Spinach pastry triangle (Fatayer sabanekh )
INGREDIENTS
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Spinach pastry triangles (Fatayer sabanekh)
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Dough
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4 1/2 cups of all-purpose flour
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1/2 cup of yogurt
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1/4 cup (4 tablespoons) olive oil
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pinch of salt
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one sachet (2 1/2 teaspoons) dried yeast
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1 teaspoon sugar
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1 cup warm water (divided into 1/4 cup for proofing the yeast and 3/4 for kneading the dough)
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Spinach filling
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1 kg fresh spinach (or 500 g frozen spinach with the water squeezed out)(See notes)
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1 medium onion finely chopped
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1 green onion finely chopped
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2 tablespoons olive oil
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1/2 teaspoon black pepper
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2 teaspoon salt
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1 tablespoon sumac (optional)
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2-4 tablespoons lemon juice or 1/2 teaspoon citric acid or (depending on how tart you like the filling to be) See notes
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