Fatayer Bes-Sabanekh
March 15th, 2011
Fatayer is the name used to describe stuffed pastry, it can be filled with meat or cheese or spinach. Fatayer Bes-Sabanekh are small triangular pies filled with spinach and other ingredients, served as appetizer.
Let’s make Fatayer Bes-Sabanekh:
Dough
1. Combine flour, instant yeast, sugar and salt, then add corn oil and gradually add lukewarm water and mix.
2. Knead very well until all the ingredients are fully mixed and you get a smooth ball, cover and let it rest in a warm place for about two hours or until doubled in size.
Filling
3. I used frozen spinach, so allow spinach to defrost, drain and squeeze out all water.
4. Cut onion into small pieces, and set aside.
5. Fill a deep pot with olive oil.
6. Turn on heat, add pine nuts and fry until golden brown in color, then remove fried pine nuts from oil and keep aside.
7. To same olive oil, add onion and saute until transparent.
8. Add spinach, and stir.
9, 10. To spinach, add sumac, ground sweet paprika, salt and black pepper, and cook for few minutes.
11, 12. Turn off heat, add lemon juice and pine nuts and stir. Allow filling to cool.
Assemble
13. After two hours, bring the dough, knead, then transfer to a surface (I didn’t need to flour the surface).
14. Roll out the dough, the thickness is approximately 0.1 inch (0.3 cm).
15, 16. Use a cutter to cut out circles, I used a cutter with a diameter equals to 2.6 inch (6.5 cm).
17, 18. Add 1/2 teaspoon of filling to the center of the disc, keep the sides clear of oil or filling and this will help to create a better seal later.
19, 20, 21, 22. Create triangular shape, bring up the sides of the dough to form a three-sided packet, pinch the edges together firmly.
23. Place fatayer on a greased baking sheet (grease with corn oil).
24. Heat the oven, turn on the oven upper burner “broiler” on low temperature, and turn on the bottom burner “bake function” at 428°F (220 °C) (I’ve done this step of heating oven 15 minutes before placing the baking sheet in oven to cook), place the baking sheet in the oven (rack position the first from bottom), and bake for 7 – 9 minutes or until golden brown in color on top and bottom.
Serve hot, or warm or cold.
Fatayer Bes-Sabanekh
From: Family Recipe / Servings: 78 Pieces
PDF Text Only / Print With Images
| Dough
500 g all purpose flour 1 tsp instant yeast 1 tsp sugar 1 1/2 tsp salt 1/4 cup corn oil 250 ml lukewarm water Filling 500 g frozen whole spinach leaves, thawed 1/3 cup + 2 tbsp olive oil 30 g pine nuts 1 medium red onion, cut into 3 tsp sumac 1 tsp ground sweet paprika 3/4 tsp salt, or adjust to taste 1/8 tsp black pepper 2 tbsp lemon juice
|
Dough
Combine flour, instant yeast, sugar and salt, then add corn oil and gradually add lukewarm water and mix. Knead very well until all the ingredients are fully mixed and you get a smooth ball, cover and let it rest in a warm place for about two hours or until doubled in size. Filling I used frozen spinach, so allow spinach to defrost, drain and squeeze out all water. Cut onion into small pieces, and set aside. Fill a deep pot with olive oil. Turn on heat, add pine nuts and fry until golden brown in color, then remove fried pine nuts from oil and keep aside. To same olive oil, add onion and saute until transparent. Add spinach, and stir. To spinach, add sumac, ground sweet paprika, salt and black pepper, and cook for few minutes. Turn off heat, add lemon juice and pine nuts and stir. Allow filling to cool. Assemble After two hours, bring the dough, knead, then transfer to a surface (I didn’t need to flour the surface). Roll out the dough, the thickness is approximately 0.1 inch (0.3 cm). Use a cutter to cut out circles, I used a cutter with a diameter equals to 2.6 inch (6.5 cm). Add 1/2 teaspoon of filling to the center of the disc, keep the sides clear of oil or filling and this will help to create a better seal later. Create triangular shape, bring up the sides of the dough to form a three-sided packet, pinch the edges together firmly. Place fatayer on a greased baking sheet (grease with corn oil). Heat the oven, turn on the oven upper burner “broiler” on low temperature, and turn on the bottom burner “bake function” at 428°F (220 °C) (I’ve done this step of heating oven 15 minutes before placing the baking sheet in oven to cook), place the baking sheet in the oven (rack position the first from bottom), and bake for 7 – 10 minutes or until golden brown in color on top and bottom. Serve hot, or warm or cold. |
Notes and Tips
When you make any dough (from any recipe, not only this recipe), always keep in your mind that sometimes you may need extra water or extra flour or vice versa, and this happens due to many factors – it could be the method you used to measure the flour, so follow the recipe and adjust it if needed.
