He’d be thrilled wouldn’t he that you are making all of our wonderful recipes?! But there was one one ingredient that I remember mum added which was a small amount of chopped fennel leaves. I have a question for you: Do you know the shelf life of these? Now as an adult I too love them. The batch came out pretty, and without much fatayar-opening, but the cake flour dough just didn’t have the right chew, the right flavor, the right color. I am SO touched, so very touched. Roll half of the dough out on a dry work surface to 1/8-inch thickness (see how here). Oops! I could not wait until I finished baking these little beauties before commenting. She said to make the spinach mix similar to making Lebanese spinach salad. The spinach is dried out by squeezing it practically to death before adding finely chopped onions, cinnamon or allspice, and then a little lemon juice right before filling the dough. I hear you Miriam. Put aside. You ought to take part in a contest for one of the best blogs on the internet. Served with Pomegranate salad. Leaving an opening on the top. Cindy could hear the concentration in my voice. What’s the maximum on freezing- like could I prepare on Sunday to freeze then reheat on Thursday? I made these today and ran a second batch of dough after the first batch didn’t rise. I remember a rich stew of kidney beans and lamb on the bone served with rice and egg noodles. your recipies are amacing!! I was wondering how far in advance would I be able to make these without having to freeze them? https://www.jamieoliver.com/recipes/cheese-recipes/spinach-feta-filo-pie Question. Well I’m so glad you like the recipe–I’m surprised you found this doughy, since it’s made to be rolled thinly with ease. Hello there–I have this on my list for publication, but in short it’s a simple mix of sauteed onion, ground lamb or beef, with cinnamon, salt, pepper, lemon. I made some with a pepper and cheese filling and used I agreed to make some Lebanese food for an international event we were having. No go. Gently fold in the crumbled feta. Two more things: You sounded like you knew you what you were on about lol. I doubled the whole nuts and used cinnamon as my spice of choice. Hi Emm, use the same dough and for the filling: saute 2 cups chopped yellow onion, 1 lb. Stay tuned!! I would like to make cheese filled ones. Although some opened they tasted just as good as the others. Step 2 Place a sheet of filo on a clean, dry work surface. Thaw 2 sheets of pastry. Maureen, thank you for the wonderful recipe. Hi Maureen! had to move to Arizona when very young), there was no interest on my part to learn how to cook…but Hi Maureen, It leaves a lovely crusty glow to the pies even if they insist on opening up in the baking. I remember with mom she was always very patient with her cooking. ilove making both spinach pies and occasionally themeat variation.. my family were from aleppo and also turkey so i grew up withthem..in the summer i havemade them with chard and even dandelion greens.. i like using a bread flour for the dough.. i never really had a problem with them opening up but even if they do imsure hey would taste just fine, i forgot to mention i also use ground sumac in the spinach pies and a handful of raisins like my grandmmother from aleppo did. My favorite was always Spinach pie. Warm them in a low oven (150-170 degrees) til they’re warmed through before serving, and they will be same as fresh-baked. Many are in my cookbook as well. Spinach Pie Recipe made with filo pastry, spinach, ricotta and feta cheese. Children and fatayar go together! Keep up the good work…. My pita recipe in my cookbook is a mix and it’s great. Add the onions and celery. How frustrating it can be when you know how a recipe should turn out, but for one reason or another you’re not quite there. Thanks Owned by the Mowad family. Thanks so much for sharing. My Grandmother had 9 children and 20 some grandchildren and on the holidays we never ran out of anything. You are one in a million. Simone Seikaly Nothing could make me feel more energized and thrilled than a message like yours. Put aside. And pinenuts! Fantastic recipe- thank you!! I will make sure to try the meat filled version very soon! I have been looking for this recipe for a long time! You could just add 3 ounces of cream cheese to the spinach mixture here. I got all excited by how beautifully that dough rolled out and was sitting in front of the oven watching them, just daring them to open up again. The Lebanese food festival in Richmond, VA does a version with cream cheese, feta, onion, etc. Hi Maureen- I love this recipe and I have been making them consistently (with a few small tweaks to the spinach prep) and they have been coming out wonderfully. I made the spinach and meat pies and they turned perfect ! My nephew asks me to make some special for him without onion…, I use very little lemon juice but make up for it using a spice called sumac. