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
Scale
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.
