Simple Way to Make Favorite Filled Spinach Pies: Ftayer bi Sbanegh

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, filled spinach pies: ftayer bi sbanegh. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Filled Spinach Pies: Ftayer bi Sbanegh is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Filled Spinach Pies: Ftayer bi Sbanegh is something that I’ve loved my whole life. They’re nice and they look fantastic.

Fatayer are little pies popular throughout the Middle East. They can have a variety of fillings, from meat to cheese or spinach. I made a version called Fatayer bi Sabanekh, Lebanese Fatayer filled with spinach. Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh.

To begin with this recipe, we must 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:

1. Make ready For the Dough:
2. Prepare 3 cups flour
3. Prepare 1/2 tablespoon dried yeast, dissolved in 1/4 cup warm water
4. Prepare 1/2 cup water
5. Prepare 1/4 cup vegetable oil
6. Take 1 teaspoon salt
7. Take For the stuffing:
8. Get 2 kg fresh spinach
9. Take 1 onion, minced
10. Make ready 1/4 cup vegetable oil
11. Make ready 3 teaspoons sumac
12. Prepare 1 teaspoon pomegranate syrup, if available
13. Make ready 2 teaspoons salt

Spelling variations may include Fatayer bil Sabanegh, Fatayer be Sabanegh, or Fatayer Bes Sabanekh. A particular favorite of mine are small dough pies stuffed with spinach, onions, and sumac. We call them Ftayer bi Sbanekh, and they are eaten with a healthy squeeze of fresh lemon juice. Spinach Filling While the dough is rising, prepare the spinach filling.

Steps to make Filled Spinach Pies: Ftayer bi Sbanegh:

1. In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well.
2. Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed.
3. Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises.
4. 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.
5. In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well.
6. 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.
7. 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.
8. Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown.
9. They can be served hot or cold.

We call them Ftayer bi Sbanekh, and they are eaten with a healthy squeeze of fresh lemon juice. Spinach Filling While the dough is rising, prepare the spinach filling. If using fresh spinach, roughly chop and put in a large bowl. Sprinkle with a teaspoon of salt. If using frozen spinach, thaw out then squeeze out as much water as you can.

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