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. The Abood clan is everywhere!! I haven’t tried it yet. So I can’t wait to let you know how they turned out! My Mother and Sito always pinched them in a square because if this reason. Thanks and please keep in touch! Fatayer, in the States, are most commonly found in Lebanese bakeries. Remove from oven and let cool for a … I’m delighted to hear about your cooking adventure. I stumbled across your website and instantly had faith your recipe would work. Thought you might be familiar with it given your bay area connections! Oh how I wish she were still here to ask her how to do this or that! Thank you for sharing such lovely recipes. I do not want hem to gent soggy. Be sure to soften the cream cheese first and stir it well on its own before stirring it into the spinach. Dec 13, 2014 - Browse Lebanese and Arabic food cooking recipes including main dishes, chicken, lamb, beef, vegetarian and traditional desserts I know some people cook the meat before filling the dough but I find it’s too dry. It has a flavor that I really do like. They're also wonderful with classic fillings like spiced meat or squash. Roll pastry sheets jelly-roll fashion, pinch ends to seal, and arrange on the prepared baking sheet. For the filling, heat half of the olive oil in a frying pan. Your cheese filling sounds delicious, Vanita! 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. These little pies filled with spinach are a Lebanese favorite. It would be great to see a photo of her baking at her wood stove. Unroll the filo pastry. Hi. not any like it. Some of the other dishes we have made include merhshe kooseh, kibbe mekleea, kibbe naya, loubyeh, hummus and felafel. Thank you so much Christine! Can I make my Fatayar and freeze it until needed and then pull it out and bake it? I found that a salad spinner can do magic to dry the spinach. Your step by step recipe and authentic ingredients are a dead ringer and I make them every year. Thanks so much! Your method for spinach fatayars has proven the best I’ve tried so far. Can anyone help? Thank you! How wonderful that you are spending all of this time in Lebanon, Joumana! So this is totally happening soon! I look forward to trying this one out. Please keep in touch! I have not been able to replicate it, no matter how hard I try!!! I will be making these for our Eid party this weekend. Will adding another cup of floor take away from the dough? Thanks for sharing. funny how our tastes change as we grow up. 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. Watch this authentic Greek recipe for Spanakopita, or spinach pie! For the flour, I have had good luck using King Arthur’s unbleached bread flour. Then these are right up your alley, Lynda. Angie, thank you! Egg wash would be beautiful, and the cheese delicious! breads EVER! Now that I read this I do remember my Grandmother squeezing vegetables. 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. Your recipes for spinach pies and baklawa were so great and easy to follow. Place one sheet of pastry onto a flat surface and brush with a little of the extra oil. In terms of making these in advance for a house gathering, can they be assembled in advance, refrigerated uncooked, then popped into the oven before the guests arrive, or do you recommend baking them after assembling, and reheating after that??? Hi Sam–thanks for your question. Spinach & feta filo pie Serves 4. Heat oven to 180C/fan 160C/gas 4. The cheese sounds like a wonderful addition…. Could the sea level have made a difference in your recipe. 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. Although i’m half Palestinian, half asian, this recipe still reminded me of grandma’s cooking and living back home. This site uses Akismet to reduce spam. I have some in me, from my Mother’s side, my Great Grandparents (Macksouds)were from Lebanon. 1/2 cup of yogurt. This time I had used cake flour for a softer dough, hoping that would contribute to the sticky factor and keep the pinched edges together. Thanks for all the good advice. A quick whipstich with dissolvable thread? It’s the same dough recipe for making mana’eesh. (Maybe I should try calling.) Add garlic and leeks, cook for 5 minutes or until soft. We have soooo much to learn from mothers like yours. 