Spinach Triangles (Fatayer Sabanegh)

Name: Spinach Triangles (Fatayer Sabanegh)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 45
Cuisine: Global
Ingredients: 237 milliliters butter; 1 teaspoons ground black pepper; 2 Tbsps ground sumac; 3 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 454 grams package frozen phyllo dough, thawed; 1 pinch salt; 946 milliliters fresh spinach leaves, chopped

Spinach Triangles (Fatayer Sabanegh) might be a good recipe to expand your hor d'oeuvre recipe box. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 74 calories. This recipe serves 45. Head to the store and pick up phyllo dough, ground pepper, spinach leaves, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.

Ingredients you will need

Spinach

Juice

Salt

Equipment you will use

Bowl

In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion.

Ingredients you will need

Onion

Salt

Equipment you will use

Bowl

Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine.

Ingredients you will need

Lemon Juice

Olive Oil

Pine Nuts

Spinach

Pepper

Sumac

Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.

Ingredients you will need

Stuffing

Melt butter in a small saucepan over low heat, and set aside.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter.

Ingredients you will need

Butter

Place a second sheet on top of the first sheet, and brush with melted butter.

Ingredients you will need

Butter

Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.

Ingredients you will need

Roll

To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.

Ingredients you will need

Filo Pastry

Dough

Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Oven