Hahaha! Maybe we WERE separated at birth... which is a bummer, I think we would have had a lot of fun - LOL!
This recipe is actually greatly reduced with the oil, as I posted it. The original called for a homemade dough with a lot of oil in it, and the filling had about 1/2 cup of oil as well. It really, honestly, doesn't need it - and my aunt was the one who tipped me off on the pizza dough, because she never has time to make homemade dough. Of course individual tolerances vary greatly, but I can still eat 3 or 4 of these - as I make them, NOT the originals! - and I'm fine. (Then again, I also eat spinach on a daily basis... it's one of my ultra-safe veggies, oddly enough.)
My favorites growing up were the meat-filled ones... the same theory, but a filling made with ground lamb and farmer cheese. SO good!
My grandmother used to make trips to the Syrian grocers in the city... I grew up pretty far north of NY (Orange County) so I've never been. Dried apricot paste, hmm? It's a shame the ethnic things are so hard to find up here... but I might check the natural-foods market, they surprised me by having jars of grape leaves, after all.
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Re: Fatayer (Lebanese Spinach Triangles)
