Joanna Gaines Fatayer is a traditional Middle Eastern savory pastry packed with spinach, cheese, or meat. Fatayers are a morning staple and are frequently offered with tea as a snack. This dish is so simple to create since it uses a simple handmade dough.
Fatayer by Joanna Gaines is Lebanese spinach pie with a wonderful sour spinach filling enveloped in a delicate pastry triangle.
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What Is Joanna Gaines Fatayer ?
The most identifiable flavor comes from Joanna Gaines Fatayer. The excellent spinach, onion, sumac, and pomegranate molasses filling is enclosed in a delicate, yet crunchy pastry.
These are called fatayer bi sabanekh in Arabic, or spinach fatayer.
Why You’ll Love This Recipe:
- Fatayer’s spinach has never tasted anything like this.
- You may save Joanna Gaines Fatayer in the freezer for future use.
- You can enjoy this spinach fatayer on the move – it’s the ultimate hand pie!
- Vegan and vegetarian diets may enjoy Fatayer by Joanna Gaines (although sans cheese)
Ingredients That You’ll Need:
The entire list of ingredients and their measurements may be found in the recipe card below. These are comments on some of the components.
- Spinach – Spinach can be utilized in the form of baby spinach leaves, English spinach, or frozen spinach. Be careful to finely slice the stems of English spinach before using it.
- Onion – Both white and brown onions are excellent choices.
- Sumac – a common Middle Eastern red spice made from sumac berries. This Joanna Gaines Fatayer dish features a lot of the tangy flavor of sumac. Online or at your local grocery, you may find sultanas. No, you should not skip this component.
- Pomegranate Molasses – another important Joanna Gaines Fatayer flavor, this time with a sweet-sour flavor profile. Cortas is my go-to brand, and it can be obtained at your local grocery or online. It’s not a good idea to omit this item from your diet.
- Flour – Plain and self-rising flour should be used in equal measure. In the event that you can, choose organic flour wherever possible. When cooked together, this two-flour mixture produces a flaky pastry with crunchy edges (where the triangle has been closed)
- Almond milk – This is my preferred plant milk, but you may use water or any other plant milk of your choice.
- Dry yeast aids in the rising of the dough. Make sure your yeast isn’t out of date.
How To Stop Joanna Gaines Fatayer From Opening During Baking?
Making the ultimate Joanna Gaines Fatayer necessitates consideration of a number of factors.
How To Make Joanna Gaines Fatayer
Prepare Fatayer Dough:
- Combine all of the dry dough ingredients in a large mixing basin. Once mixed, stir in all of the wet ingredients.
- When the dough begins to stick, knead it with your hands until it no longer sticks. Knead the dough for 4-5 minutes, or until smooth.
- Place the dough ball in an oiled proving dish. Allow it to rise for an hour in a warm environment, covered with cling film and a tea towel.
- In a large mixing basin, combine the spinach and a teaspoon of salt, massaging the salt into the leaves. Allow at least 10-15 minutes for the spinach to settle. Squeeze as much moisture from the spinach as possible using your hands and set it in a dry bowl.
- Combine the spinach with the other filling ingredients. Place the spinach combination in a strainer and prop it up in a bowl to enable the excess liquid to drain.
Spinach Fatayer Assembly:
What To Serve With Joanna Gaines Fatayer?
The Joanna Gaines Fatayer is delicious on its own or when accompanied by a side salad such as tabouli, Bacchus Purple Salad Radish, Roasted Beet Salad Seldon Simeon, Healthy Cabbage Salad, or fattoush.
I find that beginning a meal with a soup, particularly one that is light and airy like the one that I make with carrots and celery is a nice way to compliment the tastes of the Lebanese spinach pies, which tend to be rather understated.
- Use silverbeet greens (not the stem) instead of spinach. This is something I do frequently because the taste is just as good.
- Purslane can be used for spinach in this recipe for purslane pockets.
How To Store Joanna Gaines Fatayer?
An airtight jar of Joanna Gaines Fatayer may be kept refrigerated in the refrigerator for a few days. If the dough softens, even more, they’ll still be delicious! Before storing the ready fatayer, make sure it has cooled down fully.
Yes, it is critical to remove as much water as can from the Joanna Gaines Fatayer filling before combining it with the filling and placing it in the appliance. Excess water may be drained from your filling by placing it in a colander on top of it. This is an important stage in the drying process since it helps to remove excess moisture.
- Filling – The filling for your Joanna Gaines spinach Fatayer should be completely dry before baking. The Fatayer will open up during baking if the filling is too wet. Make sure to drain the filling in a colander with a bowl underneath it once it’s been combined together. The filling should be kept in the colander while you are preparing your Fatayer. Prepare the filling by chopping it into tiny pieces. When trying to seal the dough, the chunky filling will be more difficult to work with. If you’re not sure if your filling is salty enough, taste it first.
- Moisture – Keep moisture to a bare minimum. Allow no moisture to accumulate on the dough when handling. Moisture will cause your Joanna Gaines spinach Fatayer to not seal at the seams.
- Dough – While working with the dough, keep it covered with a tea towel or cling film to prevent it from drying out. I like to measure out individual dough balls rather than cutting the dough using a 10cm (about. 4 inches) broad dough cutter.
- Rolling – Pat the dough into a circle with your fingers, then roll it out into a bigger circle. The dough should be around 2.5mm thick (approx. 1 inch)
- Salting spinach – Allowing spinach to soak in salt for 10 minutes aids in the removal of moisture. Squeeze as much juice as you can from the spinach.
- Creating spinach triangles – Fold two ends of the round dough together, pinch off the center about a third of the way, and fold the next side. This will result in a straight triangle.
- Storing – While vegan Joanna Gaines spinach Fatayer is best served right away, they may be kept in the fridge in an airtight jar for a day or two. The pastry may soften further, but it will still taste delicious!
- Oven – You may bake them at 230C (440F) till brown (my oven is currently unreliable, so I stayed to the 220C mark – it’s essential to note that each oven differs)
How Do You Eat Joanna Gaines Fatayer?
For breakfast, you may serve Joanna Gaines Fatayer with a cup of hot tea and some fresh-cut veggies. Alternatively, they can be served as a light meal or as a snack throughout the day.
Can You Freeze Joanna Gaines Fatayer?
The answer is without a doubt “yes!” The Fatayer by Joanna Gaines is ideal for freezing. Once the fatayer has cooled down, place it in a freezer bag and store it in the freezer for up to a month at a time.
Can You Freeze The Joanna Gaines Fatayer Filling?
Because it would add moisture, I wouldn’t recommend freezing the Joanna Gaines Fatayer filling. If you want to save time, I recommend making the filling 1-2 days in advance and refrigerating it.
Amount Per Serving
- Calories 294
- Total Fat 13g
- Saturated Fat 2.8g
- Trans Fat 0.1g
- Cholesterol 10mg
- Sodium 452mg
- Potassium 292mg
- Total Carbohydrate 36g
- Dietary Fiber 2.7g
- Sugars 2.4g
- Protein 8.6g
- Vitamin A 63%
- Vitamin C 16%
- Calcium 11%
- Iron 9%
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Servings 26 pieces
- Amount Per Serving
- Calories 294
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 2.8g14%
- Trans Fat 0.1g
- Cholesterol 10mg4%
- Sodium 452mg19%
- Potassium 292mg9%
- Total Carbohydrate 36g12%
- Dietary Fiber 2.7g11%
- Sugars 2.4g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.