Spinach and Cheese Fatayer

Instructions

• Dough:

  • In a large bowl, mix together flour, yeast, sugar, and salt.
  • Gradually add water while mixing. When the dough ball starts to form, add olive oil and knead until soft and slightly sticky.
  • Cover it and let it rise for 1 hour, or until it has doubled in size.

• Filling:

  • While the dough rests, sprinkle the chopped spinach with 1 teaspoon of salt, then squeeze out any excess water.
  • Sprinkle the diced onions with ½ teaspoon of salt, sumac, and cumin. Use your hands to massage the onion mixture, which will help soften it and remove excess liquid.
  • Add the onions to the spinach, then mix in citric acid, and olive oil. Stir well to combine.

• Assemble the Fatayer:

  • Preheat the oven to 200°C.
  • Divide the dough into 40 equal pieces and roll each into a ball. Cover and set aside.
  • Lightly grease a clean countertop with olive oil. Flatten one dough ball with your hands into a circle approximately ¼ cm thick.
  • Place 1 tablespoon of the spinach mixture in the middle of each dough circle and top with ½ of a Puck Cream Cheese Square.
  • Fold two sides of the dough circle over each other to form a triangle shape, pressing the dough down over the filling to seal it. Finally, close the third side, making sure the edges are securely sealed.
  • Place the fatayer on a baking tray and brush the tops with olive oil.
  • Bake for 7-10 minutes, or until golden brown.
  • Remove the fatayer from the oven and immediately cover with a clean cloth to keep soft until serving.