If you have been on the lookout for a vibrant, flaky, and utterly delicious Middle Eastern treat, then you are about to fall in love with this Lebanese Spinach Pies (Fatayer) Recipe. These delightful little pies combine a tender, pillowy dough with a tangy, herbaceous spinach filling that bursts with flavor in every bite. Whether you’re serving them as an appetizer, snack, or part of a mezze spread, they bring a wonderful balance of textures and tastes that will have everyone asking for more. The beauty of this recipe is how approachable it is, yet the results feel like something truly special. Let me walk you through making these gems from scratch so you can enjoy a genuine taste of Lebanon right in your own kitchen.
Ingredients You’ll Need
For this Lebanese Spinach Pies (Fatayer) Recipe, the ingredients are wonderfully simple but each one plays a crucial role in building the flavors and textures that make these pies irresistible. From the sturdy yet soft dough to the tangy, fresh filling, every component adds its own magic.
- 3 cups all-purpose flour: The foundation of that soft, foldable dough you’ll adore.
- 1 ¼ cups warm water: Activates the yeast and helps bring the dough together perfectly.
- 2 teaspoons granulated sugar: Feeds the yeast for a light rise.
- 2 ¼ teaspoons instant yeast (1 packet): The secret behind that airy, tender dough texture.
- 2 teaspoons salt: Essential for seasoning both dough and filling, balancing flavors.
- ¼ cup olive oil: Adds moisture and richness to the dough, making it soft but sturdy.
- 16 ounces frozen spinach, thawed and drained: Provides the green, earthy heart of the filling.
- ¼ cup parsley, chopped: Freshens and brightens the filling with a fragrant note.
- 1 medium onion, diced: Adds a bit of bite and sweetness when sautéed or mixed in.
- 2 tablespoons olive oil: Binds the filling ingredients together and enriches flavor.
- 2 tablespoons lemon juice: Brings the tangy zest that lifts the spinach filling beautifully.
- 1 tablespoon sumac: The quintessential Middle Eastern spice that adds a lovely tartness.
- 1 teaspoon salt: Enhances the overall taste of the filling.
How to Make Lebanese Spinach Pies (Fatayer) Recipe
Step 1: Make the Dough
Start by activating the yeast: mix warm water, sugar, and instant yeast in a bowl. Within a few minutes, you’ll see it bubble up and become frothy—that’s how you know it’s ready to work its magic. Add the flour and salt, stirring until just combined. Transfer your dough to a floured surface and knead for about five minutes until it turns sticky but manageable. Next, incorporate the olive oil, kneading until the dough becomes soft, smooth, and slightly sticky without clinging to your fingers. This step ensures your dough will be tender yet strong enough to hold all that delicious filling.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it proof for 90 minutes. Patience here rewards you with dough that doubles in size and develops wonderful flavor and texture. After it has risen, divide the dough into 30 equal balls, place them on an oiled tray, cover, and let rest for another 30 minutes to relax the gluten. This makes flattening much easier later on.
Step 2: Prepare the Filling
While the dough is proofing, mix together your filling ingredients in a large bowl. Combine the thawed and drained spinach, chopped parsley, diced onion, olive oil, lemon juice, sumac, and salt. This mixture is the soul of the pies—fresh, tangy, and perfectly seasoned. Give it a good stir to blend those wonderful flavors, then cover and refrigerate until it’s time to assemble. The lemon and sumac especially add bright, lively notes that elevate the spinach beyond ordinary greens.
Step 3: Assemble & Bake Your Fatayer
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Take each dough ball and gently flatten it into a small circle using your hands—no rolling pin needed, which makes this step fun and tactile. Spoon about two tablespoons of filling right in the center of each circle; not too much, as you want to seal the edges well. Fold the dough over to form a triangle by pinching the edges tightly together. Getting a good seal is key to preventing leaks and keeping all that wonderful spinach inside.
Place your little pies on the baking sheets and bake for 15 to 20 minutes, or until the tops turn a gorgeous golden brown. The first time you open the oven to that beautiful sight and smell, you’ll know you’re making something truly special.
How to Serve Lebanese Spinach Pies (Fatayer) Recipe
Garnishes
Serving these pies warm is best, ideally with a dollop of plain whole-milk yogurt on the side. The cool, creamy yogurt contrasts wonderfully with the warm, savory pies, cutting through the richness and amplifying the refreshing notes of lemon and sumac in the filling.
Side Dishes
These spinach pies pair beautifully with a fresh cucumber and tomato salad, or a zesty tahini-based dip for even more Mediterranean vibes. For a heartier meal, serve them alongside grilled meats or a fragrant lentil soup to create a generous, comforting spread.
