(Makes around 60 pastries)
Calories (Per serving): 401
Carbs: 69 g
Fat: 9 g
Protein: 14 g
INGREDIENTS
For the dough
1 kg plain flour
1/4 cup olive oil
1/2 Tsp salt
1-2 cups of cold water (maybe a little less maybe a little more depending on dough)
A little extra dough for dusting work surface
A lot of people add yeast to their dough- but I prefer my mom's recipe which has a crunch rather than a pillowy texture.
For the filling
6 small bunches of spinach (1 kg)
4 medium onion finely chopped
1/2 Tsp salt on onion to remove excess water
1-1 1/2 Tbsp sumac
2 Tbsp Olive oil
1 lemon squeezed
Salt
1/2 Tsp chilli
small bowl of vegetable oil to glaze before baking
INSTRUCTIONS
For the dough
In the bowl of a large food processor fitted with a dough blade, combine flour, salt & the water.
Gradually stir in the oil, until dough comes together.
On a lightly floured surface, knead until soft and elastic.
Place in large bowl, cover with a damp warm cloth, and let rest for a minimum of 1 hour.
For the filling
Wash the Spinach leaves several times in salted water to remove the sand.
Finely chop the spinach and strain in a colander- use your hands to squeeze out any excess moisture.
Finely chop the onions and place in medium bowl with salt. Squeeze any excess water out & place on top of the spinach.
Stir in the sumac, salt, olive oil & chilli.
Drain the filling in a colander to ensure the Ftayir stays crunchy while baking.
Preheat oven to gas mark 7 (220 degrees Celsius).
Divide the dough unto quarters, covering the unused dough.
Dust your work surface with a little flour, and roll the dough until around 5mm thick. Use a 4 inch wide cookie cutter to cut out the dough.
If you don't have a cookie cutter, you can use any sized mug or cup.
Place about 1 tablespoon filling in the centre of each circle.
Pinch the 3 three edges of the circle into the centre.
Pinch along the sides of the inner triangle.
You want the Ftayir to take the shape of a Mercedes sign.
Lightly brush each pastry with a little vegetable oil & place on a non-stick baking sheet.
Bake for around 15-20 minutes or until golden.
Now's the hard part... Let the Ftayir cool before serving- It will certainly be worth the wait when the warm dough crisps up & you take that first bite!
RECIPE NOTES
Raw ftayir pastries can be frozen for future use. Simply thaw & bake.
In the unlikely even that you have leftovers- these can also be frozen but use within a month.
Try the freshly baked ftayir with a squeeze of fresh lemon, or dip into Greek yogurt (or our creamy labne)!
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