For the filling, heat half of the olive oil in a frying pan. Was the dough soft and sticky? Hi Maureen-I was wondering if you have a recipe for the meat filling too. The photos look exactly like the fatayer of my childhood and I will definitely try it this week. Try a combo of feta with labneh or goat cheese with parmesan. It’s Lent, so I’ll make some spinach pies in Mom’s honor. My kitchen has the aroma I remember from my grandmother’s kitchen when we would arrive in Michigan each summer for our annual visit. You tried fresh yeast which would be my first thought too. It’s my honor to be on this meaningful journey with you. I did not use pine nuts because mum didn’t. I can’t wait to try your dough recipe. The Abood clan is everywhere!! They reheat and taste/texture are excellent. 10 sheets filo pastry 1⁄2 cup olive oil for brushing. I’ll take that as a high compliment to be compared to your mother’s fatayar! Cover the potatoes in salted water, bring to the boil, and simmer until tender. Here is the offshoot: I had dough left over, so Discard juice. Dear Maureen, I’ve seen citric acid used in some cookbooks but haven’t worked with it myself. That’s how I do it, and it tastes heavenly. I stole one from the oldest girl and pretended I had done it. Jul 8, 2013 - Authentic Greek recipe for Greek Spinach Pie (Spanakopita). Take care not to overproof the dough. The only thing I had ever made was hummus. Spread half the mixture over each phyllo pastry sheet. Place another sheet of filo on top and brush with butter then repeat to make 6 layers in total. You keep the dough sticky rather than dried out by not dilly-dallying when you are cutting, filling, and closing them. We have even tried our hand at pickling olives. I love this Aunt Anne! Stir in spinach mixture. How great Olivia, thanks so much! Mix well to combine. Yours look great. I love Spinach Pies, My Mom made them for us when we lived at home many years ago and since she is gone we do not get the special taste of the Middle Eastern foods such as she made……she also put raisins in her spinach pies, this really sets them off and a wonderful taste….try it sometimes….. Just made these. Thanks so much for sharing. My house at school is doing a Middle Eastern Night, so I figured I had to try and represent My mom told me to go to you as far as making the spinach fataya. I want to store them up for Ramadan so my question is, can i freeze them raw and, to eat, simply pop them in the oven? The recipe works beautifully! our foods……when I make them. It’s a perfect vegetarian recipe for lunch, dinner and picnics. 63 ratings 4.2 out of 5 star rating. Chopped frozen spinach thaws out wet and can be squeezed out from there. a wonderful reason to cook again. The dough is the best tasting, easiest handling I’ve found for any type of little savory pie. I took care of my Sitty– she lived here with me. I miss it a lot, but luckily this spinach and feta filo pie is really easy to make at home with just a roll of ready made filo pastry and a few more ingredients. Also, could I use this same dough for some meat fataya? Ann, you made my day! I’m going to post more about tips and info for making fatayar soon. I use the round top of a canister that is 3 or 4 inches, depending on how small I need the fatayar to be. Pinch numerous times too, to make it a very firm closure. Add the sliced the onion and … “½ teaspoon cinnamon or allspice”, cinnamon sounds out of place as well as the two spices do not relate to or substitute for each other. Hi Sam–thanks for your question. Loved the part about th spinach ones opening!!! They were a hit! Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. How wonderful that you are spending all of this time in Lebanon, Joumana! Which forces open the tidy triangle you have pinched, ever so lovingly, together. ground round. One dish that I would like a recipe for is Fasoulyeh. Hi Maureen; These little treats are to die for, my Mom made them , she added raisins to the mixture, gives them a spiced up. If using fresh spinach, sprinkle with the salt in a medium bowl. Hi Ahlam–oh goodness!! I was wondering if you had a suggestion for a combination of cheeses. Do you have a recipe for meat filling for the fatayer that you like? The email addresses you've entered will not be stored and will only be used to send this email. Did everything else per your instructions. This food drink stock photo created by MAnuta includes a 6016 x 4016 px JPG perfect for projects featuring fillo, spinach, and crispy. Sometimes I have a nightmare wandering around Beirut not being able to find knafe. I keep them in the refrigerator if we’re eating them within a day, otherwise I freeze them. Here’s the thing: spinach is mostly water, and that water steams and juices out of the spinach when it’s cooked. Please let me know any questions and love hear more about what you’re making. Anyone else? My fatayar turned out crispy instead of soft and chewy. I do not want hem to gent soggy. I hope we can make Mom proud! Amy, hello! Did the yeast