I used frozen spinach from this brand.
If you use fresh spinach to make Fatayer Bes-Sabanekh so read this post (Sabanekh Matboukhah) and follow the steps from (1 – 12), then you can use the fresh spinach as directed in today’s post.
I finished all the dough but got extra filling so I stored the extra filling in a ziplock bag in the freezer.
I used small Aluminum baking sheet.
My oven is gas oven and it has two functions:
The oven upper burner “broiler”, this has two temperatures which are high and low.
The oven bottom burner “bake function”, this is divided into these temperatures (from 248 °F (120°C) to 518 °F (270 °C)).
I can turn on both of them together, and I can turn off one of them and keep the other on.
I love fatayers! Yours look perfectly done!!
one of my favorite things to eat- I need to try and make this, yours are so neat and perfect!
They remind me of our spanakopita only we do not put pine nuts. They look delicious!
These pastries looks amazing with spinach filling.Beautiful shots.
delicious flavours
this is like a bun we make but the filling is different looks wonderful Dimah
These fatayers are great Dimah; the shape is also perfect.
ahhhh love this little pastries! i’m going to try folding mine into triangles too!
A real work of art! Yum! I love to indulge my spinach fatayer with plain yougurt! Thank you for sharing with us Dimah :)
mmm looks crispy and tasty !
These look beautiful and delicious. They remind me of a spinach-pie-like dish that a coworker’s mother used to make. I always wished I had gotten her recipe. Thank you for sharing this. I am looking forward to making it. Thanks as always for the excellent instruction:)
I love your hand work. Your little spinach pastries look perfect in size and its offering. thanks for sharing.
Dimah, I never had these little treats…they sure look so yummie, love the idea of spinach and pine nuts…great appetizers. Have a great week!
Oh, Dimah, you make me so hungry! And as always, your photos are just so pretty.
wow! they look so pretty:) i love the touch of pine nuts in this recipe:) thank you for sharing this.
I love how you shaped those stuffed pastries.
Yeah I just learned one new way to wrap the stuffing! The triangular shaped pastry is so adorable!
Looks Amazing and perfectly baked,Pinenuts must have given beautiful crunch to the filling:)
They look perfect
It sounds delicious. And yours are so cute – so neat and the shape is so pretty!
Your appetizers are gorgeous, such a delicious recipe, and I love spinach.
oh these are so pretty!
spinach, sumac and other yummy stuff. These sound and look delicious. Thanks for sharing
Dimah,
This fatayer looks delicious, love the filling of spinach in them.
looks so delicious,love the way you have made them…so perfect
These are so cute! Love the pics – would love to see closer shots as well!
Keep it up :)
Those look so cute! They’d be great for parties too, nice and easy to hold. Filling them with cheese sounds amazing, I think I’ll make these for my friend’s St Paddy’s Day party :D
Wow! Very delicious appetizer..
The triangles are so cute to be eaten…
Love it :D
Love the detailed explanation with step by step pics! great job-
superbes!!!!
Dimah they look super good- loved the shapes & the filling
Yummy!!!That looks so cute…lovely shape! Your pics are so elegant.Great post!
One of my favourite snack!
They look amazing, and I am so happy to see your step by step explanation :-) it is a great motivation for me to try these lovely fatyer!
Yum, my daughter would love this.
wow, the shape looks so cute, perfectly done, healthy stuffing with spinach makes this dish very delicious
These pastries look delicious,these would be perfect appetizers for my girls party next week .Thank you for a wonderful recipe.
Your fatayer shapes looks perfect and I love the filling which you have made, absolutely delicious.
