FATAYER BI SABANEKH (LEBANESE SPINACH PIES)
About 25 small pies
These sumac-scented pies are a favorite of ours. They make a wonderful addition to a mezze platter accompanied by a bowl of Tahini Dressing. For a larger, flakier spinach pie, see Spanakopita.
Set aside in a colander to thaw and drain:
- 12 ounces frozen spinach
Prepare the dough for:
- ½ recipe No-Knead Refrigerator Rolls, using olive oil instead of butter or shortening and using 1 egg yolk instead of 1 egg
Proceed through the first rising, and do not refrigerate.
While the dough rises, prepare the filling. Press the thawed spinach in the colander to get out as much liquid as possible. Transfer to a medium bowl and stir in:
- ½ cup finely chopped onion
- (⅓ cup crumbled feta)
- ¼ cup pine nuts or coarsely chopped slivered almonds, toasted
- 2 tablespoons ground sumac or the finely grated zest of 1 lemon plus 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ¾ teaspoon salt (½ teaspoon if using feta)
Position racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.
Transfer the dough to a lightly floured work surface and knead it briefly to deflate it. Roll it out to a ⅛-inch thickness. Cut into 3- to 4-inch rounds with a biscuit cutter. Gather the dough scraps into a ball and wrap in plastic wrap. Place 1 scant tablespoon filling in the center of each dough round. To shape, bring three sides of the dough together in the center and pinch them closed to form a triangle. Repeat with the remaining dough and filling. You may re-roll the dough scraps up to 3 times to cut out more rounds. Place the pies on the prepared baking sheets and brush with:
- Olive oil
Bake until golden brown, about 15 minutes, rotating the baking sheets front to back and switching oven racks halfway through. Serve hot, warm, or cold.