If you’ve ever tasted a Middle Eastern bakery delight and wondered how to bring that magic home, you’re in for a treat with this Lebanese Spinach Pies (Fatayer) Recipe. These charming, triangular pastries are packed with a vibrant, tangy spinach filling infused with sumac and lemon juice, all wrapped in a soft, yeasty dough that bakes up golden and perfect. Whether enjoyed as a snack, appetizer, or light meal, these pies are irresistibly comforting and bursting with fresh flavors that will have you reaching for more every single time.
Ingredients You’ll Need
This Lebanese Spinach Pies (Fatayer) Recipe depends on simple, wholesome ingredients that each brighten and balance the final result. The dough is beautifully elastic thanks to the yeast and olive oil, while the filling’s combination of spinach, lemon, and sumac brings the signature fresh and slightly tangy flavor that makes these pies unforgettable.
- 3 cups all-purpose flour: The foundation of your dough, offering structure and chewiness.
- 1 ¼ cups warm water: Activates the yeast and hydrates the flour for dough formation.
- 2 teaspoons granulated sugar: Feeds the yeast, ensuring a good rise and light texture.
- 2 ¼ teaspoons instant yeast (1 packet): Essential for that perfect fluffy dough rise.
- 2 teaspoons salt: Enhances flavor in the dough and filling alike.
- ¼ cup olive oil: Adds softness and richness to the dough.
- 16 ounces frozen spinach, thawed and drained: The star of the filling, providing vibrant green color and earthy taste.
- ¼ cup parsley, chopped: Freshness and a touch of herbaceous brightness.
- 1 medium onion, diced: Adds sweetness and texture contrast in the filling.
- 2 tablespoons olive oil: To lightly coat and season the filling, boosting flavor.
- 2 tablespoons lemon juice: Infuses the filling with zesty brightness that awakens the palate.
- 1 tablespoon sumac: That signature Middle Eastern tang that sets these spinach pies apart.
- 1 teaspoon salt: Balances and heightens the filling’s flavors.
How to Make Lebanese Spinach Pies (Fatayer) Recipe
Step 1: Make the Dough
Begin by activating your yeast: mix warm water, sugar, and yeast in a bowl and let it sit until it’s frothy. This is the sign that the yeast is alive and ready to work its magic. Next, combine the flour and salt, then add them to the yeast mixture and stir until just combined. Transfer your dough onto a floured surface and knead for about five minutes until it feels sticky but manageable.
Now, incorporate the olive oil while kneading until the dough turns soft, smooth, and only lightly sticky to the touch. This step makes all the difference in getting a tender crust that isn’t dry or tough. Place your dough in a lightly oiled bowl, cover it with a clean towel, and let it proof for a full 90 minutes. You’ll want to see it double in size – that’s how you know it’s perfectly risen and ready to become pies.
Step 2: Prepare the Spinach Filling
While your dough is resting, mix your filling ingredients in a large bowl. Combine the thawed and thoroughly drained spinach with chopped parsley, diced onion, olive oil, fresh lemon juice, sumac, and salt. Each ingredient plays a crucial role: the lemon juice and sumac give a lively tang, onions offer a mild crunch, and parsley adds herbal freshness. Once mixed, cover and refrigerate the filling until you’re ready to shape your pies. This allows the flavors to meld beautifully.
Step 3: Shape and Bake the Pies
After the dough has doubled and rested again as smaller balls, it’s time to turn these into pastries. Preheat your oven to 425°F (220°C) and get your parchment-lined baking sheets ready. Flatten each dough ball gently with your hands into a small circle—no rolling pins needed, just your soft touch to keep the dough tender.
Place about two tablespoons of the spinach filling in the center of each circle. The trick here is in folding: carefully pinch the edges of the dough together, forming a tight triangular shape. This seals in the vibrant filling and creates those classic, eye-catching fatayer shapes. Place them spaced evenly on your baking sheets and pop them into the oven for 15 to 20 minutes, until the pies are puffed up and golden on top.
How to Serve Lebanese Spinach Pies (Fatayer) Recipe
Garnishes
To elevate your Lebanese Spinach Pies (Fatayer) Recipe, serve them with a sprinkle of extra chopped parsley or a dash of sumac on top. A dollop of creamy whole-milk yogurt on the side is traditional and adds a cooling contrast that’s simply irresistible. For a little extra flair, try a drizzle of pomegranate molasses or a few fresh pomegranate seeds for a pop of sweetness and color.
Side Dishes
These pies shine alongside a refreshing side like fattoush salad or a simple chopped tomato and cucumber salad dressed with lemon and olive oil. If you want something heartier, a bowl of warm lentil soup or a dish of hummus makes for a comforting Middle Eastern spread that’s both satisfying and delicious.