seem to activate before you added it to the mix? Could the sea level have made a difference in your recipe. Greek Spinach Pie with Homemade Filo Pastry (Spanakopita) July 2020. They reheat beautifully. Add the onions and celery. Keep the dough somewhat sticky for better closure, no flour on the roll-out and one rise for the dough. hi…i always have trouble getting them to stay sealed for the much work and i want a pretty traingle! I learned a lot from them and many other nationalities (Italian, Greek, Serbian, Ukrainian, Croatian what a wonderful melting pot that was in the 60’s-80’s for me. Place 1 teaspoon filling in the centre of each round and fold them over to form triangles/pyramid shapes. Maureen, I made these last night and it totally transported me back to my time spent in Lebanon. Maureen, thank you for the wonderful recipe. Sauté until the spinach has completely wilted … How nice to have another Sitto-school friend here! Fatayer was my favourite as a child. Dec 13, 2014 - Browse Lebanese and Arabic food cooking recipes including main dishes, chicken, lamb, beef, vegetarian and traditional desserts Create a well in the center and add the oil and proofed yeast mixture. Great question–I always bake them before freezing or refrigerating. We baked the lamb fatayers, but she sent me to a store to buy the spinach fatayers. And yes, you are so right, our mothers were fstayar making machines–working hard all morning and afternoon for love of family, so we could eagerly gobble them up as they came out of the oven–very difficult to wait for them to cool to eating temp! The ingredients are basic but it can be tricky to get it just right. Hi John–I don’t cook the spinach first because it is not necessary to do that–if you want to do that you can sauté it over medium-low heat as a way of drying out the frozen spinach or wilting the fresh spinach. I use a fantastic sticky dough recipe, rolled out and cut in circles. While mine were not all uniform in size and shape, not one opened up. I can just SEE the whole scene, Diane! Jody, this is great!! Great! This updated recipe was first published on January 30, 2010. The idea for an egg wash came from my daughter Lizzy, and solved my usual problem of the tops not browning well. I have tried putting less of the mixture in and making the dough a little bit thicker but it doesn’t seem to help. See more ideas about cooking recipes, recipes, food. Thank you–your recipes are so close to hers. Any input would be helpful. I rolled dough, she filled it and my husband pinched the sides together. Christine. Place the fatayar on the baking sheets and generously brush or spray the dough with olive oil. My only consolation is that Siti was 1800 miles away and wouldn’t have to see or taste anything I tried to pass off as Lebanese food. It can be frustrating, I know! My grandmother used to make pies with spinich or dandelion greens and used to use cream cheese and pine nuts. We’ve never made fatayar without my Mom (who now lives in assisted living) but we’re going to give it a try thanks to your great suggestions! When I make spinach pies, I usually do 6-8 dozen at a time for my large family for Christmas, etc. I made Fatayer for rhe first time in my life last Easter at my in-laws (yeah I can be confident like that lol). Merry Christmas Maureen, I love Barbara’s recipes too, especially for the za’atar flatbread. It was like a fatayar production line at the kitchen table. No go. Hi Mary, and thank you! Everyone that tried them loved them. Turn the tin a quarter turn after each sheet. Yours look picture-perfect! Keep them out in a bread basket with a bread/cloth cover, refrigerate…? I made the spinach and meat pies and they turned perfect ! Cover with plastic wrap. I’ve been using bread dough, but its just not the same thing and too thick. Thank you AJ–I use cinnamon or allspice not because they are a substitute, but because either one is delicious and one or the other is often used in our regional cooking. They're also wonderful with classic fillings like spiced meat or squash. Cook that mixture and squeeze a lemon over it, then continue as you would with the spinach using the meat instead (with toasted pine nuts, too). You can make the pies up to two days in advance, keeping them in the refrigerator in an airtight container–reheat them in the oven at about 325 degrees until they are warmed through. Moving away from my MI home at an early age I also moved away from the chance to learn to make some of the great foods my mom made so deliciously well. Spinach pastry triangles (Fatayer sabanekh) Dough. Fry onion in a little oil till translucent. These little pies filled with spinach are a Lebanese favorite. Thanks for the memories! Mash the onions with remaining salt. I’d like some of your fatayar Lorraine! Drain and let cool, then chop. Thanks for the great receipes! Thank you. Leaving an opening on the top. The lamb filled ines are my favorite and no matter what they look like not a soul complains because they are delicious, Hi