Steps to Prepare Super Quick Homemade Filled Spinach Pies: Ftayer bi Sbanegh

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Award-winning Filled Spinach Pies: Ftayer bi Sbanegh. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Filled Spinach Pies: Ftayer bi Sbanegh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Filled Spinach Pies: Ftayer bi Sbanegh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Filled Spinach Pies: Ftayer bi Sbanegh is 40 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Filled Spinach Pies: Ftayer bi Sbanegh estimated approx 30 mins.

To get started with this recipe, we must first prepare a few ingredients. You can have Filled Spinach Pies: Ftayer bi Sbanegh using 13 ingredients and 9 steps. Here is how you can achieve it.

These golden baked pastries stuffed with spinach, onion & sumac are excellent for a breakfast or a snack.

Ingredients and spices that need to be Take to make Filled Spinach Pies: Ftayer bi Sbanegh:

1. For the Dough:
2. 3 cups flour
3. 1/2 tablespoon dried yeast, dissolved in 1/4 cup warm water
4. 1/2 cup water
5. 1/4 cup vegetable oil
6. 1 teaspoon salt
7. For the stuffing:
8. 2 kg fresh spinach
9. 1 onion, minced
10. 1/4 cup vegetable oil
11. 3 teaspoons sumac
12. 1 teaspoon pomegranate syrup, if available
13. 2 teaspoons salt

Steps to make to make Filled Spinach Pies: Ftayer bi Sbanegh

1. In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well.
2. Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed.
3. Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises.
4. Meanwhile, start preparing the stuffing by washing the spinach, drying it and mincing it coarsely. Make sure to dry very well the spinach because too much moisture affects the dough when filled.
5. In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well.
6. After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into small 8 cm diameter circles using a circular pastry cutter.
7. Put 1 tablespoon of the stuffing in the center of each circle. Hold the dough from 3 sides and fold it in the form of a triangle, press sides together to seal well. Lightly grease two oven pans with vegetable oil and place the pies on them; pinched side up.
8. Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown.
9. They can be served hot or cold.

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