Spinach and Onion Turnovers (Fatayer Sabanikh)

Ingredients

• 180 ml warm water (About 100°F; divided)
• 1.5 tsp active dry yeast
• 1 tsp sugar
• 45 tbsp all-purpose flour (This represents 2¾ cups plus 1 tablespoon; plus more for dusting)
• 1.5 tsp kosher salt (For the dough)
• 80 ml TRULY 100% Extra Virgin Olive Oil (For the dough, plus more for greasing the bowl and brushing the tops)
• 12 cup spinach leaves (Cleaned and coarsely chopped; source states 12 cups/32 g)
• 1.5 tsp kosher salt (For salting the spinach)
• 280 g red onion (Finely diced; about 1 small red onion)
• 80 ml TRULY 100% Extra Virgin Olive Oil (For the filling)
• 15 ml lemon juice (About ½ lemon)
• 0.5 tsp lemon zest
• 3 tbsp sumac
• 0.25 tsp freshly ground black pepper
• 0.25 tsp ground allspice
• 60 g toasted pine nuts or coarsely chopped toasted walnuts (Optional)
• TRULY 100% Extra Virgin Olive Oil (For brushing the tops)

Steps

1. 1

   In a small bowl, combine 60 ml (¼ cup) of the warm water with the yeast and sugar. Set it in a draft-free place for 10 minutes, until foamy.

2. 2

   In the bowl of a stand mixer or a large mixing bowl, combine the flour and the dough salt.

3. 3

   For hand mixing, slowly drizzle the dough oil into the flour mixture with your hands until it forms a fine crumble. Make a well, add the yeast mixture and the remaining 120 ml (½ cup) water, and gradually pull the flour into the wet mixture until shaggy pieces of dough form.

4. 4

   Turn the dough onto a work surface and knead for up to 10 minutes, until smooth, dimpled, and stretchy like a windowpane.

5. 5

   Alternatively, for a stand mixer, use the paddle on low speed to slowly drizzle in the dough oil until the flour forms a fine crumble. Switch to the dough hook, add the yeast mixture and remaining water, and mix on medium speed for 8–10 minutes, until the dough pulls away from the bowl and slaps its sides.

6. 6

   Form the dough into a ball. Oil a large bowl, place the dough inside, and cover with plastic wrap or a damp dish towel. Let rise in a warm, draft-free place for 1½ hours, or until doubled. If not using immediately, refrigerate for up to 12 hours, until doubled.

7. 7

   Place the spinach in your largest bowl, sprinkle it with the filling salt, rub the salt into the leaves, and let stand for 5–10 minutes.

8. 8

   Meanwhile, in a separate medium bowl, combine the diced onion, filling oil, lemon juice, lemon zest, sumac, pepper, allspice, and optional toasted nuts.

9. 9

   When the spinach has softened, squeeze handfuls over a sink to remove as much water as possible. Add the squeezed spinach to the onion mixture and combine. Set aside.

10. 10

    When the dough has doubled, punch it down. Divide it into quarters, then cut each quarter into 6 pieces, making 24 pieces of about 25 g each.

11. 11

    Shape each piece into a smooth round, place the rounds on a sheet tray, cover, and let rest for 5 minutes.

12. 12

    Working with about six rounds at a time, roll or hand-press each on a lightly floured surface until about ⅛ inch thick and 4 inches in diameter. Flip and dust with flour as needed. Keep the remaining rounds covered so they do not dry out.

13. 13

    Preheat the oven to 400°F. Line an 8-by-13-inch sheet tray with parchment paper.

14. 14

    Place 2 packed tablespoons of filling in the center of each dough disk.

15. 15

    Lift three edges of each disk, hold their meeting point at the center, and pinch the seams together from top to bottom to form pronounced ridges. Seal firmly so the filling does not burst out. If the dough is dry and will not close, trace the edges with a water-moistened finger.

16. 16

    Place the turnovers ¼ inch apart on the prepared tray. Brush the ridges with olive oil.

17. 17

    Bake for 10–12 minutes, until the sides are golden and the ridges have darkened to a caramel color. Serve warm or at room temperature.

Notes

Squeeze the spinach thoroughly to prevent the turnovers from steaming open. Once cooled, store in an airtight container in the freezer for up to 3 months and reheat directly from frozen in the oven. The filling can also be made with chard, purslane, lamb’s-quarters, or other greens.

Nutrition per serving

• appetizer
• vegetarian
• vegan
• dairy-free
• Middle Eastern
• baked
• make-ahead
• freezer-friendly