This spinach fatayer recipe is a healthier version of the original. It's vegan, paleo and gluten-free.
Peal the yuca and cut into big chunks and boil in water until soft (be careful not to overcook).
Remove from heat and drain. When it cools, transfer to a processor, add avocado oil and pulse until a dough forms.
If dough is sticky and hard to work with refrigerate the dough.
Heat the avocado oil on medium then add onions and sauté until translucent.
Add spinach and sauté until soft.
Add sumac and salt and mix well.
Turn heat off, top with lemon, mix and let cool.
Meanwhile, remove the dough from the fridge and divide into balls. If dough is too sticky start by adding coconut flour, one tbsp at a time.
Sprinkle coconut oil on table top and on your hands. Take the dough balls and flatten to form pancake shapes (I would make them really thin as when I had them thicker, I ended up with a mushy dough).
Fill each with one Tbsp of filling and close to form a half moon and press edges with a fork.
Place on a baking sheet and cook at 375F for 12-15 minutes until a bit firm and easier to handle.
Meanwhile heat avocado oil in a small pan for frying and fry each piece for 30 seconds on each side and remove.