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Spinach fatayer
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Discover the essence of Mezze with this mouthwatering recipe for the art of grazing.
Ingredients:
  • 20.00 ml sumac (see note)
  • 500g baby spinach, finely chopped
  • 1 small vine-ripened tomato, finely chopped
  • Olive oil, to brush
  • Lemon wedges, to serve
  • Labne (dusted with sumac), to serve
  • 250g (1 2/3 cup) plain flour, sifted
  • 1/2 tsp dried yeast
Instructions:
  • In a large bowl, mix flour, yeast, and 1 teaspoon salt. Slowly pour in 160ml (2/3 cup) lukewarm water and mix until a dough forms. Knead the dough on a lightly floured surface until smooth, adding more flour if needed. Place in a lightly oiled bowl, cover with plastic wrap, and let it prove for 1 hour until almost doubled in size.
  • Prepare the filling by combining onion, sumac, spinach, and tomato in a bowl. Season with salt, mix well, and let it sit in a sieve over a bowl to drain excess moisture. Press down with a spoon to remove liquid, then set aside.
  • Preheat the oven to 200C and line 2 large oven trays with baking paper. Divide the dough into 20 equal portions and cover them with a clean tea towel to prevent drying out. Roll out each portion on a lightly floured surface to 4mm thickness. Place 1 packed tablespoon of filling in the center, fold the dough from 3 sides to create a triangle, press the edges to seal, and place on the prepared trays. Repeat with the remaining dough and filling.
  • Brush the fatayer delicately with oil and bake for 25 minutes or until beautifully golden and fully cooked. Allow to cool before enjoying.
  • Transfer the dish to a serving platter and garnish with fresh lemon slices and a dollop of labne sprinkled with sumac.

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