Spinach fatayer

Ingredients

• 105 g all-purpose flour (about ¾ cup)
• ½ teaspoon active dry yeast
• A pinch of sugar
• ¼ teaspoon salt, for the dough
• 80 ml lukewarm soy milk
• 25 ml olive oil, for the dough
• ½ small red onion
• 1 ripe plum or vine tomato
• 2 scallions
• 3 tablespoons olive oil, for the filling
• 200 g frozen spinach
• ½ teaspoon lemon zest
• ½ cup fresh parsley
• 5-6 fresh spearmint leaves
• ¼ teaspoon ground black pepper
• ½ teaspoon sweet paprika
• ¼ teaspoon salt, for the filling
• 1 teaspoon cornstarch
• 4 tablespoons water

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of lemon
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of tomatoes

Instructions

1. For the dough, mix the flour, yeast, salt and sugar in a bowl. Make a well in the center, add the soy milk and oil and mix until a dough starts to form. Knead by hand for 12-14 minutes (8-10 with a stand mixer), until smooth, elastic and slightly sticky. Cover with a towel and let it rest somewhere warm while you make the filling.
2. For the filling, finely chop the onion, tomato, scallions, parsley and spearmint.
3. Heat the oil in a deep skillet over medium-high heat and cook the onion for a couple of minutes. Add the tomato and cook for a couple more minutes. Add the scallions and stir.
4. Add the salt, lemon zest, paprika, pepper, parsley and spearmint and mix. Add the spinach, cover and cook over medium heat for 4-5 minutes, stirring now and then.
5. Dissolve the cornstarch in the water and add it, stirring quickly, until it thickens to a soft, creamy consistency. Take it off the heat and let it cool.
6. Take the dough out of the bowl, knead it briefly on a floured surface and divide it into 8 equal balls.
7. Roll each ball out into a thin oval. Put 1 tablespoon of filling in the center and fold three edges inward until they meet in the middle, forming an open or closed triangle. Pinch the seams firmly so they don't open in the oven.
8. Place them on a baking sheet lined with parchment paper as you go. At this point you can freeze them, unbaked.
9. Preheat the oven to 210°C (410°F), conventional (top and bottom heat), and bake them on the middle rack for 12-14 minutes, until golden.
10. Transfer them to a wire rack and let them cool slightly before serving. They keep for 3-4 days in the fridge (the bread softens, but a few minutes in the oven fixes it).

Nutrition facts

Approximate, per serving (about 82 g). Calculated with data from USDA FoodData Central.