INGREDIENTS: This quantity will make 50-70 depending on the diameter of the cutter.
3 cups Flour 00 (can be substituted for all-purpose flour)
2 cups organic pastry flour (can be substituted for all-purpose or cake or whole wheat flour)
1 Tablespoon of dry yeast
1 Tablespoon sugar
1 Tablespoon salt
3/4 cup oil (canola, or olive oil)
1 1/2 cups water
1 lb of frozen chopped spinach (14 oz bag is fine) – Fresh if available .
1 lb of frozen collard greens (or spinach)
4 medium onions (about 12 oz.)
1/4 cup sumac
1 teaspoon paprika
pinch of cayenne (optional)
1 Tablespoon salt
1/2 teaspoon black pepper
1/3 cup pine nuts (optional)
Dressing for the stuffing:
1/4 cup lemon juice (bottled is OK)
1/4 cup extra-virgin olive oil
1 or 2 Tablespoons pomegranate molasses (optional)
Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the flour (or flours, if using more than one type) in a mixer fitted with the dough hook or by hand. When the yeast has bubbled, add it to the flour mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stuffing.
Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry.
Chop the onions very fine and place them in a bowl. Mix in all the spices.
Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stuffing is too wet, it will open up the turnovers.
Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you can’t make them that thin, it is OK, just don’t make them too thick (no more than than 1/8in)
Cut rounds with a 4 in. cookie cutter and start spreading one tablespoon of stuffing on each fatayer.
Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350F. for about 15 to 20 minutes or until the top and bottoms are golden.
Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.