If you’re craving a delicious and wholesome snack that bursts with vibrant flavors and a touch of Middle Eastern charm, this Lebanese Spinach Pies (Fatayer) Recipe is an absolute must-try. These tender, golden pastries are filled with a fragrant mix of spinach, tangy lemon, and the unmistakable zing of sumac, wrapped perfectly in soft, pillowy dough. Whether you’re serving them as an appetizer, a snack, or a light meal, these little pies carry a depth of flavor and delightful texture that will have everyone asking for more. Dive into the fascinating world of Lebanese cuisine with this recipe that’s as satisfying to make as it is to eat!
Ingredients You’ll Need
The beauty of this Lebanese Spinach Pies (Fatayer) Recipe lies in its simple, fresh ingredients. Each element plays a crucial role in creating a well-balanced flavor profile and a pleasing texture that’s both comforting and vibrant.
- All-purpose flour (3 cups): The foundation of the dough, providing structure and a soft texture.
- Warm water (1 ¼ cups): Activates the yeast and hydrates the flour for a perfect dough consistency.
- Granulated sugar (2 teaspoons): Feeds the yeast to help the dough rise beautifully.
- Instant yeast (2 ¼ teaspoons or 1 packet): Vital for producing that light, airy dough.
- Salt (2 teaspoons for dough, 1 teaspoon for filling): Enhances all the flavors, balancing the savory filling and dough.
- Olive oil (¼ cup for dough, 2 tablespoons for filling): Adds richness and helps keep the dough tender and the filling moist.
- Frozen spinach (16 ounces, thawed and drained): The main star of the filling, offering that fresh, green essence.
- Parsley (¼ cup, chopped): Adds a bright, herbal freshness to the filling.
- Onion (1 medium, diced): Provides a sweet and savory base for the filling.
- Lemon juice (2 tablespoons): Brings a refreshing acidity that lifts the flavors beautifully.
- Sumac (1 tablespoon): This tangy, lemony spice gives the pies their signature Middle Eastern zest.
How to Make Lebanese Spinach Pies (Fatayer) Recipe
Step 1: Make the Dough
Start by awakening the yeast with warm water and sugar, letting it sit until frothy and lively. This step ensures a light and airy dough. Next, combine in the flour and salt, mixing until a sticky dough forms. Knead it on a floured surface to develop elasticity, then soften it further with olive oil. When your dough is smooth, tacky, but not sticky to your fingers, set it aside to proof in a warm spot. Watching it rise and double in size is a satisfying sign you’re on the right track.
Step 2: Prepare the Filling
While the dough is resting, whip up the filling by blending thawed and drained spinach with fresh parsley, perfectly diced onion, olive oil, lemon juice, sumac, and a pinch of salt. This mixture brings together the earthiness of spinach, the zest of lemon, and the tang of sumac, creating a filling that is as flavorful as it is simple. Chill it to let the flavors marry wonderfully before assembly.
Step 3: Assemble & Bake
Once the dough has risen, divide it into small balls and let them rest to rise a bit more. Then flatten each piece and fill the center with a spoonful of that vibrant spinach mixture. Pinch the edges carefully into a triangular shape, ensuring the filling won’t escape during baking. Place your pies on parchment-lined sheets and bake them in a hot oven until their tops turn golden brown, signaling that perfect crispness outside and tender dough inside.
How to Serve Lebanese Spinach Pies (Fatayer) Recipe
Garnishes
Serve your Lebanese Spinach Pies with a drizzle of fresh olive oil and a sprinkle of extra sumac or chopped parsley for a pop of color and flavor. A side of tangy plain yogurt or labneh complements them beautifully, adding creaminess that balances the zesty filling.
Side Dishes
Pair these pies with a light cucumber and tomato salad dressed in lemon juice and olive oil, or a simple fattoush to keep the meal refreshing and well-rounded. These sides mirror the fresh, vibrant qualities in the pies, enhancing the whole experience.
Creative Ways to Present
For a fun twist, arrange the fatayer on a large platter with different dips like hummus, baba ganoush, and muhammara, turning the dish into a memorable Middle Eastern feast. You can also serve them buffet-style at parties or slice into smaller bites for casual snacking.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Lebanese Spinach Pies in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making them a great option for quick snacks or lunch additions.
