Ingredients
- Spinneysfood Full Fat Fresh Milk 80ml
- Instant yeast 1 tbsp
- Spinneysfood All-Purpose Flour 315g
- Spinneysfood Fine Grain White Sugar 3 tbsp
- Spinneysfood Fine Sea Salt ½ tsp, extra to taste
- Spinneysfood Full Fat Greek Yoghurt 110g, at room temperature
- Spinneysfood Pure Sunflower Oil 4 tbsp
- Spinneysfood Organic Baby Spinach 350g
- Brown onion 1
- Spinneysfood Raw Walnuts 20g
- Spinneysfood Fresh Parsley A handful
- Lemon 1
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Pomegranate molasses ½ tbsp
- Spinneysfood Sumac ½ tsp
- Baharat ½ tsp
- Spinneysfood Cottage Cheese 120g
- Spinneysfood Organic Free-Range Egg 1, large
- Spinneysfood White Sesame Seeds 1 tbsp
Nutrition (Per serving)
- Calories 145
- Fat 6g
- Saturates 1g
- Protein 4g
- Carbs 17g
- Sugars 1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cottage cheese and spinach fatayer
Arabic 30 Mins Prep · 30 Mins Cook
- Place the milk in a jug and warm it in the microwave at 20-second intervals until it’s lukewarm. Stir in the yeast. In a large bowl, whisk the flour, sugar and salt together. Make a well in the centre of the dry ingredients, add the yoghurt and pour in the milk mixture and oil. Knead by hand, or in a stand mixer until a dough forms. Cover with a clean tea towel and set the dough aside to rise in a warm place for 1 hour, or until doubled in size.
- Roughly chop the spinach. Peel and finely dice the onion. Finely chop the walnuts, then lightly toast in a dry pan over a medium heat. Finely chop the parsley. Zest and juice the lemon.
- Heat the oil in a large pan over a medium heat. Add the onion and sauté until softened. Add the spinach, stirring occasionally until wilted. Drain any excess liquid. Add the pomegranate molasses, sumac and baharat. Stir and cook for 1 minute before removing the pan from the heat. Set aside to cool completely. Once cooled, stir in the toasted walnuts, cottage cheese, salt, lemon zest and juice. Set aside.
- Preheat the oven to 200°C, gas mark 6. Line a oven tray with baking paper.
- Divide the dough into 35g balls. Cover and set aside to rest for 15 minutes. Working with one ball at a time, flatten them into ½cm thick rounds. Place a heaped teaspoon of filling in the centre of each round. Brush the edges with water and fold the dough over the filling in three segments to form a Y-shape. Pinch the edges to seal. Place the prepared fatayer on the oven tray.
- Whisk the egg and brush the fatayer with egg wash and sprinkle over the sesame seeds.
- Place in the oven and bake for approx. 15-20 minutes, or until golden brown and crisp.
- Serve immediately.