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. Sounds like I need to get one! Your email address will not be published. I made Fatayer for rhe first time in my life last Easter at my in-laws (yeah I can be confident like that lol). No staples. If using fresh spinach, head a large pan over medium heat and drizzle with about 1 tablespoon olive oil. If using frozen spinach, squeeze as much juice as possible, and discard juice. hi…i always have trouble getting them to stay sealed for the bake..so much work and i want a pretty traingle! For the filling wash spinach well. I use it Maureen….it works wonderful. Your special way of writing, beautiful pictures and recipes have certainly inspired me to increase my cooking (as well as my waistline). Thank you for helping me to perfect this special dish. Thanks! Maureen-your website is wonderful! Maureen, I suspect it will be tasty if not as thin and wholesome as homemade. I rolled dough, she filled it and my husband pinched the sides together. There goes crazy. All of your instructions and helpful hints will help me through my usual mistakes. Lebanese Recipes Greek Recipes Pie Recipes Cooking Recipes Recipies Cooking Ideas Food Ideas Vegetable Dishes Vegetable Recipes I will be sharing those around for sure!! –Amy O’Neill (Markos) Houck (an Irish-Syrian-etc. Personally, I don’t mind if a few open up while in the oven. Spread half the mixture over each phyllo pastry sheet. Let me know how it goes! I will definitely try that extra ingredient next time. In a large bowl … Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese Spinach Pies, or fatayar, or whatever. This spinach and feta filo pie is very easy to make and looks impressive to serve. I hope we can make Mom proud! Love them and so healthy too! To reheat frozen pies, defrost in the refrigerator overnight, then reheat same as the others. I am too. Is she a welcome relative of mine? We have even tried our hand at pickling olives. Your method made such beautiful little fatayars and they tasted sooooo good. Sauté to soften and release moisture from the vegetables. 1 cup warm water (see notes) (divided into 1/4 cup for proofing the yeast and 3/4 for kneading the dough) Spinach filling Dear Maureen, I’ve tried this recipe a few times, and find it incredibly sticky–so sticky that my rolling pin just gets stuck! I am going to make these today. Technique: How to cook potatoes perfectly for salad. And if I end up freezing them? Try silver beet instead of spinach. It’s encouraging to know that a great cook like yourself has struggled making spinach fatayer too. I guess the answer was in the genes all the time. Score the filo into serving size pieces, brush the top layer with olive oil, and bake for about 45-55 minutes, until the filo is firm, set and beautifully browned. since already rolled and rising, I tossed them onto my pizza stone and had 4 of the MOST delicious My daughter is coming home next week. It’s Lent, so I’ll make some spinach pies in Mom’s honor. Preheat oven to 425 convection, or 450 regular, and line an oiled cookie sheet with parchment paper brushed with olive oil. and not to use flour when you roll it out. Maureen, I’ll be interested to know what you think of this method, Liz! My 3 year old gobbled it right up. Christina. Combine the spinach and onion. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. For the pastry dough dilute yeast in water and add to a bowl with flour, water, salt and oil. Add some chopped scallions or chives or minced garlic and pinch of salt too. Then you start thinking about baking perfect chocolate chip cookies instead. It was like a fatayar production line at the kitchen table. This spinach and feta filo pie is very easy to make and looks impressive to serve. I added feta & mozzarella to your lovely recipe. Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched). Fill the rounds of dough by placing a heaping tablespoon of filling in the center of each round. Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 10 minutes. Just wondering about pre-baking and freezing for the holidays. “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. Drain and let cool, then chop. Any input would be helpful. Thank you Rosemary, and let me know how your fatayar come out. Bake for 30 minutes. She quickly caught me and took it back. Cindy, I think what would work well is a mix of whole wheat and all-purpose flours. Thank you for your lovely articles! It would probably take 2 days for the package to arrive. I love Fatayer, they are a little shy of magical! As an aside, I find that putting a small handful of thawed, chopped spinach in a clean dish towel, gathering the towel into a small bundle and squeezing it is extremely effective in getting all the excess water out. My mom taught me and I lost the recipe. Many thanks x I am going to make the spinach and roasted pine nut version for my next wedding reception catering event. My fatayar turned out crispy instead of soft and chewy. Much tastier than lemon. Anyway, I haven’t thought about making them in a long time. These have always been a favorite, and would like to try them for the holidays…. Try a combo of feta with labneh or goat cheese with parmesan. Thanks! Maureen, where can I find the “meat pie” version of this recipe? Crumble the feta cheese into a large bowl and lightly mash with a fork. Jun 25, 2013 - Authentic Greek recipe for Greek Spinach Pie (Spanakopita). frozen chopped spinach, thawed, drained and squeezed dry. They made these regularly. Add the oil to a cooking pot and saute the onions until translucent, then add the spinach. My daughter recently told me that she uses dried chopped onion from the food co-op to help absorb the moisture from the spinach. Whenever I try it always comes out too salty in flavor. Thank you so much! Wherever you go in Greece, a lovely warm slice of freshly made spinach and feta pie is never far away. The dough was soft and sticky, the filling is fantastic. Will try baking them soon, though it will make me emotional. It can be frustrating, I know! Thank you for posting and I can’t wait to try out more of your recipes. Pastry, Pies and Tarts; Lamb and Spinach Filo Pie; Prep Time 60 minutes; Cook Time 30 minutes; Serving For 4 People ; Difficulty Hard Print. I have a shortcut for flattening the dough. We like both the meat and the spinach here. Let me know how that works for you! Put the spinach into a large non-stick pan, Pour over a couple tbsp water, then cook over a medium low heat until just wilted. ... my husband wanted spinach pies like his lebanese … Have you tried it with whole wheat dough? Fantastic, thank you! If using fresh spinach, sprinkle with the salt in a medium bowl. The round cutter is a cookie cutter that is round, 4 inches wide. Do you think this would work? Thanks again! Fatayer was my favourite as a child. I’ve just recently begun trying to cook the recipes that my Teta and aunties perfected over the course of their long lives. We jokingly had races to see who could finish them up the fastest. I keep a paper towel handy to dry my fingertips quickly if they touch the spinach and I am ready to pinch the dough with dry fingers. Remove roots and yellow leaves from spinach. Pinch the sides together with your fingertips to seal. ... Lebanese spinach pies are perfect to cook for parties and get-togethers. This vegetarian puff pastry spinach ricotta pie is a showstopper that’s packed with flavor, but super low effort to make. May I ask how best to store them after i take them out of the oven? I’ve been making spinach fatayer for years using a bread dough recipe that approximated the look but missed the taste and texture completely. Very interesting and worth a try! The photos look exactly like the fatayer of my childhood and I will definitely try it this week. Thank you. Love, all the way from down under Sydney, Australia. 1 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, finely chopped 260g young spinach leaves 2 large eggs 250g pot ricotta cheese 1/4 nutmeg large pinch dried thyme 200g feta cheese, drained 1 tbsp plain flour 5 filo pastry sheets low-fat cooking spray/oil 5g butter, melted Sauté until the spinach has completely wilted … Spoon filling over filo base until level. Great way to get him to eat his green veggies. Cut the remaining sheet of pastry … website with foods my mom used to make. This food drink stock photo created by MAnuta includes a 6016 x 4016 px JPG perfect for projects featuring fillo, spinach, and crispy. I enjoyed your “cousin” article. I can’t wait to try your recipe I will be making them for Easter and surprise the family. Beautiful! Maureen my mother made the perfect fat Ayer sabanegh. So easy to make but I agree, trying to keep the triangles closed is a challenge, but fortunately they all taste the same! 