Fathayir - Spinach Pies Recipe
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Ingredients: |
Ingredients:
1 loaf frozen bread dough – 2 lbs. dough = 20 pies (Take the dough out of the freezer the night before and refrigerate. If you want them for lunch, take the dough out of the refrigerator at 7 a.m. and place in a large gresed bowl to rise.)
or
2 cans of Pillsbury refrigerated biscuits - easiest
or
buy dough from bakery
or
make your own bread dough – most time consuming - make a recipe that calls for 3 1/2 - 4 cups of flour
Filling.
2 bags spinach, washed, and chopped coarsely*
or
2 - 1 lb.packages of chopped frozen spinach
6 scallions or medium onion, chopped
1/3 c grated onion
1 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pepper to taste
½ c. oil
½ -3/4 c. lemon juice (½ tsp. lemon powder is best because the filling will be less wet) adjust to taste
¼ c. snobur or walnuts.
Taste for seasoning.
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Directions: |
Directions:* After spinach has been chopped, sprinkle lightly with salt; toss, and set aside for about 5 minutes. Then squeeze out as much water as possible. This is very important.
After the dough has risen once, break off balls of dough a little smaller than a tennis ball and flatten with fingers. Cover and let the dough rest. Roll out rounds with a rolling pin.
If using biscuit dough, the fithayir will be smaller. Place heaping tablespoons of filling on the rounds and pinch together in the shape of triangles. Work rapidly because the spinach wets and the dough and they will open up.
Be careful not to get juices on edges when closing because they won’t stick. Dip fingers in flour to correct this.
Paint tray and the tops of the fithayir with a little oil. Bake at 400 degrees on the bottom shelf of the oven for about ten minutes or until the bottoms are brown. Raise the tray to the middle shelf and continue to bake until nicely brown. This takes about 15 to 20 minutes in all. If using biscuits, this takes about 15 to 18 minutes.
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