I love the Arabic style spinach pies, but to be honest, even in a bread maker, the dough can take some time. In an effort to find an easier, but just as delicious version of fatayer, spanakopita, or whatever version you like best, I found a delicious alternative using crescent roll dough. It's become a bigger crowd-pleaser than I anticipated! Enjoy...
Start to Finish: approximately 25 minutes
- 2-3 packages of 8 oz crescent rolls
- 1 package of frozen spinach, thawed
- 3/4 cup of white onion, finely chopped
- 1/2 cup of chopped, toasted walnuts, pine nuts, or pecans
- 1/4 cup of lemon juice
- 1 tbsp of sumac (no sumac available? try using lemon zest as an alternative)
- 1 tsp of cinnamon
- 1 tsp of salt
- 1tsp of pepper
- Cooking spray
- Feta cheese (optional)
- Preheat oven according to crescent roll package instructions.
- Squeeze out as much water as possible from the spinach. We used a salad spinner to help with this.
- Place spinach in a medium size bowl and add salt.
- Finely chop 3/4 cup of white onions and add to the bowl. Then add the rest of the ingredients and mix well.
- Spray a baking sheet with a light coating of cooking spray. Open up your crescent roll packages and separate into the perforated triangles.
- Place a small spoonful of the spinach mix in the middle of each crescent roll. If you plan to add cheese to your pies, sprinkle a small amount on top of the spinach mix.
- Fold the crescent roll dough over, so that it creates a triangular shape.
- Place crescent rolls on your greased baking sheet, evenly spaced.
- Bake according to crescent roll instructions. (Typically pies will bake for 8-12 minutes. We recommend keeping an eye on them and pulling them out when then begin to turn a light golden-brown color.)
- Allow pies to cool before serving. Enjoy!