Fatayer (Lebanese Spinach Triangles)
08/14/04 08:01 AM
Everyone I know who's had these agree: they should come with a warning label, because they're so good, they're practically addictive! They *are* a little bit of work; once you've had them and fallen in love with them, I recommend making them in double batches and freezing them.
Pizza dough recipe of choice, store-bought is fine if safe 1 lb. fresh spinach 2 teaspoons salt 1/2 cup pine nuts, lightly sauteed (optional/if tolerated) 1/2 cup minced onion 1/4 cup lemon juice 2-3 tablespoons olive oil 1/2 teaspoon allspice
Chop raw spinach finely and sprinkle with 2 tsp. salt. Let sit in bowl or colander for 10 minutes or so, then squeeze dry. Mix spinach, pine nuts, onions, lemon juice, olive oil, and allspice.
Pinch off 1 1/2" balls of dough, and roll out 1/8" thick circles. Put a heaping teaspoon of filling in the center of each circle. Fold up from the bottom to the middle, then bring the sides in the same way, forming a triangle. Pinch edges together firmly to seal. Brush triangles with olive oil (spraying with cooking spray works too).
Place on baking sheet that's been coated lightly with cooking spray. Bake in preheated 400-degree oven until very light brown, about 20 minutes. Best served warm or room temperature. Makes 20.