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Fatayer Sabanekh (Lebanese Spinach Triangles) – vegetarian recipe
Stav Kogan

Fatayer Sabanekh (Lebanese Spinach Triangles)

These savory little triangles are bursting with the bright, zesty flavors of sumac and lemon, balanced by earthy spinach and toasted pine nuts, all wrapped in a warm, soft dough. The perfect vegetarian appetizer, snack, or light lunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 triangle
Calories: 144
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbsp (30 ml) extra virgin olive oil
  • ½ yellow onion, finely chopped
  • 1 lb (454 g) frozen chopped spinach, thawed and thoroughly squeezed dry
  • 2 Tbsp (30 ml) fresh lemon juice
  • 1 Tbsp (15 ml) toasted pine nuts
  • 2 Tbsp (30 ml) chopped fresh parsley
  • 2 tsp (10 ml) sumac
  • ¾ tsp (3.75 ml / 0.1 fl oz) sea salt
  • ¼ tsp (1.25 ml / 0 fl oz) freshly ground black pepper
  • 1 lb (454 g) whole wheat pizza dough, store-bought or homemade
  • To ensure the filling isn't watery, squeeze the thawed spinach in cheesecloth or press it firmly in a colander to remove as much liquid as possible.
  • If you can't find sumac in your local store, you can approximate its tangy flavor by combining equal parts paprika and lemon pepper.
  • For a golden-brown finish, brush the tops of the fatayer with a little olive oil or a plant-based milk wash before baking.

Method
 

  1. Preheat your oven to 425°F / 215°C and place a rack in the lower third. Lightly grease a large baking sheet with cooking spray.
  2. In a skillet over medium heat, warm the olive oil.
  3. Add the finely chopped onion and sauté for about 3 minutes until soft and translucent, but not browned.
  4. Transfer the cooked onions to a medium bowl.
  5. Add the squeezed spinach, lemon juice, toasted pine nuts, fresh parsley, sumac, sea salt, and black pepper.
  6. Stir until everything is thoroughly combined.
  7. Divide the pizza dough into 10 equal portions. On a lightly floured surface, roll each portion into a 5-inch / 13-cm circle.
  8. Spoon about 3 tablespoons (45 ml / 1.5 fl oz) of the spinach filling into the center of each dough circle. To form a triangle, bring three sides of the dough up to the center and pinch them together firmly to seal the top.
  9. Continue pinching along the three seams to ensure the pie is completely sealed.
  10. Place the assembled fatayer on the prepared baking sheet.
  11. Bake for 15 minutes, or until the dough is golden brown and cooked through.
  12. Serve warm.
  13. Don't overfill the dough.
  14. Using about 3 tablespoons (45 ml / 1.5 fl oz) of filling per triangle will make them easier to seal and prevent them from bursting open while baking.

Nutrition

Calories: 144kcalCarbohydrates: 22gProtein: 4gFat: 4g

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