Jiddo'S Fatayer Sabanegh (Spinach Triangles) Recipe

Name: Jiddo'S Fatayer Sabanegh (Spinach Triangles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons white sugar; 1 1/2 teaspoons active dry yeast; 1 1/4 cups warm water (110 degrees F to 115 degrees F); 1 1/2 teaspoons salt; 2 tablespoons olive oil; 3 cups whole wheat flour; 3 pounds fresh spinach, rinsed and stems removed; 2 medium onions, finely chopped; 2/3 cup lemon juice; 4 cloves garlic, finely chopped; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh mint leaves; 3/4 teaspoon garlic salt

Servings: persons

1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
1 1/4 cups warm water (110 degrees F to 115 degrees F)
1 1/2 teaspoons salt
2 tablespoons olive oil
3 cups whole wheat flour
3 pounds fresh spinach, rinsed and stems removed
2 medium onions, finely chopped
2/3 cup lemon juice
4 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
3/4 teaspoon garlic salt

1
In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
2
Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
3
Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
4
Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons white sugar, 1 1/2 teaspoons active dry yeast, 1 1/4 cups warm water (110 degrees F to 115 degrees F), 1 1/2 teaspoons salt, and more.

Yes, Jiddo'S Fatayer Sabanegh (Spinach Triangles) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jiddo'S Fatayer Sabanegh (Spinach Triangles)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions