Spinach and cheese pastries
MAKES 20-24 // PREP TIME 20 MINS // COOK 20 MINS
#BakeForSyria features sweet and savoury recipes from chefs around the world, including Syrian-German cookbook author Dalia Dogmoch, who shares these savoury pastries. “Keeping Syrian recipes alive has become a personal wish of mine,” she says, “and this initiative strikes a very personal note for my entire family and me. These oval open-faced fatayers are my favourite variation.” 1 tsp dried yeast
400 gm plain flour
2 tbsp caster sugar
150 ml lukewarm milk
60 ml olive oil
Melted butter, for brushing
CHEESE FILLING
50 gm Akkawi or kashkaval (cow) cheese (if unavailable use more of cheeses below) 50 gm mozzarella
100 gm feta
25 gm flat-leaf parsley, finely chopped
15 gm mint, finely chopped 1 beaten egg 2 tbsp olive oil
SPINACH FILLING
1 tbsp vegetable oil
1 onion, finely chopped
200 gm baby spinach, coarsely chopped
50 gm chopped walnuts
1 tsp sumac
Finely grated rind of 1 lemon
¼ tsp grated nutmeg
½ tsp white pepper
1 beaten egg
2 tbsp olive oil
1 Add yeast and 1 tbsp sugar to 60ml warm water and stand for a few minutes. Place flour, 2 tsp salt and remaining sugar in an electric mixer fitted with the dough hook. Knead for 30 seconds, then add yeast mixture, milk and oil. Knead until thick and glossy (about 5 minutes), adding a little more flour or oil if necessary. Knead until smooth, then transfer to a bowl, cover with a tea towel and leave to prove for 30 minutes.
2 For the cheese filling, use a fork to combine the cheeses, parsley and mint. Add the egg and oil and combine well.
3 For spinach filling, heat vegetable oil in a frying pan over medium heat and sauté onions until soft and translucent. Add spinach, walnuts, sumac, lemon rind, nutmeg and ½ tsp salt and pepper and mix well. Cook until spinach wilts, then transfer to a bowl and allow to cool briefly. Add egg and olive oil, and stir to combine.
4 Divide dough in half. Roll out one piece on a lightly floured surface to a 30cm round. Cut into rounds with a 10cm cutter, re-rolling if necessary. Repeat with remaining dough. Press each round gently into an oval shape and place on 2 lightly greased non-stick baking trays. Place 2 tbsp cheese filling in the centre of half the ovals, and pinch opposite sides together into a boat shape to contain the filling. Repeat with spinach filling and remaining pastries.
5 Preheat oven to 170°C. Brush edges of pastries with a little butter and bake until edges are slightly golden (18-20 minutes). Serve warm.
This extract from #BakeForSyria
(Suitcase Media, hbk, £25) has been reproduced with minor
GT style changes.