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Spinach Turnovers (fatayer)

Print Recipe
Servings 25 fatayer

Ingredients
  

spinach filling

  • 1 pound spinach
  • 1 yellow onion
  • 2 tablespoons sumac
  • 1/2 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate molasses (optional)
  • 1 tablespoons pine nuts (optional)

savory pastry dough

  • 3 1/4 cups flour
  • 1/2 cup karoun plain yogurt, labn (plain yogurt)
  • 1/2 cup canola oil
  • 1 egg
  • 1 1/2 teaspoons baking powder

Instructions
 

Filling:

  • Roughly chop the spinach.
  • Place olive oil and spinach in a skillet over medium heat.
  • Stir the spinach until it is just wilted. Remove from heat.
  • Place the spinach into a strainer over a bowl. Set aside while you work on the rest of the filling and the spinach releases the liquid.
  • Dice the onions and place into a bowl.
  • Add sumac, salt, lemon juice, pomegranate molasses, and pine nuts to the onions. Mix until everything is combined.
  • Remove the spinach from the strainer. It should be as dry as possible. (use paper towels to soak up excess liquid)
  • Add spinach to the onion mixture and stir until everything is incorporated.

Dough:

  • Preheat the oven to 325 F and line a baking sheet with parchment.
  • Make the dough according to the "Savory Pastry Dough" recipe (linked above).
  • Flour your surface and roll out the dough to 1/8 inch thick.
  • Using a 4 inch circle cookie cutter, cut out as many circles as possible.
  • Remove the access dough.
  • In the center of one circle, place 1 tablespoon of filling.
  • Pinch together 2 edges of the circle over the center of the filling.
  • Then bring the last edge to meet them at the center. Seal the sides so they form a pyramid.
  • Brush the pastry with egg wash (optional).
  • Place in oven for about 20 minutes or until golden.

Notes

*Make sure to remove all water from the spinach.
*Carefully seal the pastry so it does not open up in the oven. 
To freeze:
Fully cook, place in airtight container or ziplock, and freeze. When reheating, place in oven at 325 F until hot, or thaw at room temperature.