If you’re craving a delicious, savory treat that bursts with fresh, tangy flavors, then the Lebanese Spinach Pies (Fatayer) Recipe is your new best friend in the kitchen. These delightful little pies are packed with a vibrant spinach filling, seasoned with lemon and sumac for that perfect balance of earthiness and brightness. The soft, pillowy dough wraps around the filling to create a satisfying bite every time. Whether you’re serving them as appetizers, snacks, or part of a mezze spread, these pies are sure to impress and become a staple in your cooking repertoire.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a crucial role in creating the authentic taste, texture, and color of these Lebanese Spinach Pies (Fatayer) Recipe. From the smoothness of the olive oil in the dough to the fresh zing of lemon juice in the filling, every element is essential.
- 3 cups all-purpose flour: The foundation for a soft, tender dough that holds the filling perfectly.
- 1 ¼ cups warm water: Activates the yeast and hydrates the flour for an elastic dough.
- 2 teaspoons granulated sugar: A touch of sweetness to help the yeast bloom and the dough to rise beautifully.
- 2 ¼ teaspoons instant yeast (1 packet): The magic component that makes the dough fluffy and airy.
- 2 teaspoons salt: Enhances all the other flavors in the dough and filling.
- ¼ cup olive oil: Adds richness and moisture to the dough, giving it a tender crumb.
- 16 ounces frozen spinach, thawed and drained: The star veggie, providing vibrant color and a nutritious punch.
- ¼ cup parsley, chopped: Freshness and a mild herbaceous note balancing the spinach.
- 1 medium onion, diced: Adds sweet crunch and depth when combined with the greens.
- 2 tablespoons olive oil (for filling): Brings all the filling ingredients together with a silky texture.
- 2 tablespoons lemon juice: Gives the filling a bright, tangy lift that’s irresistible.
- 1 tablespoon sumac: A classic Lebanese spice that adds citrusy, slightly tart flavor throughout the filling.
- 1 teaspoon salt (for filling): Ensures the filling tastes perfectly seasoned.
How to Make Lebanese Spinach Pies (Fatayer) Recipe
Step 1: Make the Dough
Begin by waking up the yeast with warm water and sugar; you’ll see it foaming in just a few minutes, signaling it’s ready for action. Then, mix in the flour and salt to form a rough dough. Turn it out onto a floured surface and knead until it’s sticky—but not overly wet—then incorporate olive oil and knead some more. The result? A soft, smooth, delightfully pliable dough with just the right amount of give. Set it aside in a lightly oiled bowl, covered with a towel, and let it rise for about 90 minutes until it doubles in size. This rising step is where the magic happens, creating that perfect texture for your pies.
Step 2: Prepare the Spinach Filling
While the dough is doing its thing, get started on the filling. Combine thawed and well-drained spinach with fresh parsley and diced onion. Drizzle olive oil and lemon juice over this mix, then sprinkle in the sumac and salt for that distinctive tangy, savory flavor. Mix everything thoroughly so each bite is bursting with goodness. Pop the mixture in the fridge to keep it fresh and let the flavors meld until you’re ready to assemble.
Step 3: Assemble and Bake Your Lebanese Spinach Pies (Fatayer) Recipe
Once your dough has risen and rested, divide it into 30 small balls, then press each into a small circle. Spoon about two tablespoons of spinach filling into the center, then fold and pinch the edges to create a neat triangle shape, making sure to seal everything tightly so you don’t lose any filling during baking. Arrange the pies on parchment-lined baking sheets, and bake in a preheated oven at 425°F (220°C) for about 15 to 20 minutes or until they turn a gorgeous golden brown on top. Your kitchen will fill with the most inviting aroma, and you’ll know these Lebanese Spinach Pies (Fatayer) Recipe are ready to shine.
How to Serve Lebanese Spinach Pies (Fatayer) Recipe
Garnishes
Serve your spinach pies warm with a dollop of thick whole-milk yogurt on the side for dipping. The creamy yogurt contrasts beautifully with the lemony, tangy filling, making every bite even more delightful. Sprinkle a little extra sumac or fresh parsley on top for an eye-catching, flavorful finish.
