Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, filled spinach pies: ftayer bi sbanegh. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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. These spinach triangles use an unusual flavoring, ground sumac, and are made with phyllo dough.
Filled Spinach Pies: Ftayer bi Sbanegh is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Filled Spinach Pies: Ftayer bi Sbanegh is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have filled spinach pies: ftayer bi sbanegh using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Filled Spinach Pies: Ftayer bi Sbanegh:
- Prepare For the Dough:
- Take 3 cups flour
- Make ready 1/2 tablespoon dried yeast, dissolved in 1/4 cup warm water
- Get 1/2 cup water
- Take 1/4 cup vegetable oil
- Get 1 teaspoon salt
- Get For the stuffing:
- Make ready 2 kg fresh spinach
- Take 1 onion, minced
- Get 1/4 cup vegetable oil
- Take 3 teaspoons sumac
- Make ready 1 teaspoon pomegranate syrup, if available
- Get 2 teaspoons salt
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 pies- fatayer bl sabanekh- The Salt and Sweet Kitchen.
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.
Press edges firmly with fingertips to seal completely. Spinach pies- fatayer bl sabanekh- The Salt and Sweet Kitchen. Spinach pies, or Fatayer bl Sabanekh, is a very popular breakfast dish in Lebanon. The pie filling is a combination of spinach and onions, seasoned with sumac. Spinach Fatayer are a staple of Levantine cuisine.
So that is going to wrap this up with this special food filled spinach pies: ftayer bi sbanegh recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
