Spinach Fatayer

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For the dough

  • 390g bread flour
  • 2 tsp caster sugar
  • 1 tsp salt
  • 1.5 tsp instant dried yeast
  • 75ml olive oil
  • 175ml warm water
  • 1 egg, beaten
  • ¼ tsp ground black pepper
  • Pinch cayenne
  • ½ tsp salt

For the filling

  • 450g spinach, fresh, or defrosted from frozen
  • 2 onions, quartered
  • 1 clove garlic
  • 1.5 tbsp sumac
  • ½ tsp paprika
  • 2 tbsp toasted pine nuts, optional


  • Begin by putting the flour, caster sugar, salt and yeast into the bowl of your Chef, fitted with the dough hook attachment, and briefly mix to distribute.
  • Measure the oil and water into a jug, then, with the machine running at a low speed, slowly pour in the liquids and knead until a cohesive dough forms. Allow the machine to knead the dough for around 7-8 minutes, until it is smooth and stretchy.
  • Flour the bowl and the top of the dough, cover with cling film, or a damp tea towel and leave to rise in a warm place for around 1.5 hours, or until it has doubled in size.
  • Preheat your oven to 180C.
  • Whilst the dough is proving, begin making the filling.
  • If you are using fresh spinach, gently heat in a pan until it wilts, then drain into a colander and when cool enough to handle, squeeze out as much moisture as you can. If you are using frozen spinach, you won’t need to wilt it, but it is still important to squeeze out the moisture in the same way.
  • Into the food processor attachment, add the onions, garlic, spices, pepper and salt and pulse until they are coarsely chopped. Add the drained spinach and run the machine until all the ingredients are thoroughly chopped and mixed. Stir the pine nuts through the mixture.
  • Once the dough has proved, divide it in two. Roll out one half of the dough on a floured surface, until it is around 2mm thick. This will take a little work, as the dough will be quite stretchy, but be patient. Using an 8cm round cutter, cut the dough into circles.
  • Place a dessert spoon of filling into the centre of each circle and brush the edges with a little water. Pull up the three edges of the circle over the filling, until they meet in the middle and press together, then down the seams, into a tricorn shape. Place onto a parchment lined baking sheet a little spaced apart. Repeat with the other half of the dough and filling. Brush the tops with a little beaten egg to seal.
  • Bake in preheated oven until slightly risen & golden, 15-20 minutes.

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