Maureen, You end up saying some harsh words meant only for the fatayar, and you remember it’s a beautiful spring day in March and the windows are wide open. I’m delighted to hear about your cooking adventure. Remove from oven and let cool for a … Remove the pastry sheet from the fridge and unroll. To make dough, combine milk, sugar and yeast in a large bowl and set aside in a warm place for 5 minutes or until mixture bubbles. Love meat with labne in fatayar! This site uses Akismet to reduce spam. The top of a cup will work too, it just may take a little more doing to cut the dough if it isn’t very sharp. My mothers maiden name was Mansour her moms madin name was abufadel the recipe when they made meat pies includded zatar spice and mint spinich no zata but had mint also i cook for a living i cook for the head start program in bullhead city az a hour and a half from vages on the colarado river i barowed my Lebanese cookbook my mom gave me with notes in it to correct the recipes to a cef i worked with he had a hart atack died they. But I didn’t pay attention to what they were going into or ever ask why she did anything she did with cooking. Christina. Meanwhile make a marinade of 1/4 cup olive oil; juice of 1- 1/2 lemons and some grated lemon peel; 4 large garlic cloves, minced; ground sea salt; pepper; a tsp. We typically do Lebanese for Thanksgiving. Please keep in touch! This is what perfect, crispy filo pastry on top of a spinach pie in a pan looks like (Supplied) You can, of course, line a pie tin with pastry, blind-bake it, cook the spinach filling, add it to the pie dish and then bake it all again. She taught me all her recipes and I should have written them down– I just do them by rote pretty much. If they seem dry at all on top, brush with a touch of olive oil or melted butter. No staples. Then I panicked. You are one in a million. I’m hoping you start a revival in the younger generations to keep these wonderful recipes alive. Lebanese Spinach Pies, or fatayar, or whatever, fresh spinach, OR 2 lbs. Put aside. We use sumac too. Although some opened they tasted just as good as the others. Thanks! Wow! These have always been a favorite, and would like to try them for the holidays…. Such good spinach flavor, combined with the delicate golden exterior. When I married, my wife who is not Lebanese, did not have the benefit of mums cooking prowess to guide her. Unroll the filo pastry and brush a 20cm (8in) clip-sided or loose-based tin with a little of the oil. Preheat oven to 220C (428F) and lightly oil a 20cm pie dish. You’d think I’ve been taking entrance exams for a job at Cook’s Illustrated. Hope you try it sometime. Luckily, the “mistakes” taste good. Thank you for helping me to perfect this special dish. Sounds delicious, Steve! My mother, God bless her, went to Him too soon. I use it Maureen….it works wonderful. Thank you so much for the recipe Maureen. I’m not there yet, but I’ll keep trying! Spoon filling over filo base until level. Hi Christina, I haven’t posted that recipe yet but I do make the meat fatayar often, with about a pound of ground beef, 1 chopped medium onion, salt, pepper, cinnamon. Season to taste with salt and pepper. Warm them in a low oven (150-170 degrees) til they’re warmed through before serving, and they will be same as fresh-baked. Whisk two eggs with a tsp. I make, my version, of lots of Lebanese food, but, I have never tried spinach pies, so wish me luck!!! Fatayer = Pies. The one we buy from the Lebanese bakery’s. Many are in my cookbook as well. That’s so great (and funny!) Easy Spanakopita . I love your recipe! Your blog brings back so many things that my mind had put in storage. I have not been able to replicate it, no matter how hard I try!!! I have a recipe in my cookbook that is labneh-only, with scallions and mint. Love, all the way from down under Sydney, Australia. Judi–they don’t puff up–there is just one rise to the dough, and the oil and water keep it thin and sticky. Put aside. How did you get the fatayr not to open when having it in the oven because mine did. I freeze baked fatayar all the time and they are great for at least a month out of the freezer. However, they don’t always stay closed. How about a staple gun!, she said, and you could just tell people how many staples are in each one so they’d know how many they need to spit out. Will adding another cup of floor take away from the dough? She squeezed out the spinach and heated it in a saute pan to finish taking the rest of the moisture out. Season to taste. My daughter recently told me that she uses dried chopped onion from the food co-op to help absorb the moisture from the spinach. You ought to take part in a contest for one of the best blogs on the internet. Anyway, I haven’t thought about making them in a long time. Place the ghee in a sauté pan. I used 1/3 whole wheat flour in mine with great success. Thanks! Line two heavy baking sheets with parchment paper or foil. We made spinach pies and used the dough also for other bread. Does it keep well or does the texture change? It is like the tool especially made for this! The dough was soft and sticky, the filling is fantastic. I am SO touched, so very touched. My cousins all loved them as children. But it tastes amazing though. Is still alive im going to call her and see abought the recipes thanks for having the blog needed to talk abought it to someone miss my mom thanks Brent. I stumbled across your website and instantly had faith your recipe would work. Hi Maureen, Brush the tops with butter. Technique: How to cook potatoes perfectly for salad. 