Spinach and feta fatayer

Ingredients

• 500 g fresh spinach, blanched

• olive oil

• 1 onion, finely chopped

• ½ tsp ground allspice

• 1 tbsp sumac

• salt and pepper

• 250 g Persian feta

• 400 g puff pastry

• flour, for rolling

Preparation method according to: SBS Food

1-    Preheat oven to 180°C/Gas 4.

2-    Make sure that the spinach has all the excess water squeezed out, and then roughly chop.

3-    In a fry pan heat some olive oil; fry the onions until golden brown. Add the spinach, allspice, sumac and season well.

4-    Make sure all ingredients are mixed well. Add the feta and once it starts to melt remove it from the heat.

5-    Roll out the puff pastry on a lightly floured surface to 3–4 mm thick. Cut the puff pastry into 10 cm rounds with a pastry cutter. Take a round of puff pastry and lay it flat in your hand and put a dessertspoon in the middle.

6-    To make a traditional three-sided pie, lift up two sides and pinch the neighbouring edges together, making a thin-ridged joint. Lift the third side and join its two edges to the other sides to make a pyramid with a rounded base.

7-    Seal the openings by pinching the edges firmly all the way to the top. Do this with all the discs.

8-    Place the pies on foil on a baking sheet and bake in the oven for 25–30 minutes until golden brown.

 H.Zoghib