Baked Spinach Fatayer

Boosted with fresh spinach and whole wheat flour, these traditional savory pastries are lightly oiled and baked for a nutritious vegan snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 100 g all-purpose flour · 350 kcal in the whole recipe
• 90 g whole wheat flour · 306 kcal in the whole recipe
• 5 g dry yeast · 18 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 500 g fresh spinach, finely chopped · 115 kcal in the whole recipe
• 1 medium onion (120 g), finely diced · 48 kcal in the whole recipe
• 2 tbsp (30 g) lemon juice · 7 kcal in the whole recipe
• 10 g pomegranate molasses · 30 kcal in the whole recipe
• 10 g pine nuts · 69 kcal in the whole recipe
• 1 tbsp sumac, salt, and black pepper to taste
• Warm water for kneading

Method

1. Mix flour, whole wheat flour, dry yeast, a pinch of salt, half of the olive oil, and warm water to form a smooth dough, then let it rest covered for 20 minutes.

   

2. Rub chopped spinach with salt, squeeze out all excess liquid thoroughly, then combine with onion, sumac, lemon juice, pomegranate molasses, pine nuts, remaining olive oil, and black pepper.

   

3. Divide dough into 12 equal balls and roll each into a small thin circle.

   

4. Place spinach filling in the center of each circle and fold edges inward to create traditional three-cornered triangle pastries.

   

5. Bake in a preheated oven at 200°C (400°F) for 12-15 minutes until golden brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.