Imagine biting into a perfectly golden, crispy pastry that reveals a burst of aromatic spinach, toasted pine nuts, and warm Middle Eastern spices. These Fatayer spinach hand pies are not just a recipe; they're a culinary journey that connects you to centuries-old traditions of Middle Eastern cuisine. Whether you're a seasoned cook or a curious food adventurer, these delicate triangular pies will revolutionize your understanding of comfort food and introduce you to a world of flavor that's both exotic and comfortingly familiar.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 8 hand pies
Ingredients
- 2 cups fresh spinach, chopped
- 1 onion, finely chopped
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 teaspoon allspice
- 1 package dough for pastries
- Salt and pepper to taste
Instructions
- Prepare the spinach filling by thoroughly washing the fresh spinach and chopping it finely. Drain excess water using a colander or clean kitchen towel.
- In a large skillet, heat olive oil over medium heat. Add finely chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add chopped spinach to the skillet and cook for 3-4 minutes until the spinach wilts and releases its moisture. Stir frequently to prevent burning.
- Toast pine nuts in a separate dry pan until golden brown, being careful not to burn them. Add toasted pine nuts to the spinach mixture.
- Season the spinach mixture with allspice, salt, and pepper. Mix thoroughly and remove from heat. Let the filling cool to room temperature.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the pastry dough and cut into 4-inch diameter circles. Place a small spoonful of spinach filling in the center of each circle.
- Fold the edges of the dough to create a triangular shape, pinching the corners tightly to seal the hand pies.
- Arrange the filled hand pies on the prepared baking sheet, leaving space between each pie.
- Brush the tops of the pies with olive oil or egg wash for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry turns golden brown and crispy.
- Remove from oven and let cool for 5-10 minutes before serving. Fatayer can be served warm or at room temperature.
Tips
- Moisture is Key: Ensure your spinach is thoroughly drained to prevent soggy hand pies. Use a clean kitchen towel or colander to remove excess water.
- Pine Nut Perfection: Toast pine nuts carefully - they burn quickly! Watch them constantly and remove from heat when they turn golden brown.
- Dough Handling: Keep your pastry dough cool and work quickly to maintain its texture. If it becomes too warm, refrigerate for 10-15 minutes.
- Sealing Technique: When folding your hand pies, pinch the edges firmly to prevent filling from leaking during baking.
- Egg Wash Option: For a more golden and glossy finish, brush the pies with beaten egg instead of olive oil before baking.
- Make Ahead: You can prepare the spinach filling a day in advance and store it in the refrigerator to save time.
- Serving Suggestion: These Fatayer are delicious served warm or at room temperature, making them perfect for picnics, appetizers, or light meals.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