Creative Ways to Present
Try serving your Lebanese Spinach Pies (Fatayer) Recipe on a large wooden board surrounded by small bowls of various dips such as baba ganoush, labneh, or even a spicy harissa sauce. Arrange them with fresh herbs and lemon wedges for an inviting, picnic-style presentation that will wow your guests and make the experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
Store any leftover spinach pies in an airtight container in the refrigerator for up to three days. They maintain their flavor and texture well when cooled properly, making them a perfect next-day snack or quick lunch option.
Freezing
If you want to enjoy these Lebanese Spinach Pies (Fatayer) Recipe later, arrange the unbaked pies on a baking sheet and freeze them until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to two months and baked directly from frozen—just add a few extra minutes to the baking time.
Reheating
When it’s time to enjoy your chilled or frozen pies, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through and crisp on the outside. Avoid microwaving as it can make the crust soggy, and that delightful texture is part of the joy of these pies.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, cook it down gently to remove excess moisture and chop finely before mixing with the other filling ingredients. This will prevent your pies from becoming soggy.
What is sumac and can I substitute it?
Sumac is a tart, lemony spice commonly used in Middle Eastern cuisine. If you don’t have it, a mixture of lemon zest and a pinch of salt can mimic its tangy flavor, but sumac really does give an authentic touch.
Can I make the dough without olive oil?
Olive oil adds softness and flavor, but you can substitute it with any neutral oil like vegetable or canola oil. Just keep in mind that the dough’s texture and taste might shift slightly.
How long do the pies keep well after baking?
Once baked, the pies are best enjoyed within a day for optimal freshness, but refrigerated leftovers stay tasty up to three days. Reheat gently for the best experience.
Are Lebanese Spinach Pies (Fatayer) Recipe suitable for freezing after baking?
Freezing after baking is possible but can affect the crust’s crispness. For best results, freeze before baking and bake fresh from frozen when ready to serve.
Final Thoughts
Making these Lebanese Spinach Pies (Fatayer) Recipe at home is such a rewarding experience, blending simple ingredients into something truly special with every bite. They carry the heart of Lebanese hospitality in a neat, flavorful package that’s perfect for any occasion. I cannot wait for you to try them—you’ll find they quickly become one of your all-time favorite dishes to make and share.
Print
Lebanese Spinach Pies (Fatayer) Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 30 spinach pies
- Category: Appetizer
- Method: Baking
- Cuisine: Lebanese
- Diet: Vegetarian
Description
Delicious Lebanese Spinach Pies, known as Fatayer, feature a soft, slightly chewy dough filled with a tangy, flavorful spinach mixture seasoned with sumac, lemon juice, and fresh herbs. These baked savory pastries are perfect as appetizers or snacks, highlighting traditional Middle Eastern flavors.
Ingredients
Dough Ingredients
- 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 Ingredients
- 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 the warm water, sugar, and instant yeast. Let it sit for 3-5 minutes until the yeast becomes frothy and activated.
- Mix Dough Ingredients: Add the all-purpose flour and salt to the yeast mixture, mixing until combined into a dough.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until the dough is sticky but manageable. Incorporate the olive oil and continue kneading until the dough becomes soft, smooth, and slightly sticky but does not stick excessively 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 in a warm place until it doubles in size.
- Divide and Rest: After proofing, divide the dough into 30 equal pieces. Shape each piece into a round ball and arrange them on an oiled tray. Cover again and allow to rest for 30 minutes to relax.
- Prepare the Filling: In a large bowl, combine the thawed and drained spinach with chopped parsley, diced onion, olive oil, lemon juice, sumac, and salt. Mix thoroughly to ensure even seasoning. Cover the filling and refrigerate until ready to assemble.
- Preheat Oven: Set your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking.
- 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 by pinching the edges together, shaping the pies into a triangle ensuring the edges are tightly sealed to prevent filling leakage during baking.
- Bake: Arrange the filled pies on the prepared baking sheets and bake in the preheated oven for 15 to 20 minutes or until the tops are beautifully golden brown.
- Serve: Remove the pies from the oven and serve warm alongside plain whole-milk yogurt for a refreshing and creamy dipping accompaniment.
Notes
- Ensure the spinach is well-thawed and thoroughly drained to avoid soggy filling and dough.
- You can substitute fresh spinach if preferred, but cook and drain it well before using.
- Use sumac for authentic tangy flavor; if unavailable, a light sprinkle of lemon zest can be used as a substitute.
- Dough rising times may vary based on room temperature; keep dough covered and warm for best results.
- These pies freeze well before baking; bake from frozen adding a few extra minutes to baking time.
