6 Serves
80 Mins
Prepare the filling by finely chopping the fresh spinach and onion, then mixing them in a bowl with lemon juice, sumac, salt, and pepper.
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SpanishVitamin K
368 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
219 µg / 400 µgCalcium
89 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
520 mg / 4,700 mgSodium
427 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Roll out the fatayer dough on a cutting board and cut into circles, then place a spoonful of the spinach mixture in the center of each.
Fold the edges of the dough over the filling to form a triangle and pinch the seams tightly to seal.
Brush the pastries with olive oil and bake on a baking sheet in a preheated oven until golden brown.
26
g42
g11
g
