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Lunch · Lebanese

Fatayer bi Sabanekh (Spinach and Sumac Pies with Tomato Salad)

50 min Serves 4 ~596 kcal/serving ~£10.50 (£2.63/serving) Dairy-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g spinach
  • 2 onion
  • 1 tbsp sumac
  • 2 lemon
  • 5 tbsp olive oil
  • 500 g ready-made pizza dough
  • 1 tbsp plain flour
  • 4 tomatoes
  • 1 cucumber
  • 15 g fresh mint

Nutrition (per serving)

Calories
596 kcal
Protein
17.4 g
Carbohydrate
75.7 g
of which sugars
13.7 g
Fat
23 g
of which saturates
3.3 g
Fibre
11.8 g
Salt
1.78 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 220C (200C fan, gas 7). Finely chop the spinach, rub it with 1 tsp salt for 2 minutes and leave for 10 minutes, then squeeze out as much liquid as you can with your hands.

  2. 2

    Mix the spinach with the very finely chopped onions, the sumac, the juice of 1½ lemons and 3 tbsp olive oil.

  3. 3

    Roll out the ready-made pizza dough thinly, about 3mm, on a surface dusted with the plain flour and cut into 10cm rounds; you should get about 16. Put a heaped tablespoon of filling in the middle of each, squeezing it again, then bring up three sides and pinch the seams firmly together into a triangle.

  4. 4

    Put on oiled baking paper on 2 trays, brush with 1 tbsp oil and bake for 15-18 minutes until golden.

  5. 5

    Chop the tomatoes, cucumber and mint and dress with the remaining lemon juice and oil and a pinch of salt. Serve the pies warm with the salad.

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