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Spinach Pies [Fatayer Bil Sabanikh]:
Submitted by: Madame Amal | Date Added: 19 Jul 2010
Listed in: Lebanese Pastries

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 5 cups all purpose (plain) flour
• 1 tbls sugar
• 1 tbls salt
• 1 ½ cups of water
• ¾ cup vegetable oil
• 1½ kg (48 oz) fresh spinach
• ½ cup lemon juice
• 3 large onions, finely chopped
• 1 tspn salt
• 1 pinch of ground black pepper
• 2 tbls ground sumac (as desired)
• ¼ cup vegetable oil
• 1 tbls pomegranate thickened juice (as desired) 
Preparation

• Prepare dough. Leave aside and cover for an hour to rise.
• Make sure dough doubles in volume.

Filling:
• Remove roots and yellow leaves from spinach.
• Chop finely then wash well and drain, rub with ½ tspn salt.
• Drain spinach again with your hands to dry.
• Mash the onions with remaining salt.
• Add pepper and sumac.
• Add spinach to onion, then mix in oil and pomegranate.
• Put aside.
• Roll out dough using a rolling pin till dough is as thin as possible (5 mm).
• Invert a tea cup on dough and press to have equal circles.
• Place a tbls of spinach filling on each piece.
• Bring up sides at 3 points to form a triangular shape.
• Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
• Place pies on oiled baking sheets.
• Bake in a moderately hot oven (200° C) for 30 minutes.
• You can substitute spinach with unchopped purslane leaves.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)