Lebanese Spinach Fatayer Triangles (Soy-Free Dough)

Ingredients

• 2 cups Rice Flour
• 1/4 cup Olive Oil
• 3/4 cup Warm Water
• about 285 g Spinach (fresh, chopped)
• 1/2 medium Onion (chopped)
• 2 tablespoons Lemon Juice
• 1 teaspoon Sumac
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the 2 cups of rice flour, 1/4 cup of olive oil, and 3/4 cup of warm water. Mix with your hands or a spoon until a cohesive dough forms.
3. 3In a separate medium bowl, combine the about 285 g of fresh spinach (chopped), 1/2 medium onion (chopped), 2 tablespoons of lemon juice, 1 teaspoon of sumac, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together until well mixed.
4. 4Lightly dust a clean, flat surface with a little extra rice flour. Place the dough onto this surface and roll it out evenly until it is about 0.3175 cm thick.
5. 5Using a round cutter or the rim of a glass, cut out circles from the rolled-out dough. Aim for circles that are about 7.62-10.16 cm in diameter.
6. 6Place a spoonful of the spinach mixture into the center of each dough circle. Be careful not to overfill.
7. 7Fold each dough circle in half to create a semi-circle, then bring the two corners of the semi-circle together to form a triangle. Pinch the edges firmly to seal the filling inside.
8. 8Arrange the formed fatayer triangles on a baking sheet that is lined with parchment paper. Make sure they are not touching each other.
9. 9Bake in the preheated oven for 15 to 20 minutes, or until the fatayer are golden brown and the dough looks cooked through.

Substitutions

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