Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, filled spinach pies: ftayer bi sbanegh. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Filled Spinach Pies: Ftayer bi Sbanegh is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Filled Spinach Pies: Ftayer bi Sbanegh is something which I’ve loved my entire life.
Great as an appetizer or a side dish! 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.
To get started with this recipe, we have to prepare a few components. You can cook filled spinach pies: ftayer bi sbanegh using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Filled Spinach Pies: Ftayer bi Sbanegh:
- Get For the Dough:
- Make ready 3 cups flour
- Take 1/2 tablespoon dried yeast, dissolved in 1/4 cup warm water
- Take 1/2 cup water
- Make ready 1/4 cup vegetable oil
- Prepare 1 teaspoon salt
- Make ready For the stuffing:
- Prepare 2 kg fresh spinach
- Prepare 1 onion, minced
- Take 1/4 cup vegetable oil
- Get 3 teaspoons sumac
- Prepare 1 teaspoon pomegranate syrup, if available
- Make ready 2 teaspoons salt
Just logged onto this website for the first time today and already I am happy I found allrecipes.com!! I wanted to make a lemony-spinach type pie and came across this recipe. Spinach pies- fatayer bl sabanekh- The Salt and Sweet Kitchen. Spinach pies, or Fatayer bl Sabanekh, is a very popular breakfast dish in Lebanon.
Instructions 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.
The pie filling is a combination of spinach and onions, seasoned with sumac. Spinach Fatayer are a staple of Levantine cuisine. Homemade dough stuffed with fresh spinach, onions, and other delicious ingredients, these are truly Triangular in shape, these pies are the perfect appetizer, mezze and finger food! In Lebanon, these spinach pies are known as Fatayer bi sabanekh. These spicy filo pies are ideal for a lunch with salad or as part of a buffet, from BBC Good Food.
So that’s going to wrap it up with this exceptional food filled spinach pies: ftayer bi sbanegh recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
