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Spinach Fatayir

Spinach filled pastry pockets

Spinach Fatayir


1 envelope yeast
1 1/2 cups lukewarm water
1/2 cup olive oil
1 tsp. salt
1 to 1 1/2 cups whole-wheat flour

300g baby spinach roughly chopped
1 cup finely minced onions
2 cloves of garlic, crushed
1/2 cup pine nuts
Juice of 1 lemon
1 Tbs. dried marjoram
1/3 cup olive oil


  1. Preheat the oven to 200 Celsius.
  2. Dissolve the yeast in the water, add the olive oil, salt and the whole wheat flour and mix until you have a dough that you can knead. Knead for a couple of minutes on a lightly floured work surface until shiny and elastic.
  3. Place the dough in a large oiled bowl cover with a towel and let rise until doubled in size (1 hour).
  4. Blend all the ingredients for the filling and set aside.
  5. Turn the dough out on the work surface and knead for a couple of minutes. With a rolling pin roll it out very thin, but not so thin that it will bread. Cut 10cm squares with a pastry wheel, place a heaping teaspoon of filling on each square and fold into a triangle.
  6. Pinch the edges together and place on a lightly oiled baking sheet.
  7. Brush with a little olive oil and bake in the oven for about 20 to 30 minutes or until light brown.

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