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
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 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.
