These spinach triangles, also known as fatayer sabanegh, are a popular Middle Eastern dish that are both delicious and nutritious. Made with a flavorful spinach filling and flaky dough, these triangles are perfect as an appetizer, snack, or even a light meal. The recipe is easy to follow and the end result is a plate full of golden, crispy triangles that are bursting with flavor. Give these spinach triangles a try and impress your guests with your culinary skills!
Ingredients
- 2 cups fresh spinach, washed and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 package frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Sesame seeds, for garnish
Directions
- Preheat your oven to 400°F (200°C).
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they are softened and fragrant.
- Add the chopped spinach to the pan and sauté until the spinach is wilted. Remove from heat and let it cool.
- In a bowl, mix together the cooled spinach mixture, lemon juice, salt, black pepper, cumin, coriander, cinnamon, and nutmeg. Adjust the seasoning according to your taste.
- Roll out the thawed puff pastry on a lightly floured surface. Cut the pastry sheets into triangles of your desired size. Spoon a small amount of the spinach mixture onto the center of each triangle.
- Fold the pastry over the filling to form a triangle shape, and press the edges firmly to seal. Repeat this process with the remaining pastry and filling.
- Place the spinach triangles on a baking sheet lined with parchment paper. Brush the tops of the triangles with the beaten egg to give them a nice golden color when baked. Sprinkle sesame seeds on top for garnish.
- Bake in the preheated oven for 15-20 minutes, or until the triangles are golden brown and crispy.
- Remove from the oven and let them cool slightly before serving. Enjoy these delicious spinach triangles (fatayer sabanegh) warm or at room temperature.
