot water with yeast in a small bowl, allowing it to rest for 10 minutes.
  • Combine the flour, powdered milk, sugar, olive oil, baking powder, salt, and gradually add the remaining water until a dough forms. Allow the dough to rise in a warm place for approximately 1 hour.
  • While the dough is rising, make the stuffing: Heat olive oil in a pan, then sauté onion. Add spinach and stir until wilted. Season with salt, pepper, and a splash of lemon juice. Allow it to cool.
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • 1. Portion out the risen dough into small amounts and flatten them into circles. Fill each circle with approximately 1 teaspoon of spinach mixture and fold them into triangles by bringing one edge to the middle, then the next, and finally folding the third edge over the top to form a triangle shape. Do the same with the rest of the dough and filling. Brush each triangle with beaten egg and sprinkle with sesame seeds before arranging them on the baking sheet.
  • Bake until beautifully golden in the preheated oven for about 20 minutes.

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