Fatayer are beloved throughout the Middle East—savory, hand-held pies filled with a tangy mixture of spinach, onions, and sumac, all wrapped in soft, pillowy dough. These spinach pies are a staple at mezze tables, perfect as an appetizer, snack, or light meal.
The filling is bright and aromatic, with the sumac adding a distinctive lemony tang that perfectly complements the earthy spinach. This recipe delivers authentic fatayer with a tender, slightly chewy dough and a filling that’s perfectly balanced. Serve them warm or at room temperature with yogurt sauce and a squeeze of fresh lemon.
Instructions
Make the Dough
In a large bowl or stand mixer fitted with the dough hook, combine the flour, salt, sugar, and yeast. Add the olive oil and warm water. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
The dough should be soft and slightly tacky but not sticky. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Prepare the Spinach
Finely chop the spinach. Place in a colander, sprinkle with a little salt, and let sit for 10 minutes. Squeeze out as much liquid as possible with your hands or a kitchen towel. This step is crucial to prevent soggy pies.
Make the Filling
In a bowl, combine the squeezed spinach, chopped onion, olive oil, sumac, lemon juice, salt, pepper, and pine nuts if using. Mix well. The filling should be tangy and well-seasoned. Set aside.
Shape the Fatayer
Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper. Punch down the dough and divide into 12-15 equal pieces. Roll each into a ball, then flatten into a 4-inch circle.
Place about 1½ tablespoons of filling in the center. Pinch three sides together to form a triangle, leaving a small opening in the center. Press the edges to seal.
Bake
Place the shaped fatayer on the prepared baking sheets. Brush the tops with olive oil. Bake for 12-15 minutes, until the dough is lightly golden and cooked through.
Serve
Serve warm or at room temperature with yogurt and lemon wedges.
Pro-Tips for Spinach Fatayer Perfection
- Squeeze the Spinach Thoroughly: This is the most important step. Excess moisture will make the dough soggy. Really squeeze!
- Use Sumac: It gives the filling its signature tangy flavor. Don’t substitute.
- Don’t Overfill: Too much filling makes sealing difficult and can cause the pies to open during baking.
- Seal Tightly: Press the edges well to prevent leaking.
- Leave a Small Opening: The traditional opening allows steam to escape and gives the fatayer their distinctive look.
- Make Ahead: Unbaked fatayer can be frozen for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.
- Serve at Room Temperature: Fatayer are delicious warm or at room temperature, making them perfect for parties.
- Variations: Try adding crumbled feta cheese or swapping spinach for Swiss chard.
These Spinach Fatayer are Lebanese spinach pies—tangy, savory, and absolutely delicious.
