Description

Ingredients

• Dough
• 🌾 All-purpose flour: 400 g (3⅓ cups / 14.1 oz) gluten Original: 🌾 All-purpose flour: 400 g (3⅓ cups / 14.1 oz)
• 💧 Warm water, about 38–40°C (100–104°F): 240 ml (1 cup / 8 fl oz) Original: 💧 Warm water, about 38–40°C (100–104°F): 240 ml (1 cup / 8 fl oz)
• 🍯 Sugar: 8 g (2 tsp / 0.28 oz) Original: 🍯 Sugar: 8 g (2 tsp / 0.28 oz)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz) Original: 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• 🧁 Instant dry yeast: 7 g (2¼ tsp / 0.25 oz) Original: 🧁 Instant dry yeast: 7 g (2¼ tsp / 0.25 oz)
• 🫒 Olive oil: 45 ml (3 tbsp / 1.5 fl oz) Original: 🫒 Olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• Filling
• 🥬 Fresh spinach, finely chopped and squeezed dry: 250 g (about 5 packed cups / 8.8 oz) Original: 🥬 Fresh spinach, finely chopped and squeezed dry: 250 g (about 5 packed cups / 8.8 oz)
• 🧅 Small onion, very finely diced: 60 g (½ cup / 2.1 oz) Original: 🧅 Small onion, very finely diced: 60 g (½ cup / 2.1 oz)
• 🧀 Feta cheese, crumbled: 150 g (1 cup / 5.3 oz) dairy Original: 🧀 Feta cheese, crumbled: 150 g (1 cup / 5.3 oz)
• 🍋 Fresh lemon juice: 15 ml (1 tbsp / 0.5 fl oz) Original: 🍋 Fresh lemon juice: 15 ml (1 tbsp / 0.5 fl oz)
• 🌸 Ground sumac: 4 g (2 tsp / 0.14 oz) Original: 🌸 Ground sumac: 4 g (2 tsp / 0.14 oz)
• 🧂 Fine salt: 2–3 g (½ tsp / 0.1 oz), to taste Original: 🧂 Fine salt: 2–3 g (½ tsp / 0.1 oz), to taste
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🫒 Olive oil: 15 ml (1 tbsp / 0.5 fl oz) Original: 🫒 Olive oil: 15 ml (1 tbsp / 0.5 fl oz)
• Finish Original: Finish
• 🥚 Egg, beaten (for wash, optional): 1 small egg Original: 🥚 Egg, beaten (for wash, optional): 1 small
• 🌿 Sesame seeds or nigella seeds, for sprinkling (optional): 5–10 g (1–2 tsp / 0.18–0.35 oz) sesame Original: 🌿 Sesame seeds or nigella seeds, for sprinkling (optional): 5–10 g (1–2 tsp / 0.18–0.35 oz)

Preparation

• Activate yeast In a bowl whisk warm water with sugar and yeast. Let stand 5–10 min until foamy on top.
• Make the dough In a large bowl combine flour and salt. Add the foamy yeast mixture and olive oil. Mix with a spoon, then knead 6–8 min by hand (or 4–5 min in a mixer) until smooth and slightly tacky but not sticky. If needed, add a teaspoon of flour or water at a time to adjust. Shape into a ball, lightly oil, and place in a clean bowl. Cover and let rise in a warm place until doubled, about 45–60 min.
• Prepare the filling While the dough rises, sprinkle chopped spinach with a pinch of salt and let sit 5 min, then squeeze firmly to remove excess moisture. In a bowl combine spinach, onion, feta, lemon juice, sumac, olive oil, salt, and black pepper. Mix well and taste; adjust salt and lemon. This filling should be tangy and well seasoned.
• Preheat and portion Heat the oven to 200°C (392°F). Line a baking sheet with parchment. Punch down the risen dough and divide into 12 equal pieces. Shape each into a small ball, cover lightly, and rest 5 min so they relax.
• Fill and shape On a lightly floured surface roll each ball into a circle about 10–11 cm (4–4.5 in) wide. Place 1–1½ tbsp of filling in the center. Lift three sides of the circle to meet in the middle and pinch tightly, forming a sealed triangle. Make sure all seams are closed so the filling does not leak. Arrange on the tray with a little space between each.
• Egg wash and top Brush the tops lightly with beaten egg (or a little olive oil if keeping vegan). Sprinkle with sesame or nigella seeds if using.
• Bake Bake at 200°C (392°F) for 16–18 min until deep golden on top and lightly browned on the bottoms. Rotate the tray once halfway for even color.
• Cool and serve Let the fatayer cool on a rack for 10–15 min. Serve warm or at room temperature; they reheat well in a hot oven for a few minutes.

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