Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, filled spinach pies: ftayer bi sbanegh. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This pie is my take on the traditional Fatayer Bil-Sbanegh, individual triangles filled with the same filling as below and baked. It is much quicker to make one large pie, to cut in slices, instead of individual triangles and the taste is the same. You can vary on the filling below by using purslane.
Filled Spinach Pies: Ftayer bi Sbanegh is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Filled Spinach Pies: Ftayer bi Sbanegh is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have filled spinach pies: ftayer bi sbanegh using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Filled Spinach Pies: Ftayer bi Sbanegh:
- Prepare For the Dough:
- Prepare 3 cups flour
- Make ready 1/2 tablespoon dried yeast, dissolved in 1/4 cup warm water
- Get 1/2 cup water
- Prepare 1/4 cup vegetable oil
- Get 1 teaspoon salt
- Get For the stuffing:
- Get 2 kg fresh spinach
- Take 1 onion, minced
- Take 1/4 cup vegetable oil
- Prepare 3 teaspoons sumac
- Make ready 1 teaspoon pomegranate syrup, if available
- Make ready 2 teaspoons salt
These spinach triangles use an unusual flavoring, ground sumac, and are made with phyllo dough. Place the filled triangles onto the prepared baking sheets, and brush them with butter. I wanted to make a lemony-spinach type pie and came across this recipe. It was just what I was looking for.
Steps to make Filled Spinach Pies: Ftayer bi Sbanegh:
- In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well.
- Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed.
- Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises.
- Meanwhile, start preparing the stuffing by washing the spinach, drying it and mincing it coarsely. Make sure to dry very well the spinach because too much moisture affects the dough when filled.
- In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well.
- After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into small 8 cm diameter circles using a circular pastry cutter.
- Put 1 tablespoon of the stuffing in the center of each circle. Hold the dough from 3 sides and fold it in the form of a triangle, press sides together to seal well. Lightly grease two oven pans with vegetable oil and place the pies on them; pinched side up.
- Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown.
- They can be served hot or cold.
Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. Place a tbls of spinach filling on each piece. Press edges firmly with fingertips to seal completely. Spinach fatayers are small triangular pies stuffed with spinach and other ingredients.
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