For Home Baker’s Challenge this month, Rafeeda of The Big Sweet Tooth, the host selected some beautiful Arabian bakes. One of the recipes she chose was the Spinach Fatayer/ Fateyer Sabanekh. Fateyar is a triangular pastry often filled with meat or cheese or spinach. When I was browsing through recipes, I also saw that they used an yeasted dough for fateyer. This dough yields a crispy flaky fateyar while the yested one makes some soft fateyars. The recipe provided by Rafeeda used the flaky dough and I didn’t do any alterations to that.
After a long travel filled tough week, I am free at home today and I didn’t want to miss the reveal date for the challenge. So the first thing I did when I woke up was to prepare the spinach fateyer. These are tasty crispy snacks you can have any time of the day. The spinach filling with walnut is slightly crunchy and tangy because of the lemon juice. I read in a blog that lemon juice tends to make the pastry soggy and causes split at the seams. So you can also use citric acid instead. It is completely up to you. You can even skip the citric acid part and just add the amchur to get a moderately tangy pastry.
And while adding salt to spinach be very careful. We thought that the filling was salty and my maid told me that spinach itself contains salt and you need to avoid using salt in any dish using spinach. So lesson learnt, I will not be using salt in my spinach dishes. I actually used a bit more of the filling in the fateyer and so the seams even though were pressed nicely split open. So while filling the dough, use little filling and use water to seal the edges. Then you will get nice fateyers without any splits.
Makes 8 Fateyers
For The Dough:
Flour/ Maida-1 cup
For The Spinach Filling:
Pepper Powder-1/2 tsp
Amchur Powder-1/8 tsp
Lemon Juice-3 tbs
Salt- a pinch
1. In a bowl mix together flour, salt and oil.
2. Add enough warm water to make a soft dough.
3. Cover and set aside for 15-30 minutes.
4. Wash spinach and dry them using a towel. If the leaves are wet, then you will get a soggy filling and this inturn affects the texture of fateyer.
5. When completely dry, transfer it to food processor along with walnuts and onion.
6. Puse it until they are finely chopped.
7. Transfer to a bowl and add the other ingredients.
8. Give a nice mix and the filling is ready.
9. Preheat oven to 220C.
10. Grease a baking tray with oil.
11. Divide dough into 8 equal portions.
12. Roll each into a thin disc.
13. Divide the filling into 8 equal portions.
14. Place it in the centre of the disc.
15. Now bring together the sides of the circle to the centre so that it forms a triangle.
16. Pinch them together. You can also apply water at the edges so that it seals nicely.
17. Place on the tray.
18. Bake for 20 minutes or until the top is golden.
19. Serve hot and Enjoy!!
Add the ingredients for the dough.
Add enough warm water to make a soft dough.
Process spinach leaves, walnuts and onion until finely chopped.
Add the other ingredients for the filling.
Divide the dough into 8 equal portions.
Roll into a thin disc.
Place filling in the centre.
First bring two sides together and seal until it reaches the centre.
Now bring the remaining side to the centre so that it resembles a triangle.
Seal it completely. Use water to seal.
Bake until golden…