Lebanese Spinach Pies Fatayers - flour

Method

• Ajeen (dough).
• Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
• Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
• Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
• Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
• Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
• Filling.
• Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
• Filling:
• Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with 1/2 tspn salt. Drain spinach again with your hands to dry.
• Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
• Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
• Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
• Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
• Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.