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
Scale
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.
