Chard Pies - Fatayer bil Sili'- فطائر بالسلق

In this recipe I am not gonna give exact serving ingredients because it depends on the amount of dough made or the size of the pies. I made each pie size enough for 1 person this time, I made 3 big pies with this filling. If you have a crowd or a party it's better to make the pies smaller so they can be served as appetizers.

Ready dough mix (follow instructions on the box)
For the filling:
1 cup of onions, finely chopped
3 cups of chopped swiss chards leaves
4 tablespoons of olive oil
A handful of pine nuts
1 teaspoon of sumac spice (found in Middle Eastern stores or online)
2 tablespoons of lemon juice
Salt & pepper to taste.

While the dough is rising, in a pan, add onions, olive oil and the pine nuts and cook for 1 minute then add the chards, once they start wilting, add the sumac spice, salt and pepper. After they cook, add the lemon juice and set aside to cool off.
When the dough is ready, roll to about 1/8 inch thick and cut into rounds (the size you want) place the filling in the middle and fold 3 sides over the filling to obtain the shape of a triangle. Secure your triangle by pressing on the edges that you folded to secure the triangle from openings.
Bake in a 425 degrees oven until it's golden brown. They can be served hot or cold.

PS: You can substitute the chards with spinach. Also the sumac is optional if it can't be found. You can add more lemon juice in this case to substitute the taste.


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JennDZ - The Leftover Queen said...

I adore chard and we make it a lot. I have a ton of it in my freezer and was thinking about making a pie with it this week! Great minds think alike! :)

by MAG said...

Indeed ;) Welcome back Jenn!

helen said...

These look great, they are such a pretty shape and I love the idea of using chard in there.

by MAG said...

Thanks Helen! Oh they taste so good too :) these are my favorites.

elisabetta said...

I usually prepare these with spinach or beef (in greek/balcanic ways), I'll try your version (I love sumac, there's always a box of zaatar mix in my kitchen).

by MAG said...

Hi Elisabetta! Oh I do too, lots of options; meat, spinach, feta cheese, potatoes, watercress etc... You name it! When I have guests, I prepare a selection and serve them as appetizers. I love zaatar and sumac! :)

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

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