Spinach Fatayer Recipe with Barbaro Mojo Cuban Hot Sauce
Mario CruzIngredients
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon instant yeast
- 3 tablespoons olive oil
- 3/4 cup warm water
For the filling:
- 300g fresh spinach, chopped
- 1 large onion, finely chopped
- 1 large egg
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons Barbaro Mojo Cuban Hot Sauce (adjust according to taste)
- 1 tablespoon sumac (optional for added flavor)
Instructions
- Prepare the dough: Mix flour, salt, sugar, and yeast. Add olive oil and warm water to form a dough. Knead for 5-10 minutes, let rise until doubled.
- Prepare the filling: Combine spinach, onion, egg, lemon juice, olive oil, salt, pepper, and Barbaro Mojo Cuban Hot Sauce. Let sit for 10 minutes.
- Assemble the fatayer: Divide dough, fill with spinach mixture, form into triangles, and seal edges.
- Bake the fatayer: Bake at 200°C (400°F) for 15-20 minutes until golden brown.
Frequently Asked Questions
What is fatayer?
Fatayer are Middle Eastern hand pies, usually filled with spinach, cheese, or meat and sealed into triangles or half-moons before baking. This version adds Barbaro Mojo Cuban hot sauce to the spinach filling for a Cuban-Levantine twist.
Can I make the fatayer dough ahead of time?
Yes. Make the dough, let it rise once, then refrigerate it overnight. Bring it back to room temperature before dividing and filling so it's easier to work with.
Which Barbaro Mojo sauce works best in the spinach filling?
Jalabáo keeps the heat mild enough that the lemon and spinach still come through. El Havanero works if you want a bolder, more habanero-forward filling.
Can I freeze fatayer?
Yes. Freeze the assembled, unbaked triangles on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to the bake time.
What is sumac and do I have to use it?
Sumac is a tangy, slightly citrusy ground spice common in Middle Eastern cooking. It's optional here since the lemon juice in the filling already provides some of that brightness, but it adds a deeper, more traditional flavor if you have it.