The Greek version includes feta cheese and is usually wrapped in phyllo dough. Oily dough – As I mentioned, working with the spinach mixture can be a little messy. Especially when you’re working with the spinach mixture since it contains oil, you want to make sure to keep filling away from the edges. Cinnamon Apple Empanadas from Dash of Color and Spice, Tuna Fish Empanadas form Laylita’s Recipes, Guava Empanadas with Bacon from Live Love Yummy. Working with one round at a time, place about 1/4 cup meat filling in the middle, leaving a roughly 1/2-inch border all around. Preheat your oven to 400 degrees Fahrenheit and place rack in center of oven. Make the meat mixture the day before and fill cold from the fridge. Be sure you make your filling ahead of time and allow to cool before filling dough. From working with the dough, to getting the filling seasoned just right and finally shaping each pie into its unique shape. Keep dough covered – It is important to keep your dough covered with plastic wrap or a damp towel as you are working with individual pieces. Whisk together the flour and salt in a mixer bowl or medium bowl. So glad to year, hope you try these and enjoy them!! Joanna Gaines From the Magnolia Table Cookbook, by Grayson Gilcrease I always encourage people to taste fillings along the way to adjust salt and lemon flavors to your liking. Lebanese fatayer are made with an unleavened dough enriched with olive oil, while the dough for Syrian fatayer is leavened and made slightly sweet with milk. I do not know how much pizzeria or Trader Joe dough will yield. Place the spinach, parsley, chopped onions, olive oil, lemon juice, sumac and salt in a … He certainly appreciates your recipes!!! You may not use the full cup. Position racks in the top third and middle of the oven and preheat the oven to 350 degrees. Oh yay! Begin adding slowly to your flour mixture until your dough just combines and becomes silky and elastic. Position racks in the top third and middle of the oven and preheat the oven to 350°F. The reason is, the spinach pies contain oil and are often messier when filling as well as baking. This recipe is a Lebanese version with chicken but you can also make it vegetarian using a mixture of spinach & grated paneer to try the same recipe. I’ve linked my dough recipe for you and also have it below in the recipe details. To make the Fatayer Dough. Bake at 400 degrees for 15-20 minutes on the center rack. Ahhhh you always know how to make my hubby drool!! From my earliest memories, my father has made fatayer pies in his business, starting at his pizza shop, later to the deli and now, even at his ice cream shop – he makes fatayer weekly to sell. I have been wanting to create this post for a long time now. Leaving the dough exposed will cause it to dry out and not roll properly. In a large sauté pan, heat the oil over medium-high heat. Herbs: To add some herbs to the cheese, I use parsley, which I mix it with the cheese. Cover with plastic wrap or damp towel and leave to rise in warm place. Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble In a large bowl, add the salt and flour, oil and yeast … Fatayer can be wrapped with plastic wrap, then foil and frozen for up to 3 months. For our spinach pies, simply salt, pepper, lemon and oil. What I love about these Spinach and Cheese Fatayer is how simple they are to prepare.They can be prepared ahead of time and baked when ready to serve. Don’t be afraid of flour – When you are rolling your dough, if you notice it sticking to the surface or rolling pin – the one thing my dad taught me is to FLOUR! We will be making some more traditional combinations today including a meat filling and a spinach filling. Starting with meat if you are making those – fill the bottom half of the circle with about 3-4 tablespoons of filling, allowing the edge to remain clean. Bake at 400 degrees for 15-20 minutes on the center rack. Lebanese fatayer pies are a classic small bite and part of a mezze spread (appetizer). Cover and refrigerate for up to 8 hours. I was a bit nervous about making pastry with yeast, as I’d never done this before, but it all turned out well. Bake 40 minutes, remove from the oven, and enjoy. The filling contains fresh spinach, and lots of other fresh herbs and spices which elevates this vegetarian Fatayer recipe to a whole new level.. If you want to cut in half to … In an effort to shine and create authentic recipes within our culture, I’ve put together #CultureWithinOurFood over on Instagram – a day where many of us are sharing dishes, stories and history of classic dishes from a variety of cultures around the world. You don’t want it to be too thin or your filling will puncture through. Fry onion in a little oil till translucent. As I love Lebanese cuisine, I looked for a Lebanese recipe and came across this one. Let’s breakdown ingredients: Dough – Our avenue for creating these fatayer is dough. If the mixture is hot it will melt your dough and not cook well. Fatayer Recipe. On a half sheet pan, add about 5 tablespoons of neutral oil (canola or vegetable) and place spinach fatayer – I can usually fit about 8-9 on one pan. A salad to try would be a traditional Middle … The size of these fatayer pies is completely up to you. Dust a work surface with some flour. Add the onion and cook, stirring often, until softened, about 3 minutes. One of the most memorable foods of my childhood are Fatayer. Food And Drink. Joanna Gaines's fatayer can fix that! If you make Fatayer, please let me know by leaving a rating and review below! It’s best to use a high heat, neutral oil such as canola or vegetable. And since the biscuits are already portioned, all you have to do is roll them, fill them, and close them. Fatayer are the Arab version of a savory pie, often served with mezze – an appetizer spread similar to tapas. Get your daily life hack right in your inbox. Each pie with their distinct shape so you can distinguish what is in each pie. https://www.justapinch.com/recipes/appetizer/meat-appetizer/beef-fatayer.html Allow your frozen spinach to thaw completely either in the fridge or on the counter for several hours. This recipe is robust and I’ve scaled it to make about 9-10 of each type of pie. Remove when done and remove pies from sheet pan to a paper towel lined tray.