Spinach Fatayer / Fatayer Sabanekh

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavors in both the dough and filling.

Olive oil: Adds richness and helps to create a tender dough.

Water: Combines with flour to form the dough.

Spinach: The main ingredient for the filling, providing a fresh and slightly bitter taste.

Onion: Adds sweetness and depth to the filling.

Lemon juice: Provides acidity and brightness to the spinach mixture.

Sumac: A tangy spice that enhances the flavor of the filling.

Olive oil: Used in the filling to add richness and help bind the ingredients together.

When working with the dough, ensure it is well-kneaded to develop the gluten, which will give the fatayer a better texture. To prevent the dough from drying out while you work on filling and shaping, keep it covered with a damp cloth. For a more flavorful filling, allow the spinach mixture to sit for a few minutes after mixing to let the flavors meld together. When sealing the edges of the fatayer, make sure to pinch them tightly to prevent the filling from leaking out during baking.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser dough.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative.

• Warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• Spinach - Substitute with kale: Kale has a similar texture and nutritional profile but may need to be cooked slightly longer to soften.

• Onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the filling without overpowering it.

• Lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it may be slightly more tart.

• Sumac - Substitute with lemon zest: Lemon zest can mimic the tangy, citrusy flavor of sumac, though it lacks the same depth.

• Salt - Substitute with soy sauce: Soy sauce can add a different umami flavor and saltiness, though it will also add a darker color to the filling.

• Olive oil - Substitute with coconut oil: Coconut oil can provide a slightly sweet and nutty flavor, though it will solidify at cooler temperatures.

• Allow the fatayer to cool completely at room temperature before storing. This prevents condensation, which can make the dough soggy.
• To store in the refrigerator, place the fatayer in an airtight container or wrap them tightly with plastic wrap. They can be kept in the fridge for up to 3 days.
• For longer storage, freezing is an excellent option. Arrange the fatayer in a single layer on a baking sheet and place them in the freezer. Once they are frozen solid, transfer them to a freezer-safe bag or container. This method prevents them from sticking together.
• Label the container or bag with the date to keep track of their freshness. Frozen fatayer can be stored for up to 3 months.
• When ready to enjoy, reheat refrigerated fatayer in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. For frozen fatayer, bake them directly from the freezer at 350°F (175°C) for 15-20 minutes or until heated thoroughly.
• Avoid microwaving, as it can make the dough chewy and less enjoyable. Reheating in the oven helps maintain the fatayer's crispiness and texture.
• If you prefer a softer texture, you can cover the fatayer with aluminum foil while reheating in the oven. Remove the foil for the last few minutes to allow them to crisp up slightly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fatayer on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent drying out. Bake for 10-15 minutes until they are heated through and the crust is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the fatayer in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until they are warmed through and the crust is slightly crispy.

• Microwave Method: Place the fatayer on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fatayer in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and the crust is crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the fatayer on the toaster oven tray. Heat for 10-12 minutes until they are warmed through and the crust is golden brown.

• Mixing bowl: To combine the flour, salt, olive oil, and warm water to form the dough.

• Measuring cups: To measure the flour and water accurately.

• Measuring spoons: To measure the salt, olive oil, lemon juice, and sumac.

• Wooden spoon: To mix the dough ingredients together.

• Clean kitchen towel: To cover the dough while it rests.

• Knife: To finely chop the spinach and onion.

• Cutting board: To provide a surface for chopping the spinach and onion.

• Rolling pin: To roll out the dough balls into small circles.

• Baking sheet: To place the fatayer on for baking.

• Parchment paper: To line the baking sheet for easy cleanup and to prevent sticking.

• Oven: To bake the fatayer at the required temperature.

• Spatula: To transfer the fatayer from the baking sheet to a serving plate.

Prepare the filling: Chop the spinach and onion in advance and store them in the fridge to save time on the day of cooking.

Use a food processor: Quickly mix the dough ingredients using a food processor to save time on kneading.

Preheat the oven early: Start preheating the oven while you are preparing the filling and rolling the dough.

Batch rolling: Roll out multiple dough balls at once and cover them with a damp cloth to prevent drying out.

Assembly line: Set up an assembly line to fill and fold the fatayer efficiently.