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
Scale
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.
