Spinach Triangles (Lebabnon)

Cookbook

Spinach Triangles
(Fatayer bil-Sabanegh)

In homes in Lebanon, these triangles are made small and dainty, while those sold in bakeries and sandwich shops are much larger.

Serves 4

For the dough:
1 cup unbleached all-purpose flour, plus more for kneading
1/4 teaspoon salt
2 tablespoons vegetable oil

For the filling:
5-6 ounces spinach, finely shredded (about 4 cups)
salt
1 small onion, very finely chopped
1/4 teaspoon finely ground black pepper
1 tablespoon ground sumac
1 tablespoon pine nuts
juice of 1/2 lemon, or more to taste
1 tablespoon extra-virgin olive oil

1. Sift the flour and salt into a mixing bowl and make a well in the center. Pour in the oil and work into the flour with your hands until it is completely absorbed and the flour looks like grated cheese. Add 1/4 cup water and knead until the dough is smooth and elastic. Form into a ball, cover with a damp cloth, and let rest while you prepare the filling.

2. Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

3. Put the shredded spinach in a mixing bowl, sprinkle with a little salt, and rub with your fingers until it wilts.

4. Season the chopped onion with a little salt and the pepper and again rub with your fingers to soften it before adding to the spinach. Add the sumac, pine nuts, lemon juice, and olive oil and mix well. Taste and adjust seasoning if necessary-the filling should be quite strongly flavored to offset the mild pastry.

5. Divide the dough into 4 pieces and roll each into a ball between the palms of your hands. Flatten one slightly and dip all sides into flour. Shake off the excess flour and roll out into a 6-inch disk, about 1/16 inch thick.

6. Drain the spinach mixture of any liquid and put a quarter of it in the middle of the disk of dough. Think of the disk as having 3 sides, each 1/3 of the circumference. Lift 2 sides and pinch together, halfway down, to make a thin raised joint. Lift the third, open side and pinch it equally to both loose edges in order to form a triangle with a thin raised inverted y in the middle—be sure to pinch the pastry tightly together so that it does not open during baking. Carefully transfer the filled pastry to the lined baking sheet and make the rest of the triangles in the same way.

7. Bake in the preheated oven for 10-15 minutes, or until golden, and serve warm or at room temperature. These will freeze very well either before or after baking.

Buy the Book!

from:
Mediterranean Street Food
Stories, Soups, Snacks, Sandwiches, Barbecues,
Sweets, and More, from Europe, North Africa,
and the Middle East
by Anissa Helou
HarperCollins Publishers
ISBN: 0060195967
Hardcover, 304 pages
$29.95; $44.95 (CAN)
Recipe reprinted by permission.