Side Dishes
These pies are fantastic on their own, but if you’re planning a larger meal, pair them with some crisp fattoush salad or a plate of marinated olives and pickles. A platter of fresh vegetables or a light cucumber and tomato salad complements the rich, savory flavors perfectly.
Creative Ways to Present
For a festive gathering, arrange the pies on a large serving tray lined with a colorful cloth or parchment paper. Add some lemon wedges and a few sprigs of parsley for a fresh look. You can also serve them alongside other mezze items, creating a vibrant spread that invites everyone to dig in and share the joy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cool the pies completely and store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, keeping their wonderful texture and flavor until you’re ready for round two.
Freezing
These pies are perfect for freezing! After baking and cooling, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. When you want a quick snack, just grab a few from the freezer—it’s like having homemade Lebanese Spinach Pies (Fatayer) Recipe ready at a moment’s notice.
Reheating
Reheat your spinach pies in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This will help restore their crisp edges and warm filling, unlike microwaving, which can make them soggy.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you choose fresh spinach, be sure to sauté it lightly and drain any excess moisture before mixing it with the other filling ingredients to avoid soggy pies.
Is sumac necessary for the flavor?
Sumac lends an essential tangy brightness that is signature to the authentic flavor of these pies, but if you don’t have any, a small squeeze of extra lemon juice can provide a good substitute.
Can I make this recipe vegan?
Yes! The recipe as is happens to be vegan-friendly, using olive oil and no animal products. Just double-check the yogurt you serve on the side if you want it vegan too.
How long will the dough last if I refrigerate it after rising?
You can refrigerate the dough for up to 24 hours after the first rise. Just wrap it tightly and take it out to come to room temperature before shaping your pies.
Can I add other ingredients to the filling?
Feel free to get creative! Some variations include adding pine nuts, feta cheese, or even caramelized onions. Just make sure to keep the filling relatively dry to maintain the perfect pie texture.
Final Thoughts
This Lebanese Spinach Pies (Fatayer) Recipe is one of those dishes that feels like a warm hug from the inside out. The combination of tangy, fresh filling and tender, golden dough is simply irresistible. Whether you’re cooking for family, friends, or just yourself, these pies are guaranteed to bring smiles all around. Dive in, enjoy the process, and embrace the deliciousness you’ve created—these pies are truly worth every bite!
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Lebanese Spinach Pies (Fatayer) Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 15 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Lebanese Spinach Pies, also known as Fatayer, are savory hand pies filled with a flavorful mixture of spinach, parsley, onion, and tangy sumac. These golden triangular pastries have a soft, slightly chewy dough and are baked to perfection, making them a popular appetizer or snack in Middle Eastern cuisine.
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 it sit for 3-5 minutes until the yeast becomes frothy. Then add flour and salt, mixing until combined. Transfer the dough to a floured surface and knead for about 5 minutes until sticky but not too wet. Add olive oil and continue kneading until the dough is soft, smooth, and slightly sticky but doesn’t stick to your fingers.
- Proof the Dough: Place the dough in a lightly greased bowl, cover with a clean towel, and let it proof for 90 minutes, or until it doubles in size. After proofing, divide the dough into 30 equal pieces, shape into round balls and place on an oiled tray. Cover and let them rest for an additional 30 minutes.
- Prepare the Filling: In a large bowl, mix the thawed and drained spinach, chopped parsley, diced onion, olive oil, lemon juice, sumac, and salt until well combined. Cover and refrigerate until ready to assemble.
- 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 circle. Fold the dough over the filling, pinch the edges together tightly, and shape into a triangular form. Make sure all edges are sealed.
- Bake: Place the shaped pies on the prepared baking sheets. Bake for 15-20 minutes, or until the tops are golden brown.
- Serve: Serve the spinach pies warm, optionally with a side of plain whole-milk yogurt for dipping.
Notes
- Ensure the spinach is thoroughly drained to prevent soggy dough.
- Use fresh yeast if preferred, adjusting the quantity accordingly.
- The sumac adds a tangy flavor; if unavailable, substitute with a squeeze of extra lemon juice.
- These pies can be frozen after baking and reheated in the oven for a crispy texture.
- For a vegan version, use a plant-based yogurt for dipping.
