Spinach pies (Fatayer sabanekh) from Falastin: A Cookbook (page 296) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped salad: three ways - original version (Salata Arabieh 1); Chopped salad: three ways - tahini version (Salata Arabieh 2); Chopped salad: three ways - yoghurt version (Salata Arabieh 3)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • reader1trees on March 28, 2024

    This is a sort of hybrid dough/pastry which uses both self-raising flour and yeast to rise, the resulting dough is very easy to work with and bakes to a lovely rich texture. I discovered that a 500g bag of frozen spinach defrosts to just over 300g of spinach which is rather annoying, I also had to chop mine because it had quite a few thick stalks in it. Once I'd dealt with that the dough was easy to roll and shape and the end result was delicious, these are quite robust so could be taken on picnics or in lunchboxes and do taste good when cold. I plan to make the pastry again and will vary the filling as I'm sure anything reasonably dry would work.

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