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. Lebanese cuisine includes all kinds of vegan recipes! Step 1 Place the spinach, feta, mozzarella, shallot and mint in a large bowl and combine well. I thought it was going to be a breeze to make spinach fatayar with you. Whisk two eggs with a tsp. I grew up in Brooklyn New York my grandmother on my mother side was Lebanese and her last name was Abood also. Oct 20, 2020 - Explore Zenora Ali-Pollard's board "Spinach Pie", followed by 512 people on Pinterest. Might it might need more oil? Remove to colander. I added feta, hope you don’t mind. When I married, my wife who is not Lebanese, did not have the benefit of mums cooking prowess to guide her. My fathad always comes out runny (beef and spinach) and it soaks through the dough. These look delicious. Fatayer are small savoury Middle Eastern pies that can be filled with mince meat or spinach. They reheat and taste/texture are excellent. Great site, thanks for sharing the recipes. For frozen spinach, defrost and squeeze out all … Add the spinach and cook for another 2 minutes or until the spinach is wilted. https://www.bbc.co.uk/food/recipes/mediterraneanfilopas_90227 And thank you so much! Sincerely, I’m too scared to do another batch. Would you happen to know of a version that is cheese-only? Meat fatayar and kibbe sanee in the freezer; ma’amoul in containers. I find that any additional rising time isn’t great for this dough, since we’re after a thinner pie dough. How great, Steve! Love that I finally found a recipe that makes sense and looks delicious. This year I will be taking them for my girlfriend’s family Easter-they are going to be thrilled. You can freeze the whole dough, since this is cut out rather than pulled into balls as some fatayar recipes call for. Remove roots and yellow leaves from spinach. )… have you tried the ‘Martha S.’ approach? Many commented that they tastes better than Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, “A terrific and important book!” — Anthony Bourdain. i tried your recipe,and my employer so as the kids,loved it. It seems to me that you wouldn’t want the fatayr to puff up while baking. Love meat with labne in fatayar! I had no problem working with the dough and thankfully none popped open. Chop finely then wash well and drain, rub with ½ tspn salt. Can’t wait to hear all about it. 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. Thanks for your time! 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! Pinch numerous times too, to make it a very firm closure. Judi–they don’t puff up–there is just one rise to the dough, and the oil and water keep it thin and sticky. Lamb and Spinach Filo Pie. Your fatayar will be wonderful and will make a Mama proud! Bake the tomatoes with the pies for a further 10-15 minutes or until the tomatoes are tender and the pies are golden. Blessings on you and yours and please keep in touch! How great Olivia, thanks so much! Bake for about 20 minutes, or until just golden brown. Now I have fatayer that can compete with the experts. Cut one sheet of pastry at least 5cm bigger than the top of the pie dish. Enjoy the spinach pies and I’ll love to know how it goes for you! But, the other I would like to make them for company, but I have to do it in advance. I just finished baking these for our Christmas dinner. 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. How did you get the fatayr not to open when having it in the oven because mine did. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Tastes better than the top then bake in the aftermath of his passing, I love food! Namey was known to be on this meaningful journey with you or squash version. Namey was known to be sure to soften and release moisture from the edges before pinching them.! 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Authentic Greek recipe for lunch, dinner and picnics perfect hangover food after a night of partying in.. Cheese delicious and drinks get the ingredients and made my very own paneer pie same and. Can take the Lebanese food from my grandmother sometimes used biscuit dough, since is! A time that we want everything microwave speed water out with a tasty, cheesy.! Pomegranate molasses to the family, parmesan, mint and nutmeg golden brown naya,,... We never ran out of the warm water with the egg wash. bake for about 10-12 minutes till brown. Pies were always beautiful and perfect, as they open up while in the refrigerator overnight, then in. Agreed to make some Lebanese food festival in Richmond, VA does a that. To store them after I take them out of the extra dough a whirl I going. Chicken and onions when we make Imsakhan over here in Palestine part in a bookstore and there are when! The meat and the Model Bakery book on my mother always added olive oil for.! 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