This is a secret, my secret recipe sharing it on a great day, the sweetest day with sweet family and great friends.
Spinach Za'tar pies in the making. In Lebanon we call them Fatayer bil Sabanegh. Here is my recipe folded in a yummy secret.
Ingredients:
For the dough:
3 cups flour
1/2 tsp salt
1 tbsp dry yeast diluted in warm water
1 tbsp white sugar
Vegetable oil
***Mix dry ingredients first then add the wet ingredients
*Oil is added in little amounts to get to the smartest best dough ready to be kneaded
Mix/ Blend/ Knead/ rest for 30 minutes
For the spinach Za'tar (Dry thyme) filling:
6 cups fresh chopped baby spinach
1 small chopped onion
1/3 cup Za'tar (dry thyme)
2 small lemon juice
2 tbsp sumac
Salt to taste
Black pepper to taste
1 tbsp pomegranate sauce
Directions:
Mix all the above ingredients. Pace in a food processor and pulse couple pulses
Remove to a colander
Repetitively squeeze out excess water/ moisture from the spinach mix.
*After squeezing, I prefer to place the filling in a colander and place in the fridge to get the moisture out of the filling. You should NOT have a wet mix as this will ruin folding the dough.
Heat oven to 375 degrees F
Brush a pan with vegetable oil
Knead the dough
Roll the dough until thin (not too thin)
Cut into medium squares or rectangles
Place one tbsp filling in the centre
Fold three sides to form a pyramid or fold 4 sides
Place in the baking pan. Brush with vegetable oil and bake until gold in color
Serving: 30 spinach pies
Sahtein/Enjoy
Spinach Za'tar pies in the making. In Lebanon we call them Fatayer bil Sabanegh. Here is my recipe folded in a yummy secret.
Ingredients:
For the dough:
3 cups flour
1/2 tsp salt
1 tbsp dry yeast diluted in warm water
1 tbsp white sugar
Vegetable oil
***Mix dry ingredients first then add the wet ingredients
*Oil is added in little amounts to get to the smartest best dough ready to be kneaded
Mix/ Blend/ Knead/ rest for 30 minutes
For the spinach Za'tar (Dry thyme) filling:
6 cups fresh chopped baby spinach
1 small chopped onion
1/3 cup Za'tar (dry thyme)
2 small lemon juice
2 tbsp sumac
Salt to taste
Black pepper to taste
1 tbsp pomegranate sauce
Directions:
Mix all the above ingredients. Pace in a food processor and pulse couple pulses
Remove to a colander
Repetitively squeeze out excess water/ moisture from the spinach mix.
*After squeezing, I prefer to place the filling in a colander and place in the fridge to get the moisture out of the filling. You should NOT have a wet mix as this will ruin folding the dough.
Heat oven to 375 degrees F
Brush a pan with vegetable oil
Knead the dough
Roll the dough until thin (not too thin)
Cut into medium squares or rectangles
Place one tbsp filling in the centre
Fold three sides to form a pyramid or fold 4 sides
Place in the baking pan. Brush with vegetable oil and bake until gold in color
Serving: 30 spinach pies
Sahtein/Enjoy