Creative Ways to Present
If you’re looking to impress guests, arrange the pies on a large platter lined with fresh herbs like mint and parsley, and sprinkle with additional sumac or sesame seeds. You can also experiment by adding a small side bowl of pickled vegetables or drizzling a little pomegranate molasses over the pies for a sweet-tart dimension.
Make Ahead and Storage
Storing Leftovers
If you have leftover Lebanese Spinach Pies (Fatayer) Recipe treats, let them cool completely before storing them in an airtight container in the refrigerator. They stay delicious for about 2 to 3 days and retain most of their texture and flavor.
Freezing
For longer storage, freeze the pies on a baking sheet first until solid, then transfer them to a freezer-safe bag or container. This way, you can enjoy that fresh-baked quality anytime by pulling out just what you need.
Reheating
To reheat from refrigerated or frozen, place the pies on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes, or until heated through. This brings back that perfect flaky crust and restores the filling’s warmth and vibrancy beautifully.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just be sure to wilt and drain fresh spinach thoroughly to remove excess moisture before mixing it into the filling, so your pies don’t get soggy.
Is there a vegan option for this recipe?
Yes! This recipe is naturally vegan when made with the ingredients listed since it doesn’t contain dairy or eggs in the dough or filling.
Can I prepare the dough the night before?
Definitely. After kneading, you can refrigerate the dough overnight. Just let it come to room temperature and rise a little before shaping your pies.
What is sumac, and can I substitute it?
Sumac is a tangy, reddish spice often used in Middle Eastern cooking. If you can’t find it, a small squeeze of lemon juice or a sprinkle of mild vinegar can mimic the bright acidity it adds.
How do I prevent the dough from sticking?
Keep your hands lightly floured, and if the dough is too sticky, dust it with a bit of flour as you knead and shape. Using olive oil on your hands can also help ease the process.
Final Thoughts
There is something so wonderfully comforting about making and sharing Lebanese Spinach Pies (Fatayer) Recipe. From the soft, chewy dough to the fresh and tangy filling, these little pies carry a story of tradition and flavor that’s perfect for any occasion. Whether you’re crafting them for a casual family snack or a festive gathering, I encourage you to dive in and make these at home. The experience will not only expand your culinary horizons but will bring that flavorful taste of Lebanon straight to your table. Enjoy every delicious bite!
Print
Lebanese Spinach Pies (Fatayer) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 30 pies
- Category: Appetizer
- Method: Baking
- Cuisine: Lebanese
- Diet: Vegetarian
Description
Lebanese Spinach Pies (Fatayer) are delicious triangular pastries filled with a flavorful mix of spinach, parsley, onion, and traditional Middle Eastern spices. Made from a soft, yeasted dough and baked to golden perfection, these savory pies are perfect as appetizers, snacks, or part of a mezze platter. They combine tender, herbaceous filling with a crisp yet tender crust for a comforting and authentic Lebanese treat.
Ingredients
Dough
- 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
- 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 sit for 3-5 minutes until frothy, indicating the yeast is active. Add flour and salt, mixing until combined.
- Knead the Dough: Transfer to a floured surface and knead for about 5 minutes until the dough is sticky but manageable. Incorporate olive oil and continue kneading until the dough becomes soft, smooth, and slightly sticky without sticking to your fingers.
- Proof the Dough: Place the dough in a lightly greased bowl, cover with a clean towel, and allow it to rise for 90 minutes until it doubles in size.
- Divide and Rest: After proofing, divide dough into 30 equal pieces, rolling each into a ball. Place balls on an oiled tray, cover, and let rest for 30 minutes to relax the dough.
- Prepare the Filling: In a large bowl, mix the thawed spinach, chopped parsley, diced onion, olive oil, lemon juice, sumac, and salt until well combined. Refrigerate until assembly.
- Preheat Oven: Set oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Shape the Pies: Flatten each dough ball into a small circle using your hands. Spoon about 2 tablespoons of spinach filling into the center of each circle.
- Form Triangles: Fold the dough over the filling, pinching edges tightly to seal and shape each pie into a triangle, ensuring no filling escapes during baking.
- Bake: Arrange the filled pies on the prepared baking sheets. Bake for 15-20 minutes or until tops are golden brown and crust is cooked through.
- Serve: Serve the spinach pies warm with plain whole-milk yogurt on the side for dipping, enhancing the flavor and texture.
Notes
- Ensure spinach is well-drained to prevent soggy filling and dough.
- Sumac adds a tangy note but can be adjusted to taste or omitted if unavailable.
- Dough resting times are critical for a tender, airy crust—don’t rush these steps.
- Use parchment paper to prevent sticking and promote even baking.
- These pies can be frozen before baking; bake directly from frozen adding a few extra minutes to baking time.
