Spinach Fatayer, also known as Fatayer Sabanekh, is a classic Lebanese pastry filled with seasoned spinach, onions, olive oil, and tangy sumac spices. These soft triangular pies are popular across the Middle East and are often served for breakfast, snacks, or light dinners. The combination of fluffy homemade dough and savory spinach filling creates a comforting and flavorful dish that is both satisfying and wholesome.
Why You’ll Love This Recipe
Soft and fluffy homemade dough with a flavorful spinach filling
Perfect as a snack, breakfast, or appetizer
Made with simple pantry-friendly ingredients
Naturally vegetarian and easy to make vegan
Great for meal prep and freezer storage
Delicious served warm with tea, salad, or hummus
Authentic Middle Eastern flavor from sumac and olive oil
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
2 cups all-purpose flour
2 tablespoons extra virgin olive oil
½ teaspoon salt
1 tablespoon sugar
1 tablespoon instant yeast
1¼ cups warm water
1 egg yolk for brushing the dough
For the Spinach Filling
500 grams fresh spinach, chopped
¾ cup red onion, finely chopped
1 tablespoon sumac spice
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
Directions
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and 1 tablespoon of olive oil. Mix until evenly combined.
In a separate glass or small bowl, stir the instant yeast into the warm water. Allow it to sit for 5 minutes until slightly foamy.
Pour the yeast mixture into the flour mixture and begin mixing with your hands or a spoon until a dough forms. Add the remaining tablespoon of olive oil while kneading to help create a soft and elastic texture.
Knead the dough for about 8 to 10 minutes until smooth. If the dough feels too sticky, lightly add extra flour one tablespoon at a time.
Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1 to 1½ hours or until doubled in size.
Make the Spinach Filling
While the dough is rising, prepare the filling.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until softened.
Add the chopped spinach and cook for several minutes until wilted and most of the moisture has evaporated.
Season the mixture with sumac, salt, black pepper, and lemon juice. Stir well, then remove from heat and allow the filling to cool completely before assembling the pies.
Assemble the Fatayer
Preheat the oven to 400°F (220°C).
Punch down the risen dough and transfer it to a lightly floured surface. Roll the dough into a large sheet about ¼ inch thick.
Use a small bowl or round cutter to cut circles from the dough. Place 1 to 1½ tablespoons of spinach filling into the center of each circle.
Fold the dough into a triangle by pinching three sides together firmly to seal the filling inside.
Arrange the fatayer on a lined baking tray. Brush the tops lightly with egg yolk for a golden finish.
Bake for 12 to 15 minutes or until the pies turn beautifully golden brown.
Serve warm with hot tea, yogurt sauce, hummus, or fresh salad.
Servings and timing
Servings: 12 spinach fatayer
Prep Time: 15 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: Approximately 2 hours 10 minutes
Calories: Approximately 145 calories per fatayer
Variations
Cheese Fatayer
Replace the spinach filling with a mixture of feta cheese, mozzarella, and parsley for a rich cheesy version.
Chicken Fatayer
Use shredded cooked chicken mixed with onions and Middle Eastern spices for a hearty meat-filled pastry.
Vegan Version
Skip the egg yolk brushing and brush the tops with olive oil instead for a completely vegan recipe.
Spicy Spinach Fatayer
Add red chili flakes or finely chopped green chili peppers to the spinach filling for extra heat.
Herb Fatayer
Mix fresh parsley, mint, or cilantro into the spinach filling for added freshness and flavor.
Storage/Reheating
Store leftover spinach fatayer in an airtight container in the refrigerator for up to 1 week.
To freeze, place the cooled fatayer in a freezer-safe container or zip-top bag. They can be stored for up to 1 month.
For reheating, warm them in a preheated oven at 350°F (175°C) for about 8 minutes until heated through. Avoid microwaving for too long, as it may soften the crust.
FAQs
Can I use frozen spinach instead of fresh spinach?
Yes, frozen spinach works well. Be sure to thaw and squeeze out as much excess water as possible before cooking.
What does sumac taste like?
Sumac has a tangy, slightly lemony flavor that adds brightness to the spinach filling.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise and use it the next day.
Why is my dough sticky?
The dough may need a little extra flour depending on humidity and flour type. Add flour gradually while kneading.
Can I skip the egg yolk?
Yes, the egg yolk is optional and mainly helps create a golden color on the crust.
How do I keep the fatayer from opening while baking?
Make sure to pinch the seams tightly and avoid overfilling the dough circles.
Can I air fry spinach fatayer?
Yes, air fry them at 375°F for about 10 minutes or until golden brown.
What can I serve with spinach fatayer?
They pair wonderfully with hummus, yogurt dip, fresh salad, olives, and hot tea.
Are spinach fatayer healthy?
Yes, they are packed with spinach and use olive oil, making them a nutritious and balanced snack.
Can I use whole wheat flour?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a healthier version.
Conclusion
Spinach Fatayer is a delicious and comforting Lebanese pastry that combines fluffy homemade dough with a flavorful spinach and onion filling. Whether served for breakfast, as a snack, or alongside a Middle Eastern meal, these savory pies are always satisfying. Their authentic flavor, easy preparation, and versatile filling options make them a wonderful recipe to enjoy with family and friends.
Spinach Fatayer, also known as Lebanese spinach pies, are soft triangular pastries filled with seasoned spinach, onions, olive oil, lemon juice, and tangy sumac spice. These savory Middle Eastern pastries are fluffy, flavorful, and perfect for breakfast, snacks, appetizers, or light meals.
Ingredients
2 cups all-purpose flour
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon instant yeast
1 1/4 cups warm water
1 egg yolk for brushing the dough
500 grams fresh spinach, chopped
3/4 cup red onion, finely chopped
1 tablespoon sumac spice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
Instructions
In a large bowl, combine the flour, salt, sugar, and 1 tablespoon olive oil.
In a separate bowl, stir the instant yeast into the warm water and let sit for 5 minutes until slightly foamy.
Pour the yeast mixture into the flour mixture and mix until a dough forms. Add the remaining olive oil while kneading.
Knead the dough for 8 to 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours until doubled in size.
While the dough rises, heat olive oil in a skillet over medium heat and sauté the chopped onions until softened.
Add the chopped spinach and cook until wilted and most moisture evaporates.
Season with sumac, salt, black pepper, and lemon juice. Allow the filling to cool completely.
Preheat the oven to 400°F (220°C).
Roll the dough onto a lightly floured surface until about 1/4 inch thick.
Cut the dough into circles using a bowl or cutter.
Place 1 to 1 1/2 tablespoons of filling into the center of each circle.
Fold and pinch three sides together firmly to form a triangle shape.
Arrange the fatayer on a lined baking tray and brush lightly with egg yolk.
Bake for 12 to 15 minutes until golden brown.
Serve warm with yogurt sauce, hummus, salad, or tea.
Notes
Allow the spinach filling to cool completely before assembling to avoid soggy dough.
Frozen spinach may be used if thoroughly drained.
Sumac adds the signature tangy Middle Eastern flavor.
Pinch the dough seams tightly to prevent opening during baking.
For a vegan version, brush the dough with olive oil instead of egg yolk.
