Gluten-Free Spinach Fatayer Triangles

Instructions

1. 1Preheat your oven to 190°C.
2. 2Wash and finely chop the about 450 g of Spinach. Peel and finely chop the 1 medium Onion. Heat the 2 tablespoons of Olive Oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
3. 3Add the chopped spinach to the skillet with the onions. Cook, stirring occasionally, for 3-5 minutes, or until the spinach has wilted down.
4. 4Stir in the 2 tablespoons of Lemon Juice, 1 tablespoon of Sumac, and 1/2 teaspoon of Salt. Cook for 1 minute more, then remove the skillet from the heat and let the spinach mixture cool completely.
5. 5In a medium bowl, whisk together the 1 cup of Rice Flour, 1/2 cup of Tapioca Starch, 1/2 teaspoon of Xanthan Gum, and 1/2 teaspoon of Salt.
6. 6Gradually add the 3/4 cup of Water to the dry ingredients, mixing with a spoon or your hands until a cohesive dough forms. Knead the dough gently for 1-2 minutes until it is smooth.
7. 7On a lightly floured surface (using a little of the rice flour mixture), roll out the dough to about 0.32 cm thickness. Use a round cutter (about 10 cm in diameter) to cut out circles of dough.
8. 8Place about 1-2 tablespoons of the cooled spinach filling onto the center of each dough circle. Fold each circle in half to form a triangle, then pinch the edges firmly together to seal. You can crimp the edges with a fork for extra security.
9. 9Arrange the fatayer triangles on a baking sheet. Brush the tops lightly with a little extra olive oil (if you have some remaining, otherwise skip this step). Bake for 20-25 minutes, or until the pastries are golden brown and firm to the touch.

Substitutions

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