Fatayer (or fitiir) is a traditional Lebanese mezze that consists of a spinach stuffed turnover, also popular in Turkey and Middle Eastern countries.
For the filling
2lbspinach, chopped, washed and drained
2onions, cut into small cubes
5tablespoonsolive oil(or sunflower oil)
3lemons, freshly squeezed
For the dough
½cupsunflower oil(or olive oil)
1teaspoonactive dry yeast
½cupwarm water(more or less)
The day before, mix all the filling ingredients in a frying pan over a high heat.
Brown, stirring regularly, for 10 minutes.
Cool and reserve in the refrigerator.
The next day, mix this stuffing well and add into a colander.
In the bowl of a stand mixer, add the flour, semolina, salt, sugar, milk powder and mix well.
Dig a well in the center and add in the yeast.
Add the oil, and the white vinegar and, while adding the water gradually, knead until obtaining a smooth dough that separates from the sides of the bowl and can be collected as a ball around the dough hook.
Place the dough in a bowl, coat with a little oil on the surface, cover it with a cloth and let it sit for one hour at room temperature.
Roll the dough into a large disc and cut into small circles 3 inches (8 cm) in diameter.
Drop 1 tablespoon of spinach stuffing in the center of each circle.
Lift the 3 ends and fold them inwards so as to completely enclose the stuffing and form a triangle and then pinch the edges to seal them well.
Arrange the fatayer on a baking sheet lined with parchment paper and bake at 350 F (180°C) until the base is fully baked and the surface is lightly browned.