Spinach Triangles (Fatayer Sabanegh)

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Description

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!!

Ingredients

  • 4 cups fresh spinach leaves, chopped
  • 1 pinch salt
  • 1 onion, finely chopped
  • 1 pinch salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons ground sumac
  • 2 tablespoons pine nuts (Optional)
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon ground black pepper
  • 1 cup butter
  • 1 (16 ounce) package frozen phyllo dough, thawed

Instructions

  1. Place the chopped spinach in a bowl with a pinch of salt
  2. and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
  3. In a separate bowl
  4. combine the chopped onion with a pinch of salt
  5. and stir for about 1 minute to wilt the onion. Add the wilted spinach
  6. olive oil
  7. sumac
  8. pine nuts
  9. lemon juice
  10. and pepper
  11. and stir to combine. Let the stuffing mixture rest for 5 minutes
  12. and then drain off the liquid.
  13. Melt butter in a small saucepan over low heat
  14. and set aside.
  15. Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  16. Place a phyllo sheet onto a flat surface
  17. and brush it lightly with melted butter. Place a second sheet on top of the first sheet
  18. 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.
  19. To fold a triangle
  20. place a tablespoon of filling centered at the top end of a phyllo dough strip
  21. and fold the right corner across and down
  22. to make a pointed
  23. filled dough pocket at the top of the strip. Fold the pocket down one more turn
  24. like folding a flag
  25. 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
  26. filled triangle of dough. Repeat with the remaining filling and phyllo dough.
  27. Place the filled triangles onto the prepared baking sheets
  28. and brush them with butter. Working in batches if necessary
  29. bake in the preheated oven for 12 to 15 minutes per batch
  30. until the triangles are golden brown.

Prep Time: 1 hr

Cook Time: 15 mins

Total Time: 1 hr 15 mins

Servings: 15

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