Best 2 Spinach Triangles Fatayer Sabanegh Recipes
Embark on a culinary journey to the heart of the Middle East with our delectable Spinach Triangles (Fatayer Sabanegh), a true masterpiece of Levantine cuisine. These golden-brown pastries, also known as Sabanekh, are a symphony of flavors and textures that will tantalize your taste buds. Discover the art of crafting these delightful treats with our easy-to-follow recipes, featuring both traditional and modern variations. From the classic spinach and onion filling to innovative combinations like feta and mint, there's a perfect recipe for every palate. Prepare to impress your family and friends with these irresistibleSpinach Triangles, a culinary treasure that embodies the essence of Middle Eastern hospitality.
Here are our top 2 tried and tested recipes!
SPINACH TRIANGLES (FATAYER SABANEGH)
A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!!
Provided by Lucy Mirabella Nino
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
- In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
- Melt butter in a small saucepan over low heat, and set aside.
- Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
- To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
- Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 18.4 g, Cholesterol 32.5 mg, Fat 16.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 8.6 g, Sodium 242.9 mg, Sugar 0.9 g
JIDDO'S FATAYER SABANEGH (SPINACH TRIANGLES)
These delicious, lemony spinach pies are perfect as maza (appetizers), or serve them with other Middle Eastern dishes.
Provided by MissChefBaker
Categories Appetizers and Snacks
Time 1h45m
Yield 15
Number Of Ingredients 13
Steps:
- In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
- Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
- Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
- Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.
Nutrition Facts : Calories 131 calories, Carbohydrate 23.9 g, Fat 2.6 g, Fiber 5.3 g, Protein 6.3 g, SaturatedFat 0.4 g, Sodium 397.8 mg, Sugar 1.8 g
Tips:
- To make the perfect spinach filling, wash the spinach thoroughly and squeeze out all the excess water. Wilt the spinach in a large skillet with a little olive oil until it is tender and then season with salt, pepper, and garlic.
- To make the dough, use a combination of all-purpose flour and bread flour. This will give the triangles a crispy exterior and a chewy interior.
- When rolling out the dough, make sure to use a lightly floured surface. This will prevent the dough from sticking.
- To fill the triangles, place a spoonful of the spinach filling in the center of each triangle. Fold the dough over the filling and seal the edges with a fork.
- When baking the triangles, brush them with a mixture of egg yolk and water. This will give them a golden brown crust.
Conclusion:
Spinach triangles are a delicious and versatile appetizer or snack. They can be served with a variety of dips, such as hummus, tzatziki, or tahini. They can also be enjoyed on their own. With their flaky crust and savory spinach filling, these triangles are sure to be a hit with everyone who tries them.
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