Fatayer with Spinach and Zaatar (Easy and vegan friendly)

How to make Fatayer with Spinach and Zaatar a delicious middle eastern stuffed flatbread though I’m using wild garlic as it’s amazing plus zaatar doesn’t grow here unfortunately 🙁

Fatayer is a Middle Eastern flat bread pastry bursting with flavour and tradition. These delectable hand pies feature a soft, golden crust enveloping a sumptuous filling of spinach, onions, and aromatic herbs. Known for their irresistible taste and satisfying texture, Spinach Fatayer are a beloved delicacy enjoyed across the Levant region.

Perfect for snacking, appetizers, or a light meal, Spinach Fatayer offer a delightful blend of flavors and nutrients. Whether enjoyed warm or at room temperature, these savory pastries are a comforting and wholesome treat for any occasion.

Packed with spinach, a nutrient-rich leafy green, Spinach Fatayer provide a delicious way to incorporate greens into your diet. With their satisfying taste and cultural significance, they’re a must-try for anyone craving a taste of authentic Middle Eastern cuisine. Join the culinary adventure and discover the joy of Spinach Fatayer today!

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All purpose flour – 3 cups
1 cup warm water
1/2 plant milk
1/2 cup olive oil
1 teaspoon yeast
1 tablespoon sugar
1 teaspoon salt
Filling:
300g spinach
1 large handful wild garlic or fresh zaatar if you have
1 large onion
Juice of half a lemon
1 tablespoon dry Zaatar (can be easily found in Asia markets / Arab grocery shops)
1 tablespoon Sumac (same as above)
2 teaspoons salt.

Enjoy

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beautiful people today you’re going to
learn how to make fataya which is a
stuffed flatbread with spinach and a
whole bunch of herbs it’s
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delicious for the dough you’re going to
want three cups of allpurpose flour 1
cup of warm water half a cup of
plant-based milk half a cup of olive
oil 1 teaspoon of dry yeast 1 tbsp of
sugar and a te spoon and a half I’d say
of
salt start off by running the flour
through a SI make it nice and
Airy add in the dry ingredients give it
a good stir get everything
incorporated then go in with the water
and all the rest of the
liquids I’m going to give that a good
need I’m going to cover that up and I’m
going to set that aside for a couple of
hours even over night is fine now I’m
just coating that dbo in olive oil so it
doesn’t dry up I’m going to cover it
with cling film as you can see
beautiful moving on to the filling I’ve
got 300 G of fresh spinach now usually
you’d be using fresh Z but that doesn’t
grow here so what’s in season is Wild
Garlic and it’s delicious I’m using that
you’re going to want one large onion
finely chopped the juice of half a lemon
a tablespoon of Zat and sum both can be
be found at your local Asia Market and 2
teaspoons of salt start off by lightly
frying the onions on a medium flame I’m
going to be chopping up the wild garlic
and if you can’t get this just double up
on the dried zatar adding a few extra
teaspoons generally as I said this is
made with fresh zatar leaves if you can
get those it’s absolutely amazing but it
also works really really well with the
wild garlic I’m adding in the spinach
letting that Wilt adding in the
salt the sumak and the zat like I said
you can get this in any Asia Market
preferably the ones that have like an
Arab section there that’s where you’ll
find this squeezing in the juice of half
a lemon I’m going to give that a good
stir letting it cool down and setting it
aside now I’m going to take my dough I’m
going to get a handful nice little bow
and I’m just going to fold it in on
itself going to lay that flat and I’m
going to roll that into a kind of oval
shape it doesn’t have to be
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perfect next I’m going with about 2
tablespoons of the filling and then with
the olive oil I’m just coating the outer
edge very lightly don’t overdo it
because it won’t
stick now I’m just folding in the three
outer edges to basically make a stuff
triangle I’m going to coat that with
olive oil that’s going to give it a nice
brown color in the oven speaking of
which preheat it on 180° Co 355 F I’m
just going to sprinkle on there some
dried Z and also optional Nigella seeds
these pack so much flavor when you bite
into them they’re
amazing I’m going to stick that in there
for about 20 minutes to half an hour and
take a look at the result absolutely
gorgeous I had an issue with the
lighting on this shot so it looks a bit
dull but on the next one as you can see
came out absolutely
beautiful every single bite you take out
of this is just bursting with flavor
it’s so nice and I really recommend you
try this it’s lovely folks I hope you
enjoyed this recipe if you like vegan
food from all around the world make sure
you hit that subscribe button leave a
like leave me a comment let me know
where you guys are from always a
pleasure to read your comments ciao for
now love you all and I will see you on
the next
one