Fatayer Bil Sabanikh (Spinach Pastries)

Ingredients

• Spinach

  Raw

  1kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  2 medium or 220g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Sumac

  Castella

  12 teaspoon or 1.2kg

• Lemon juice

  Raw

  2 lemon yields or 94g

• Olive oil

  Salad or cooking

  100g

• Wheat flour

  Whole-grain

  500g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  125g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. One hour before cooking, make the pastry dough by following the recipe for ajeen sambousak.
2. Wash the spinach well, if using fresh. Finely chop and place in a bowl. Sprinkle with salt and rub well with your hands until soft. Squeeze to drain off excess water. Add the onions, pine nuts, sumac, lemon juice, olive oil, salt and pepper and mix well. Drain the excess liquid to get a thick and dry stuffing.
3. Roll out the dough on a floured surface to a 2mm thickness. Cut into rounds using a 10cm pastry cutter.
4. Place a tablespoon of the spinach filling in the middle of each circle. Bring up the edges at 3 points to form a triangle shape. Press the edges firmly together with your fingertips to seal completely.
5. Heat the vegetable oil in a deep-fat fryer or deep, heavy-based saucepan and deep-fry the pastries for about 5 minutes or until golden brown. Drain, leave to cool slightly and serve warm. Alternatively, bake in a moderate oven for about 10-15 minutes.