Name: Fatayer bi Sabanikh (Spinach Pies)
Ingredients: 120 g (4 oz) walnuts, coarsely chopped (optional); 1 kg (2 lb) fresh spinach or 750 g (1½ lb) frozen leaf spinach; 1 onion or 5 spring onions, finely chopped; ½–1 teaspoon allspice (optional); Juice of 2 or more lemons; Seeds of 1 pomegranate or 3 tablespoons raisins (optional); Salt and pepper; 4 tablespoons olive oil

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Bread dough as for lahma bi ajeen, using 500 g (1 lb) flour.

Ingredients

Filling

1 kg (2 lb) fresh spinach or 750 g (1½

Method

If using fresh spinach, remove thick stems, wash and squeeze dry, then chop and shred. Heat the oil in a large saucepan and cook, stirring until the spinach crumples to a soft mass. Or de-frost frozen spinach, squeeze and chop. Mix in a bowl with the rest of the ingredients. The lemon should make the filling very sharp.

Divide the dough into about 30 small lumps and flatten into 8-cm (3