We feel pretty fortunate that we have a diverse palate. There are only a few foods that we will never eat because they’re gross.
We especially love the flavors of Lebanese food. Delicious and healthy, we just can’t get enough. On those days you don’t want to put on clean underwear and pants without holes in them, stay in and whip up a batch of Fatayer bil Sabanikh, aka Spinach-Stuffed Bread Triangles. Invite a friend or two over to your pigfest. They can wear their sweatpants, too.
Spinach-Stuffed Bread Triangles
1 Tbsp active dry yeast
1/4 cup plus 1/3 cup lukewarm water, divided
2 cups unbleached, all-purpose flour, or barley flour, plus extra for work surface
2 Tbsp plus 2 tsp extra-virgin olive oil, divided
3/4 tsp unrefined sea salt, divided
1 cup frozen chopped spinach, thawed and drained well
1 medium onion, grated and drained well
Juice of 1 lemon
2 Tbsp fresh mint, chopped
Combine yeast with 1/4 cup lukewarm water in a large mixing bowl. Add flour, 1 tsp olive oil, and 1/2 tsp salt. Mix well until blended. Add remaining 1/3 cup water, a little at a time, until dough is smooth.
Turn dough out onto a lightly floured work surface. Knead dough until it is smooth and elastic (5–10 minutes). Oil another large bowl with 1 tsp olive oil. Place dough in bowl, and turn to coat. Cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 350°F. Line two cookie sheets with parchment paper or grease with oil. Take dough out of the bowl, and place on a lightly floured work surface. Lightly dust the top of the dough and a rolling pin with flour. Roll out the dough to about 1/8-inch thickness. Cut out 24 (3-inch) circles from the dough (the floured rim of a glass works fine).
Make the filling by combining spinach, onion, lemon juice, mint, remaining 2 Tbsp olive oil, and remaining 1/4 tsp salt in a medium bowl. Stir well to incorporate.
Fill a small bowl with water and keep it next to the dough. Fill each dough circle with 1 scant tsp of filling. Dip your fingers into the water, and wet the outer edges of the dough circles. Fold the bottom half of the circle up to the middle. Pinch in the top two sides of the circle to form a triangle. If the dough does not seal easily, use more water to coat the edges. Repeat with remaining dough circles.
Place 12 triangles on each cookie sheet, leaving space between them. Bake for 20–30 minutes until golden brown, making sure not to open the oven during the first 10 minutes of baking. Serve warm. (Tip: If you're making these in advance, let cool, place in an airtight container, and freeze for up to a month.
*recipe courtesy of Amy Riolo, author of The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking
If you needed a nap after reading the instructions, either get your friends to make this recipe, or hit up Uber Eats and take the easy way out... we approve.