SPINACH FATAYER
When you go to a Mediterranean restaurant, these will be served in the shape of a small or large triangle. I made them like little balls because I already had the biscuit dough in my fridge.
INGREDIENTS: Some kind of dough. I used pillsbury biscuits that I had to use a rolling pin to flatten out. Dough sheets work much better.
Mix: 1/2 cup pine nuts, 1/4 cup olive oil, 1/2 chopped onion, 1 tbs crushed garlic, 1 bag baby spinach, 1 tsp salt, pepper and sumac, 2 tbs lemon juice.
Sauté the pine nuts and onion in the olive oil until light brown, add everything else and mix well. Drain the mix in a colander to remove excess moisture. Put mix in the center of a piece of dough (which should be around the size of a pop tart. Fold each end so the mix is completely covered. If time, put in the fridge for an hour to chill and set up. Bake on a foil lined and greased cookie sheet on 375 for 15-20 minutes until brown. I sprinkled sumac on top just for fun!
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