Freezing
This Lebanese Spinach Pies (Fatayer) Recipe freezes exceptionally well. Place the uncooked, assembled pies on a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready, bake them straight from frozen—just add a few extra minutes to the baking time.
Reheating
Reheat pies in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crisp again on the outside. Avoid microwaving if possible to maintain that delightful texture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it until wilted and then drain thoroughly to remove excess moisture before mixing with the other filling ingredients. This ensures your pies won’t be soggy.
What is sumac, and can I substitute it?
Sumac is a tangy, lemony spice often used in Middle Eastern cuisine. If you can’t find it, a splash of lemon juice or a pinch of lemon zest can provide a similar bright acidity, though sumac’s unique flavor is worth seeking out.
Can I make this recipe vegan?
Yes! This recipe is naturally vegan as it contains no dairy or animal products, making it perfect for those following a plant-based diet.
How long does the dough need to proof?
The dough should proof for about 90 minutes until it doubles in size. This step is key to achieving that soft and fluffy texture in your fatayer.
What other fillings can I try for fatayer?
Fatayer can be filled with a variety of ingredients like cheese (such as feta), ground meat, or mushrooms. The spinach filling is a classic vegetarian option, but feel free to get creative!
Final Thoughts
There’s something truly special about biting into warm, homemade Lebanese Spinach Pies (Fatayer) that fills you with comfort and joy. This recipe invites you to explore the rich flavors of Lebanese cuisine in your own kitchen, and the process itself is just as rewarding as the delicious results. I encourage you to give this Lebanese Spinach Pies (Fatayer) Recipe a try — your taste buds will thank you!
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Lebanese Spinach Pies (Fatayer) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (excluding dough proofing time of 2 hours total)
- Yield: 30 small pies (15 servings, 2 pies per serving)
- Category: Baking
- Method: Baking
- Cuisine: Lebanese
- Diet: Vegetarian
Description
These Lebanese Spinach Pies, known as Fatayer, feature a soft, homemade dough filled with a flavorful mixture of spinach, parsley, onion, and traditional spices like sumac. Baked to golden perfection, they make a delightful appetizer or snack, perfect when served warm with yogurt for dipping.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 1 ¼ cups warm water
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons salt
- ¼ cup olive oil
Filling Ingredients
- 16 ounces frozen spinach, thawed and drained
- ¼ cup parsley, chopped
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon sumac
- 1 teaspoon salt
Instructions
- Make the Dough: In a bowl, combine warm water, sugar, and yeast. Let it sit for 3-5 minutes until the yeast becomes frothy, indicating it is activated. Add the flour and salt, mixing until just combined. Transfer the dough to a floured surface and knead for about 5 minutes until sticky but not too wet. Incorporate the olive oil and continue kneading until the dough is soft, smooth, and slightly sticky but no longer sticks to your fingers.
- Proof the Dough: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for 90 minutes or until it doubles in size. Once proofed, divide the dough into 30 equal pieces, shape each into a round ball, and place them on an oiled tray. Cover and allow them to rest for an additional 30 minutes to relax the dough.
- Prepare the Filling: In a large bowl, combine the thawed and drained spinach with the chopped parsley, diced onion, olive oil, lemon juice, sumac, and salt. Mix everything well to evenly distribute the flavors. Cover the filling mixture and refrigerate until ready to assemble the pies.
- Assemble the Pies: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Flatten each dough ball into a small circle using your hands. Spoon about 2 tablespoons of the spinach filling into the center of each dough circle. Fold the dough over the filling and pinch the edges together to seal, shaping each pie into a triangular form. Make sure the edges are sealed tightly to prevent filling from leaking.
- Bake: Place the filled pies on the prepared baking sheets and bake for 15-20 minutes until the tops are golden brown and the dough is cooked through.
- Serve: Serve the Lebanese spinach pies warm, ideally with a side of plain whole-milk yogurt for dipping, enhancing the fresh and tangy flavors.
Notes
- Ensure the spinach is well thawed and drained to avoid soggy fillings.
- For a dairy-free option, omit the yogurt or substitute with a plant-based alternative.
- You can prepare the dough a day ahead and refrigerate it, but bring it to room temperature before shaping.
- Sumac adds a tangy, lemony flavor — if unavailable, you can substitute with a splash of extra lemon juice but the flavor will differ.
- These pies freeze well after baking and can be reheated in the oven.
