Fatayer Sabanekh
Spinach Pies
Fatayer sabanekh are soft rounds of dough pinched into three-cornered pockets around a tangy spinach filling seasoned with sumac, lemon, and onion. Sealed shut over the filling, they are close cousins of the open-faced sfeeha, and they turn up all over Palestine as a snack, a mezze, or part of a spread. They are good warm from the oven and just as good at room temperature, which makes them a natural for picnics and lunchboxes.
Method
Prepare one batch of basic dough (see the Ajeenah recipe) and let it rest until ready to shape.
Preheat the oven to 450°F (230°C).
Dice the onions and roughly chop the spinach.
In a large bowl, combine the spinach, onions, lemon juice, olive oil, sumac, cumin, salt, and black pepper. Let sit about 10 minutes, then squeeze out and drain the excess liquid so the pies don't turn soggy.
Cut the dough into pieces about 2 inches across, cover, and let rest 10 to 15 minutes.
Flatten each piece into a thin round with your fingers. Place 2 tsp to 1 tbsp of filling in the center, then fold up three sides and pinch the seams tightly to seal into a triangle.
Arrange the pies on a large oiled baking sheet. Bake about 15 minutes, until the dough is puffed and lightly golden but not too crisp.
Let cool about 10 minutes before serving.
Cook’s notes
- Squeeze the spinach filling well before shaping, since excess moisture is the main cause of leaky, soggy pies.
- Pinch the seams firmly so the pies stay sealed as they bake.
- For a heartier version, fill them with potatoes, peas, and onion seasoned with black pepper and allspice.
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