Spinach Fatayer
Ingredients
390 grams bread flour
2 tsp. caster sugar
1 tsp. salt
1.5 tsp. dried yeast
75 grams oil
175 grams water
450 grams spinach
300 grams onion
1 garlic clove
1.5 sumac
0.5 tsp. paprika
0.25 tsp. ground black pepper
1 pinch cayenne pepper
0.5 tsp. salt
2 pine nuts
1 egg, beaten
Instructions
STEP 1/7
Add Ingredients 2 into a jug.
Peel, trim and quarter the onions.
Peel the garlic.
STEP 2/7
Line the baking tray with parchment paper.
Fit the Spiral dough tool to the machine.
STEP 3/7
Add Ingredients 1 (flour, sugar, salt, yeast) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for about 1 minute.
STEP 4/7
Carefully pour in Ingredients 2 (oil, water).
Mix on speed 2 for about 8 minutes, until smooth and stretchy.
Cover the bowl.
Leave to prove for 1 hour, 30 minutes.
STEP 5/7
Add Ingredients 3 (spinach) into a pan.
Heat over a low heat until wilted.
Squeeze out as much moisture from the spinach as possible.
STEP 6/7
Attach the Food processor to the machine.
Add the first 7 of Ingredients 4 (onion, garlic, spices, pepper, salt) into the processor.
Pulse until coarsely chopped.
Add the spinach.
Pulse until the mixture is thoroughly chopped and mixed.
Add the last of Ingredients 4 (pine nuts).
Stir through the mixture.
STEP 7/7
Pre heat the oven to 180ºC.
Place the dough on a lightly floured surface and divide in two.
Roll one half out to 2 mm thick.
Using an 8 cm round cutter, cut out circles.
Place a tablespoon of the spinach mixture in the middle of the dough circles.
Pull up three edges of the circle over the filling into the middle and press to seal.
Push down the open edges making a tricorn shape.
Place on the lined baking tray.
Repeat with the other circles and then with the other half of the dough.
Brush the dough with Ingredients 5 (egg).
Bake for 20 minutes at 180ºC or until golden.
Serve.
Spinach Fatayer
Ingredients
390 grams bread flour
2 tsp. caster sugar
1 tsp. salt
1.5 tsp. dried yeast
75 grams oil
175 grams water
450 grams spinach
300 grams onion
1 garlic clove
1.5 sumac
0.5 tsp. paprika
0.25 tsp. ground black pepper
1 pinch cayenne pepper
0.5 tsp. salt
2 pine nuts
1 egg, beaten
Instructions
STEP 1/7
Add Ingredients 2 into a jug.
Peel, trim and quarter the onions.
Peel the garlic.
STEP 2/7
Line the baking tray with parchment paper.
Fit the Spiral dough tool to the machine.
STEP 3/7
Add Ingredients 1 (flour, sugar, salt, yeast) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for about 1 minute.
STEP 4/7
Carefully pour in Ingredients 2 (oil, water).
Mix on speed 2 for about 8 minutes, until smooth and stretchy.
Cover the bowl.
Leave to prove for 1 hour, 30 minutes.
STEP 5/7
Add Ingredients 3 (spinach) into a pan.
Heat over a low heat until wilted.
Squeeze out as much moisture from the spinach as possible.
STEP 6/7
Attach the Food processor to the machine.
Add the first 7 of Ingredients 4 (onion, garlic, spices, pepper, salt) into the processor.
Pulse until coarsely chopped.
Add the spinach.
Pulse until the mixture is thoroughly chopped and mixed.
Add the last of Ingredients 4 (pine nuts).
Stir through the mixture.
STEP 7/7
Pre heat the oven to 180ºC.
Place the dough on a lightly floured surface and divide in two.
Roll one half out to 2 mm thick.
Using an 8 cm round cutter, cut out circles.
Place a tablespoon of the spinach mixture in the middle of the dough circles.
Pull up three edges of the circle over the filling into the middle and press to seal.
Push down the open edges making a tricorn shape.
Place on the lined baking tray.
Repeat with the other circles and then with the other half of the dough.
Brush the dough with Ingredients 5 (egg).
Bake for 20 minutes at 180ºC or until golden.
Serve.