I love that speciality and could gobble dozens of those little pastries! Yours look so pretty.
Cheers,
Rosa
Such cute little appetizers- And yet another tasty way to pack in the daily greens. :)
I really like spinach triangles and next time I’ll try the extra spices like sumac and sweet paprika! :)
These are so pretty and your clicks make them more appetizing!
These look so cute! Love the filling!
Wonderful recipe! Must be tried :)
They look so cute! I could have finished at least a dozen!
How sweet :), I adore small pastries, I think I’d rather eat this than a full meal sometimes.
you make the best snacks and love the shape
Adorable appetizers. These make some lovely nibbles.
Perfection all the way! They looks so tasty and pretty! Wonderful, thanks for sharing and have a wonderful week!
Dimah the Fatayer’s are looking gorgeous..each of it is perfect in shape and loved the spinach filling..beautiful step by step pictures too.
Beautiful little packets…they look delicious!
The Fatayer is so lovely looking.. Perfect shape and perfectly baked… The filling is also very tasty.. I wud love to have it with minced meat too :-) As with other posts, lovely and clear presentation with pictures :-)
Wow!
that’s really nice!
Have a great day, Barbara
So beautiful Dimah, teslam el ayady :)
new one..looks so yumm!!
wow! this a bumper, i was in search for some baked savory i’m sure to try this during the weekend :D
I can’t describe how much I want to eat all of these right now. Not only do they look amazing, they sounds so delicious too.
Wow fatayer looks so delicious and cuteeee:)
The color, texture, shape – everything looks SO perfect!!
These look really good and easy to make! Thanks for sharing the recipe and step by step instructions!
Thanks Dimah for dropping by and for your wonderful comments !you too have a lovely space…these appetizers are too tempting !
Wow…a perfect recipe nad very nice filling…Great pics too..
FunWidFud
What cute little pastries – and such care you put into forming them! The spinach and pine nut filling sounds delicious!
DImah – I do love spinach fillings – so this just beckons. I also just discovered sumac. Your photos are simply works of art. Once cannot come here and not be enchanted and hungry!
Very cute ‘mercedes’ triangles =) i like the combo of spinach and cedar nuts!
p.s. shoukran 3la visit ;) ♥
I love these Dimah! Another great recipe and fantastic tutorial! Thanks!!!!
What cute little pastries with a delicious filling! The perfect finger food.
Never eat, but they look amazing and tasty! As usual you’re a great chef and photographer!
Beautiful pastries with an equally delicious filling. They look perfect!
Lovely little pies, and filling looks delicious! Have a nice weekend, Giorgia & Cyril
These little pastry parcels look really delectable and perfect for bites.
You have a lovely space here My 1st visit here.
Thankyou for dropping by simply.food your visit and comments are very much appreciated.
thanks a lot for stopping by @ my space and ur lovley comments…thts how i found this wonderful n bful space with yummy recipes n lovely pics…
wil visit more often…FOLLOWING U>>>>
sanyukta
http://creativesanyukta.blogspot.com/
Great recipe and pictures…. !
Great recipes. Thanks for sharing!
Your fatayers look so cute. I always make bigger ones because I’m lazy and I use shop bought puff pastry, I’m such a cheat!! Your beautiful little babies are inspiring!!
this looks scrumptious !!!pierre
your Fatayers look delicous, I would love to try them! Thanks so much for sharing this recipe with us
Dennis
wow…too tempting n good…pass me d whole dear..:P
Tasty appetite
Fantastic as always Dimah!! Thanks for sharing this exotic pastry recipe :)
I like your recipe and i think they will be perfect appetizers. Thanks for sharing with this recipe :)
i feel so happy every time i visit your blog dimah…they’re so beautiful and how nicely and evenly they’ve browned! thank you!
I like the triangular shape, and your instructions for shaping them make it look easy to do. Great-sounding filling too!
I have always wanted to try making fatayer! I always love to eat it when I am at a middle eastern restaurant.
*kisses* HH
This looks really delicious, I’d love to try this.
I love the shape of these little appetizers, and they are perfectly shaped. I especially like the spinach filling.
i made these last week and loved it…