Think Middle Eastern calzone.
I highly suggest reading through the entire recipe first, before you even go into the kitchen. There are instructions on how to compose fatayir as well as two fillings.
Fatayir: Middle Eastern savory turnovers
Lentil Filling
3 ozs. (by weight and measure) Lentilles du Puy (small, black-green French lentils)
1 medium-large potato (1/2 lb.)
Small bunch of spinach (5-6 ozs. by weight before cleaning/trimming)*
4 or 5 large scallions
1 small onion (1/4 lb.)
4 or 5 large scallions
1 small onion (1/4 lb.)
3 medium-size Roma tomatoes (scant 1/2 lb. total weight), or substitute 6 ozs. (by weight and measure) good-quality canned tomatoes (e.g., Muir Glen or Cento brand)
2 tablespoon olive oil
3/4 teaspoon salt, plus a little for cooking greens
2 tablespoons pine nuts
1 1/2 teaspoons powdered cumin
1/4 teaspoon black pepper
1/2 rounded teaspoon dried basil
1. In a small saucepan, in plenty of water, bring lentils to a boil; reduce to a simmer and cook about 20 minutes—until just tender but not mushy. Taste to tell. Check every few minutes and add water if drying out. Drain well and move to a mixing bowl. Meanwhile, peel, halve and boil the potato until just fork tender. Drain, return to pot, and mash coarsely, leaving some pieces about the size of a kidney bean. Add to lentils.
2. Remove all tough stems and veins from greens; clean and drain on a towel; chop or tear up small. You should have 2 cups of greens, packed down. Trim roots and any wilted parts from scallions, cut once lengthwise and chop crosswise to make about 1/2 cup. Peel and finely chop onion to make about 1/2 cup. Core tomatoes and cut into 1/4-inch dice; if using canned tomatoes, drain before chopping; either should equal 3/4 cup after chopping.
1 1/2 teaspoons powdered cumin
1/4 teaspoon black pepper
1/2 rounded teaspoon dried basil
1. In a small saucepan, in plenty of water, bring lentils to a boil; reduce to a simmer and cook about 20 minutes—until just tender but not mushy. Taste to tell. Check every few minutes and add water if drying out. Drain well and move to a mixing bowl. Meanwhile, peel, halve and boil the potato until just fork tender. Drain, return to pot, and mash coarsely, leaving some pieces about the size of a kidney bean. Add to lentils.
2. Remove all tough stems and veins from greens; clean and drain on a towel; chop or tear up small. You should have 2 cups of greens, packed down. Trim roots and any wilted parts from scallions, cut once lengthwise and chop crosswise to make about 1/2 cup. Peel and finely chop onion to make about 1/2 cup. Core tomatoes and cut into 1/4-inch dice; if using canned tomatoes, drain before chopping; either should equal 3/4 cup after chopping.
3. Place a skillet over high heat; when hot, add olive oil, then greens of choice*. Sauté greens with scallion, onion, and a light sprinkling of salt. Cook until limp and mostly dry—5-10 minutes. If using fresh tomatoes, add and saute until cooked through and mixture becomes dry again Canned tomatoes do not require re-cooking; add, mix in, remove from heat.
4. Add cooked greens mixture, nuts, and seasonings to lentil/potato and mix thoroughly. Taste and correct seasonings.
5. See recipe “Fatayir: Composing and Baking” above for final instructions.
Makes 18 ozs. filling by weight, 2 1/3 cups by measure—enough for 10-12 fatayir.
* For part or all of the spinach, you can substitute chard, kale, mizuna, arugula, tatsoi—any combination of greens that you like. Half of a 10-oz. package of good-quality frozen spinach (e.g., Cascadian Farms brand)—thawed and squeezed out well—can also substitute.
Spinach-Cheese Filling
1 large bunch spinach, 10-12 ozs. by weight before cleaning/trimming*12-15 large scallions**
5 ozs. feta cheese (by weight; measures 5-6 ozs. by volume after crumbling)
3 ozs. mozzarella (by weight; about 1/2 cup by volume after grating)
1/2 small bunch Italian parsley (optional)
2 tablespoons olive oil
Sprinkling of salt
3 ozs. ricotta cheese (by weight; 1/3 cup by volume)
1/4 teaspoon coarsely ground black pepper, or to taste
1. Remove all tough stems and veins from greens of choice*; clean and drain on a towel, then chop or tear up small. You should have 4 cups of greens, packed down. Trim roots and any wilted parts from scallions, cut once lengthwise, and chop crosswise to make 1-1 1/2 cups. Crumble feta small and grate mozzarella. If grating by food processor, use steel blade, not grating disc. If using parsley, discard stems and chop enough leaves to make a good-sized handful; set aside
2. Place a skillet over high heat; when hot, add olive oil, then greens and scallions and a very light sprinkling of salt—just enough to speed wilting and evaporation. Saute until greens are limp and almost dry—5-10 minutes. Combine all ingredients, including sautéed greens, etc. and mix thoroughly. Taste and add salt, if needed.
3. See recipe, “Fatayir: Composing and Baking” for final instructions.
(Makes 18 ozs. filling by weight, 2 1/4 cups by measure—enough for 10-12 fatayir.)
* For part or all of the spinach, you can substitute chard, kale, mizuna, tatsoi, arugula— any combination of greens that you like. A 10-oz. package of good-quality frozen spinach (e.g., Cascadian Farms brand)—thawed and squeezed out well—can also substitute.
**Or use a combination of scallions and leeks.
Composing and baking fatayir:
A little less than 1/2 batch “Bread Dough, Basic Yeast, f/ Baguettes, etc.”—see recipe
(i.e., 1 1/2 lbs. dough by weight, 1 1/2 cups by measure)
1 recipe Spinach-Cheese Filling for Fatayir or Lentil Filling for Fatayir (see recipes above)
1. Preheat oven to 425 degrees. Option: line a baking sheet with parchment paper for easier cleanup.
2. Divide dough into 10-12 equal portions (cook’s choice); shape each into a squat ball, like a small tangerine, then dip whole ball in flour. (For technique, see recipe, “Bread, Pita, etc.”). Cover with a clean, dry, low-lint towel and let rest 15 minutes. Meanwhile, divide filling into as many portions as there are dough balls.3. After the 15 minutes, roll out each dough ball on a floured surface to make a disc about 6-inches in diameter. To minimize sticking and maintain roundness, turn dough over and rotate it a quarter turn frequently, adding flour as needed. When ready, pat dough disc hard between palms to shed excess flour, then place flat on a clean surface. Preheat an ungreased baking sheet (with/without parchment ).
4. Brush or dab a little water along edge of lower half of each disc; moistened margin should be damp, not wet, and only 1/4-inch wide. Place 1 portion of filling on lower half of disc and distribute to cover that half without the filling touching the dampened rim. Fold (empty) top half of dough disc over bottom half so edges meet; pat filled area to flatten and distribute filling and to expel air pockets. Press wet and dry rims together hard, to seal; then flute, pinch, or twist to finish sealing and decorate.
5. Place on pre-heated baking sheet. Bake about 15 minutes, rotating front to back after 10 minutes for even cooking. Remove from oven when puffed and showing a little gold-browning in spots on top and underside.
Makes 10-12 pastries, i.e., 5-6 main-course portions of 2 per person; or 10-12 lunch or snack size portions of 1 per person
