Jiddo's Fatayer Sabanegh (Spinach Triangles)
Recipe information
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Cooking:
1 hour 30 min.
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Servings per container:
15
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Ingredients for - Jiddo's Fatayer Sabanegh (Spinach Triangles)

1. White sugar - 1 ½ teaspoons
2. Active dry yeast - 1 ½ teaspoons
3. Warm water (110 degrees F to 115 degrees F) - 1 ¼ cups
4. Salt - 1 ½ teaspoons
5. Olive oil - 2 tablespoons
6. Whole wheat flour - 3 cups
7. Fresh spinach, rinsed and stems removed - 3 pounds
8. Onions, finely chopped - 2 medium
9. Lemon juice - ⅔ cup
10. Garlic, finely chopped - 4 cloves
11. Chopped fresh basil leaves - 2 tablespoons
12. Chopped fresh mint leaves - 2 tablespoons
13. Garlic salt - ¾ teaspoon

How to cook deliciously - Jiddo's Fatayer Sabanegh (Spinach Triangles)

1. Stage

In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.

2. Stage

Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.

3. Stage

Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.

4. Stage

Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.