There’s something irresistibly comforting about Lebanese Spinach Pies (Fatayer): golden, pillowy pastries filled with zesty spinach and fragrant onions, kissed with lemon and a sprinkle of sumac. If you’re longing for a dish that’s equal parts flaky, tangy, and completely crave-worthy, this recipe is your ticket to a batch of authentic Middle Eastern bakery magic right from your own kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Lebanese Spinach Pies (Fatayer) lies in simple, honest ingredients working together to create unforgettable flavor. Each component is essential, from the pillowy dough to the savory, citrusy spinach filling—this is a recipe built on thoughtful touches.
- All-purpose flour: Provides structure and softness to the pastry, ensuring each bite is perfectly chewy and tender.
- Sugar: Just a tablespoon is enough to awaken the yeast and add subtle sweetness to the dough.
- Salt: Balanced seasoning enhances both the dough and the filling; don’t be tempted to skip it!
- Instant yeast: Fast-acting and reliable, gives the dough its beautiful airy rise.
- Olive oil: Adds richness and moisture both to the dough and to the filling, rounding out every mouthful.
- Warm water: Activates the yeast and helps bring the dough together just right.
- Fresh spinach: The star of the show, providing a vibrant green color and earthy flavor.
- Small onion: Finely chopped and sautéed, gives a sweet and aromatic background to the filling.
- Lemon juice: Zips up the filling with tang, keeping the flavors beautifully bright.
- Sumac: This lemony spice brings authentic Middle Eastern zest and an irresistible pop of flavor.
- Black pepper: For a gentle heat that brings all the filling flavors together.
How to Make Lebanese Spinach Pies (Fatayer)
Step 1: Make the Dough
Begin by whisking the flour, sugar, salt, and instant yeast together in a big mixing bowl. Add the olive oil and warm water, then knead everything together for about 7 to 10 minutes, until you have a soft, stretchy dough that’s just a little tacky but not sticky. Cover the bowl with a damp towel, set it someplace cozy, and let it rise for about an hour or until it doubles in size. Watching it puff up is always a thrill!
Step 2: Prepare the Spinach Filling
While your dough works its magic, it’s time to tackle the filling. Heat two tablespoons of olive oil over medium heat and sauté the chopped onion until it softens and mellows into sweetness. Toss in the chopped spinach and cook until it just wilts down, turning a brilliant green. Remove from the heat, and stir in the lemon juice, sumac, salt, and pepper. Let this fragrant mixture cool completely before you move on—hot filling can make your dough turn soggy.
Step 3: Shape and Fill the Fatayer
Preheat your oven to 375°F and line a baking sheet with parchment paper. Once the dough has risen, divide it into balls about the size of golf balls (roughly two tablespoons each). Roll each one into a circle on a lightly floured surface. Place a generous spoonful of the cooled spinach filling right in the center, then fold up the dough to form a triangle, pinching the edges tightly so they seal. This step is both art and fun—don’t stress if each triangle isn’t perfectly uniform!
Step 4: Bake to Golden Perfection
Arrange your pies on the baking sheet, giving them a little space to puff and brown. Slide them into the oven and bake for 18 to 22 minutes, or until the Lebanese Spinach Pies (Fatayer) are golden brown, with a touch of shine and crispness at the edges. The aroma at this stage is genuinely swoon-worthy.
Step 5: Serve and Enjoy
Once baked, let the pies cool slightly before serving. They’re just as good warm as they are at room temperature, making them perfect for snacking, parties, picnics, or the lunchbox. Prepare yourself—these tend to disappear fast!
How to Serve Lebanese Spinach Pies (Fatayer)
Garnishes
Dress up your Lebanese Spinach Pies (Fatayer) with a sprinkle of sumac for extra color and zest. You can also add a drizzle of quality olive oil or a scattering of sesame seeds for a nutty crunch, making each bite as visually pleasing as it is delicious.
Side Dishes
These pies are delightful with a classic side of creamy hummus, a dollop of labneh, or a crisp Middle Eastern salad with cucumbers, tomatoes, and fresh herbs. A handful of olives or pickled turnips adds a tangy pop that pairs wonderfully with the savory filling.
Creative Ways to Present
If you’re entertaining, arrange the fatayer on a large platter around a bowl of herby yogurt dip or homemade tzatziki. For a show-stopping appetizer spread, layer them with grape leaves, falafel, or small stuffed peppers. The triangle shape also makes them easy to pack into lunchboxes or serve as part of a mezze board.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lebanese Spinach Pies (Fatayer) in an airtight container in the refrigerator for up to three days. They stay beautifully fresh and make a stellar snack straight from the fridge or quickly reheated.
Freezing
For long-term storage, you can freeze the unbaked pies—arrange them in a single layer on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding just a few extra minutes to the bake time. You can also freeze baked pies; just cool them thoroughly first.
Reheating
To reheat, simply pop the pies in a 350°F oven for about 8 to 10 minutes or until warmed through and the pastry crisps up. Microwaving is quick, but reheating in the oven brings back the “just-baked” texture.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw about 10 ounces of frozen spinach, squeeze out as much water as you can, and sauté with the onion as directed. The flavor remains delicious, though fresh spinach offers a little more vibrancy.
Do Lebanese Spinach Pies (Fatayer) need to be served hot?
Not at all! While freshly baked and warm is pure joy, these pies taste wonderful at room temperature or even chilled, making them super versatile for picnics, lunchboxes, and parties.
What is sumac, and can I skip it?
Sumac is a tangy, deep-red spice used throughout Middle Eastern cooking; it adds a citrusy brightness unique to Lebanese Spinach Pies (Fatayer). If you can’t find it, a tiny squeeze of lemon can substitute, but the classic zing of sumac is worth seeking out!
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead. After the first rise, refrigerate it overnight (covered), then let it return to room temperature before shaping and baking the pies.
How do I keep the pies from opening during baking?
Make sure the edges of your dough circles are free from filling, press them together firmly, and don’t be shy about pinching. If needed, a tiny dab of water or oil on the seams can help them stay sealed.
Final Thoughts
If you’re ready to experience the comfort and flavor of genuine Lebanese Spinach Pies (Fatayer), let this recipe be your invitation. Whether you’re cooking for friends or simply indulging yourself, one bite and you’ll be hooked—these are the kind of pies that spark smiles and bring people together. Happy baking!
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Lebanese Spinach Pies (Fatayer) Recipe
- Total Time: 1 hour 50 minutes (including rise time)
- Yield: 20 pies 1x
- Diet: Vegan
Description
These Lebanese Spinach Pies, also known as Fatayer, are savory pastries filled with a delicious spinach mixture. Perfect for appetizers or snacks, these vegan pies are a popular Middle Eastern treat.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1/4 cup olive oil
- 1 cup warm water
Filling:
- 1 lb fresh spinach, chopped
- 1 small onion, finely chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil (for filling)
- 1 tsp sumac
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Dough Preparation: In a large bowl, mix flour, sugar, salt, and yeast. Add olive oil and water, knead until soft dough forms. Let rise for 1 hour.
- Filling Preparation: Sauté onion in olive oil, add spinach and cook. Remove from heat, add lemon juice, sumac, salt, and pepper. Let cool.
- Assembly and Baking: Preheat oven to 375°F. Roll dough into circles, fill with spinach mixture, fold into triangles, seal edges. Bake for 18-22 minutes.
Notes
- Ensure filling is cooled before stuffing.
- Unbaked pies can be frozen and baked directly from frozen with additional bake time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pie
- Calories: 130
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
