I got the original recipe for Spinach Fatayers from Taste of Beirut. She makes little ones kind of canape style with a special pastry rolled out really thinly. I had some puff pastry defrosted in the fridge to use up so I decided to go with that. I made them a lot bigger too so they were a main course or lunch portion size each. I added feta cheese to the filling because I love it with spinach, and sultanas to go with the pine nuts. I also added dried mint & nutmeg. Taste of Beirut always inspires and delivers on flavour, I’m addicted…
Spinach & Feta Fatayers
makes 4 or 5, vegetarian
- 1 block/ sheet puff pastry defrosted in the fridge overnight (See the original pastry recipe here)
- 300 gr frozen chopped spinach, defrosted
- 1 red onion, finely chopped
- 120 gr Greek Feta cheese
- 50 gr sultanas
- 50 gr pine nuts, toasted in a dry pan
- 1 tsp sumac (a crushed dried berry used in Middle Eastern cooking it has a smokey lemony flavour)
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- flour for dusting
- 1 egg, beaten for glazing pastry
Defrost the spinach and squeeze out as much liquid as possible (you can do this in a clean tea towel but don’t use your new favourite one!). Make sure all the water is out of the spinach and that it is really dry. Mix the onions, spices, salt & pepper in a bowl then add the spinach, crumbled feta, pine nuts & sultanas. Whisk the olive oil with the lemon juice and pour it over the spinach mixture, stirring everything well to combine. Put this mixture in the fridge while you roll out the pastry. Preheat the oven to 210 degrees.
Flour your work surface & rolling-pin and roll out the pastry as thinly as possible (about 1 – 2mm). Cut out 4 or 5 circles 6 inches(15 cm) diameter, spoon about 2 heaped tbsp of the mixture into the centre of each circle and spread it out evenly (leave about a 1 cm border clear).
Then close up the third edge, making a pyramid, pinching the edges together to seal them. It doesn’t matter if there is an opening in the middle.
Brush the tops with beaten egg and place on a baking sheet lined with oiled parchment paper.
Bake in the preheated oven for 15 – 20 minutes or until puffed & golden. Leave to cool slightly before eating. These are best eaten warm or at room temperature.
Serve with a simple cucumber salad dressed with olive oil & lemon juice for lunch or with some spice roasted new potatoes and a cucumber, yoghurt & mint raita for dinner… Enjoy!
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