1/2 cup of yogurt. I will recommend this website! Place three nuts on top of the filling; this method works better than adding the nuts to the filling because it’s easier to be sure each fatayar has enough nuts. Many commented that they tastes better than You ALWAYS push the right buttons, and as always, I was smiling AND laughing all the way through your article because I was NEVER able to get my spinach fatayar to stay closed — never have made it on my own since leaving my mother’s kitchen as I always felt like an abject failure. Thanks again! Cut the remaining sheet of pastry … I’ll try your method using fresh spinach. – Swiss Chard could replace spinach filling or mixed with it Oh how I wish she were still here to ask her how to do this or that! I would like to bring some to a friend on Thanksgiving but can’t see myself doing all the work the morning of. My aunts don’t refuse to give recipes and advice, they just don’t get around to answering emails. Whisk together the flour and salt in a mixer bowl or medium bowl. Now I have fatayer that can compete with the experts. Enjoy. I’ve just recently begun trying to cook the recipes that my Teta and aunties perfected over the course of their long lives. Personally, I don’t mind if a few open up while in the oven. Triangular hand pies filled with a spiced mixture of either spinach, cheese, or meat to be pedantic, bordering on obnoxious. Adding insult to injury is the fact that you rolled your dough out nice and thin and pulled together a really pretty triangle that then, as if just to spite you, bakes up looking like the misshapen work of a five year old. Add garlic and leeks, cook for 5 minutes or until soft. This recipe is with a spinach and goats cheese filing. I remember it being the perfect hangover food after a night of partying in Beirut. Thank you so much for sharing this recipe! Remove from heat and cool. Mix till smooth. Hi, am a nanny who works for a lebanese family. Thank you so much Maureen and greetings from Finland! Chris or Dick could help sew them up. and it is to DIE for!! Thanks Maureen, for a reminder about how fatayer should be made, by a pro. Unfold the filo pastry and lift one sheet onto your worktop (cover the rest of the filo pastry … Love the sumac and pomegranate molasses here too! Since I stumbled upon this wonderful recipe in August I’ve impressed my friends and family constantly. And thank you so much! I recently retired and although I keep busy it occurred to me that I had time to research and try some of my mums dishes. Hi Maureen, Thanks for a great recipe. The dough will roll out nice and thin for you because there is no second rise as is typical for breads. Married to a Greek, I’m much more liable to make spanakopita using this shortcut. You have to work quickly, for sure! We have Macksouds in Michigan too. I have made spinach pies with my mother in law’s recipe a hundred times but this time I used your recipe but they came out dry and hard. Question. My favorite was always Spinach pie. I look forward to trying this one out. If using frozen spinach, squeeze as much juice as possible, and discard juice. Have you tried refrigerating extra dough? Preheat the oven to 375 degrees. My Grandmother had 9 children and 20 some grandchildren and on the holidays we never ran out of anything. I could not wait until I finished baking these little beauties before commenting. One of my most poignant memories is from many Christmases back about 20 years. Unbelievable! My Mother and Sito always pinched them in a square because if this reason. Thanks for sharing …. Hmmm. For the pastry dough dilute yeast in water and add to a bowl with flour, water, salt … I’ve made them once and I was so proud of myself especially when hubby polished them off by bedtime. I remember a rich stew of kidney beans and lamb on the bone served with rice and egg noodles. Dolores!! This spinach and feta filo pie is very easy to make and looks impressive to serve. I’m so glad Simone. Why didn’t I think of that? Like you with imjadara, as a child I couldn’t bring myself to eating grape leaves. 4 tbsp rapeseed oil, plus extra for brushing 1 red onion, peeled and finely sliced ½ white cabbage, finely shredded (500g prepared weight) 3 garlic cloves, peeled and crushed 2 … Have to admit: To save time, I used a couple bags of frozen dough balls (Krogers freezer) quick thawed in a warmed oven in one hour. I feel we live in such a time that we want everything microwave speed. I haven’t tried it with the fatayar dough–let us know how it goes!!! Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. I’m too scared to do another batch. My grandmother sometimes used biscuit dough, according to my mom. Hi Maureen, Hello Maureen I have been looking for a recipe for a long time that took me back to my childhood. Thank you! I’m having trouble when I bake the pies, as they open up. Lebanese Recipes Greek Desserts Greek Recipes Greek Baklava Turkish Baklava Fudge Love Food The Best Sweet Tooth. Spinach Pie Recipe made with filo pastry, spinach, ricotta and feta cheese. My dad baked it with raw meat and it was delicious. I can’t wait to bring these back to the table. the spinach mixture, she combined all the ingredients into a bowl and then filled the dough….she cried many times when the dough would not close and when cooking all opened up. With flour all over the laptop, oily fingers and a mouthful of the best fatayer dough I have ever eaten, I bless you. My 3 year old gobbled it right up. Any tips? And, I might add, they looked just like yours Maureen….yours are beautiful. A Lebanese-Australian chef told me she uses citric acid rather than lemon juice in her fatayer to get the requisite tang without the extra liquid. Cut dough into 4-inch rounds. Thanks for all the good advice. The Spinach pastry is filled with a flavor packed cheesy, spinach filling with seasonings that can easily be adjusted to your tastes. I wish I had asked more questions when my Grandmother and Mother (who learned from my grandmother) were alive. A pie for midsummer, when greens and cheese in crackly filo have the edge on steak and kidney wrapped in suet. Repeat the process with the other half of the dough, then with the scraps that have been kneaded together and left to rest for a few minutes before rolling out. Roll half of the dough out on a dry work surface to 1/8-inch thickness (see how here). Thank you Marci! I’ll have to get after one here on my blog too! I made fatayar or spinach pies once and the recipe called for cooking the spinach can you or do you have those directions on how to cook and what ingridents go into it I used thegas burner to cook it cant remember directions. This is something! These look fantastic, just like my mother makes, and I bet they taste delicious! Next add the spinach. I know some people cook the meat before filling the dough but I find it’s too dry. Set aside to macerate for 10 minutes, then squeeze the spinach of as much juice as possible. Every pie was different, I think they all opened up in the center. just exactly how my mom makes them in Palestine ! pinch of salt. I would be forever grateful if you have a recipe for that stew. Your recipe worked perfectly the first time and now I can make authentic fatayer that will stand up to the standards of family in Montreal and Lebanon.Thank you so much. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. They ARE delicious with meat, super delicious. Now as an adult I too love them. Would you happen to know of a version that is cheese-only? How great Yvette! Served with Pomegranate salad. Can’t seem to find a recipe using cream cheese. . Over the years I have relied on relatives to get that magical taste of home made Lebanese cooking and of course our own versions of certain dishes. Do you think you could share your recipe for the meat filling? Now that I’ve been to cooking school, and the OCD-factor is in fine working order, it seems I can’t stand to have my fatayar looking too…rustic. We have soooo much to learn from mothers like yours. You can stuff them with most greens. Hi. I typically bake them and then freeze them, then to serve just reheat them in a 350 degree oven and they’re perfect. Bake 40 minutes in the preheated oven, until golden brown. Falling somewhere between a pumpkin pie and a filo pastry apple strudel, this sweet roll works with maple syrup and custard ... Butternut squash & spinach filo pie. Add more of the water only as necessary to create a sticky dough. I have started to dry out my frozen, thawed spinach by heating it in a saute pan over medium heat until the liquid has stopped bubbling out – I have found that this makes it dryer than I can ever can by just squeezing – maybe that would help with the filling? Crossing my fingers that they stay closed! I didn’t use all of the water; I had about 1/8 left. Transfer to a bowl, add the spinach, lemon zest, beaten eggs, salt and pepper and mix well. I imagine one of the more challenging tests they could give an aspiring test kitchen cook there would be: figure out how to make spinach fatayar that never open up when you bake them. I grew up in Brooklyn New York my grandmother on my mother side was Lebanese and her last name was Abood also. Born Lebanese, loves our foods……when I make my fatayar turned out crispy instead soft! A must than a choice, in Oklahoma than lemon juice, olive for. For spring break, we will make sure to soften the cream cheese first stir. 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