How to Prepare Award-winning Spinach turnovers - fatayer bi sabanegh

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, spinach turnovers - fatayer bi sabanegh. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Spinach turnovers - fatayer bi sabanegh is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Spinach turnovers - fatayer bi sabanegh is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have spinach turnovers - fatayer bi sabanegh using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Spinach turnovers - fatayer bi sabanegh:

1. Take - For the dough:
2. Take flour
3. Make ready dried yeast, dissolved in ¼ cup warm water
4. Get water
5. Get vegetable oil
6. Prepare salt
7. Get For the stuffing:
8. Make ready onion, minced
9. Get fresh spinach
10. Make ready vegetable oil
11. Make ready sumac
12. Get pomegranate syrup, if available
13. Make ready salt

Instructions to make Spinach turnovers - fatayer bi sabanegh:

1. In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well.
2. Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed.
3. Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises.
4. Meanwhile, start preparing the stuffing by washing the spinach, drying it and mincing it coarsely. Make sure to dry very well the spinach because too much moisture affects the dough when filled.
5. In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well.
6. After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into small 8 cm diameter circles using a circular pastry cutter.
7. Put 1 tablespoon of the stuffing in the center of each circle. Hold the dough from 3 sides and fold it in the form of a triangle, press sides together to seal well. Lightly grease two oven pans with vegetable oil and place the pies on them; pinched side up.
8. Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown.
9. They can be served hot or cold.

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