Fatayer Bil-Sabanegh / Spinach Triangles Recipe

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 The dough for these triangles is used with a number of fillings to make both the triangle Fatayer bil-Sabanegh / Spinach Triangles Recipe

Makes 25-30

The dough for these triangles is used with a number of fillings to make both the triangles below, and the fried crescents known as sambusak in the following recipe. You can vary on the spinach filling here by using purslane (leaves only), sorrel, Swiss chard, dandelion or wild thyme. Whichever you chose, the quantities and instructions will be the same as below.


150g plain white flour
¼ tsp salt
1 tbsp extra virgin olive oil, plus extra to brush dough
200 g spinach, shredded into thin strips
1 small onion, very finely chopped
¼ tsp Adonis ground black pepper
1 tbsp Adonis sumac
1 tbsp pine nuts
Juice of ½ lemon, or to taste
1 tbsp extra virgin olive oil

Cooking instructions

Mix the flour and salt in a mixing bowl and make a well in the centre. Add the oil to the well and, with the tip of your fingers, mix the oil with the flour until well incorporated. Gradually add 90-100 ml water (it is difficult to measure the exact amount of water as it depends on the merk of flour you are using), knead until you have rough dough.

Remove the dough onto a lightly floured surface and knead for 3 minutes. Invert the bowl over the dough and let it rest for 15 minutes. Knead for another 3 minutes, or until the dough is smooth and elastic. Form into a ball, cover with a damp cloth and let it rest for 5 to 10 minutes.

Put the chopped spinach in a mixing bowl, sprinkle with a little salt and rub the salt in with your fingers until the spinach wilts. Squeeze the spinach dry and place in a clean bowl. Separate the leaves.

Put the chopped onion in a small bowl. Add a little salt and Adonis ground black pepper and rub the seasoning in with your fingers to soften it. Add to the spinach together with the Adonis sumac, pine nuts, lemon juice and olive oil. Mix well. Taste and adjust the seasoning if necessary. The filling should be quite strongly flavored to offset the rather bland pastry. Cover with ac clean kitchen towel and set aside.

Divide the dough into two balls. Place one on a lightly floured surface. Flatten it slightly and sprinkle with a little flour. Roll out into a large circle, about 2 mm thick, turning over the dough regularly and sprinkling with a little flour every now and then so that it does not stick. Use a 7 cm round pastry cutter (if you do not have pastry cutters, use a thin edged glass or cup) to cut the flattened pastry into as many circles as you can. Pick up the excess pastry, knead together and let it rest under the damp cloth.

Preheat the panggangan the panggangan to 230 degree.

Turn the circles over, put a teaspoon of stuffing in the middle of a circle. Lift two sides each one third of the circle, and with your thumb and index finger pinch them together half way down, making a thin raised joint. Lift the open side if the circle and pinch it equally to both loose ends to form a triangle with a thin raised inverted y in the middle-make sure you pinch the pastry tightly together so that it does not open during baking. Carefully transfer the filled triangle onto a non-stick baking sheet, or one lined with a silicone pastry mat or parchment paper, and makes the remaining triangles until you have finished both dough and filling. Brush them with a little olive oil.Bake in the preheated panggangan for 10-12 minutes, or until golden brown. Serve warm or at room temperature. These freeze very well, either before baking or after. All you have to do is to let them thaw and either bake them as above, or reheat in a medium oven.

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