For the bread:
1 tablespoon active dry yeast
2 cups unbleached, all-purpose flour
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
For the filling:
1 cup frozen chopped spinach, thawed and drained well
1 grated onion, drained well
Juice of 1 lemon
2 tablespoons fresh mint, chopped
2 tablespoons extra-virgin olive oil
Salt, to taste
To make dough, combine yeast with 1/4 cup tepid water in a large mixing bowl.
Add flour, 1 teaspoon olive oil, and salt. Mix until blended. Add 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 to 10 minutes). Oil another large bowl with remaining teaspoon of olive oil.
Place dough in bowl and turn to coat with olive oil. Cover with a kitchen cloth and let rise in a warm place for 1 hour, or until doubled.
Twenty minutes before the hour has passed, preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or grease with butter or 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 approximately 1/8-inch thickness. Cut out 24 (3-inch) circles from the dough (the floured rim of a glass can be used for this).
To make filling, combine all of the stuffing ingredients in a medium bowl. Stir to incorporate all ingredients well. Fill each dough circle with 1 scant teaspoon of filling. Fill a small bowl with water and keep it next to the dough. Dip your fingers in the water and wet the outer edges of the dough circle.
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. Place 12 triangles on each cookie sheet, leaving space between each one.
Bake for 20 to 30 minutes, until golden brown, making sure not to open the oven during the first 10 minutes of baking. Serve warm.
Makes about 2 dozen.
Tip: If you are making the fatayer in advance, allow them to
cool before storing them in an airtight container. They can be
frozen for up to one month.