Homemade Lebanese Spinach Pies (Fatayer) Recipe: A Tasty Treat

A crispy lebanese spinach pies delight might just become your next kitchen adventure.

Folding delicate dough around tangy filling takes practice and passion.

Spinach mixed with sumac and onions creates magic on plates.

Pastry skills matter less than pure enthusiasm for these treats.

Mediterranean kitchens buzz with generations of passed-down techniques for perfect pies.

Small pockets of flavor await your culinary exploration.

We know these bite-sized wonders will spark joy at your next gathering.

Why Lebanese Spinach Pies (Fatayer) Impress

• Speedy Homemade Delight: These Lebanese spinach pies are quick to prepare with straightforward steps that even novice cooks can master.
• Budget-Friendly Crowd-Pleaser: Using simple ingredients like spinach, flour, and basic pantry staples makes this recipe economical and accessible for families.
• Versatile Meal Option: Perfect as appetizers, lunch snacks, or party finger foods that can be enjoyed hot or at room temperature with minimal fuss.
• Cultural Culinary Adventure: Introduces home cooks to traditional Middle Eastern cuisine through an approachable and delicious recipe that celebrates authentic flavors.

What’s Included in Lebanese Spinach Pies (Fatayer)

• Warm Water, Sugar, Yeast: Essential team for activating the dough and creating a light, airy texture. Fresh active dry yeast works best, ensure it's not expired.
• Flour, Salt: Core structure of the dough. All-purpose flour preferred for consistent results. Salt enhances overall flavor.
• Olive Oil: Adds richness and helps create smooth, pliable dough. Extra virgin olive oil recommended for best taste.

• Spinach, Parsley: Fresh green base providing nutrients and vibrant flavor. Baby spinach or fresh mature spinach both work well. Choose crisp, bright green leaves.
• Onion, Sumac, Salt: Flavor enhancers that add depth and tanginess. Red or white onions suitable. Sumac brings a signature Lebanese citrusy note.
• Lemon Juice, Olive Oil: Moisture and brightness to the filling. Fresh lemon juice preferred over bottled.

• Plain Yogurt: Optional dipping sauce that complements the savory pies. Whole milk yogurt recommended for richness.

How to Prepare Traditional Lebanese Fatayer

Step 1: Activate Yeast Mixture

In a spacious mixing bowl, blend warm water, sugar, and yeast.

Allow the mixture to sit and become foamy, indicating active yeast.

Step 2: Create Dough Base

Incorporate flour and salt into the yeast mixture.

Stir until ingredients form a cohesive blend.

Transfer the developing dough onto a lightly floured workspace.

Step 3: Knead and Develop Texture

Work the dough by hand, pushing and folding for approximately 5 minutes.

The texture should feel slightly tacky.

Drizzle olive oil and continue kneading until the dough transforms into a soft, smooth consistency.

Step 4: Let Dough Rise

Place the dough in a greased container, cover with a clean kitchen towel.

Allow it to proof for 90 minutes until the volume doubles.

Step 5: Portion Dough

Divide the risen dough into 30 equal portions.

Shape each piece into a rounded ball.

Let the dough balls rest for an additional 30 minutes.

Step 6: Prepare Spinach Filling

• Fresh spinach
• Chopped parsley
• Diced onion
• Olive oil
• Lemon juice
• Sumac
• Salt

Mix thoroughly and refrigerate until assembly time.

Step 7: Shape Fatayer

Preheat oven to 425°F.

Line baking sheets with parchment paper.

Flatten each dough ball into a circular shape.

Position 2 tablespoons of filling in the center.

Pinch two edges together, then fold the third edge to create a triangular shape.

Ensure all edges are securely sealed.

Step 8: Bake Until Golden

Arrange shaped fatayer on prepared baking sheets.

Bake for 15-20 minutes until they develop a beautiful golden-brown color.

Step 9: Serve and Enjoy

Transfer baked spinach pies to a serving platter.

Offer plain yogurt as an optional dipping companion for added flavor.

Authentic Prep Advice for Lebanese Spinach Pies

• Work the dough on a lightly floured surface to prevent sticking and achieve a smooth, elastic texture that's easy to shape.
• Use gentle, consistent pressure when flattening dough balls to create uniform circles that bake more uniformly and look professionally made.
• Pinch fatayer edges firmly to prevent filling from leaking during baking, ensuring each bite is packed with delicious spinach mixture.
• Let yeast activate in warm (not hot) water to help dough rise properly without killing the yeast's natural fermentation process.
• Experiment with adding pine nuts or replacing some spinach with Swiss chard for a unique twist on the traditional Lebanese recipe.

Save Lebanese Spinach Pies (Fatayer)

• Store leftover spinach pies in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
• Wrap individual pies in plastic wrap or aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months. Label the bag with the date for easy tracking.
• Preheat oven to 350°F. Place frozen or refrigerated pies on a baking sheet and warm for 10-12 minutes until crispy and heated through. This method helps restore the original crispness of the dough.
• For a quick option, microwave refrigerated pies for 30-45 seconds. Note that microwaving may slightly soften the crust, so follow with a quick oven toast if you prefer crispiness.

Tasty Companions for Lebanese Spinach Pies

• Pair Zesty Mediterranean White Wine: Crisp Assyrtiko from Greece complements the tangy spinach and lemon flavors, cutting through the richness of the pastry.
• Serve Herbal Mint Tea: Traditional Lebanese mint tea balances the savory spinach filling, offering a refreshing palate cleanser between bites.
• Match Creamy Labneh Dip: Strained yogurt with olive oil and za'atar provides a cool, tangy contrast to the warm, herbal fatayer.
• Enhance with Cucumber Salad: Fresh cucumber, tomato, and parsley salad dressed with lemon and olive oil adds bright, crisp texture alongside the pastries.

Lebanese Spinach Pies (Fatayer) Filling Options

• Gluten-Free Version: Replace wheat flour with a gluten-free blend using rice flour, almond flour, and cornstarch for a celiac-friendly option.
• Vegan Adaptation: Swap olive oil for vegetable broth in filling, use plant-based yogurt for serving, and ensure all ingredients are dairy-free.
• Protein-Packed Alternative: Incorporate crumbled tofu or chickpeas into spinach mixture to boost nutritional value and add extra protein.
• Low-Carb Modification: Substitute dough with cauliflower-based crust or use large spinach leaves as wrapping for a lighter, carbohydrate-reduced version.

FAQs

• What is the origin of Fatayer?

Fatayer is a traditional Lebanese pastry that has been part of Middle Eastern cuisine for generations, typically served as a popular appetizer or snack in Lebanese households and restaurants.

• Is this recipe vegetarian?

Yes, this spinach fatayer is completely vegetarian, using fresh spinach, herbs, and plant-based ingredients without any meat or animal products.

• Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it overnight. Just let it come to room temperature and proof before shaping and filling the fatayer.

• How do I know if my yeast is active?

When you mix yeast with warm water and sugar, it should become frothy and bubbly within 5-10 minutes. If it doesn’t foam, your yeast might be expired or inactive.

Lebanese Spinach Pies (Fatayer) Recipe

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4.9 from 8 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Savory Lebanese spinach pies (fatayer) blend Mediterranean flavors with delicate pastry, creating a culinary journey through traditional Middle Eastern cuisine. Crisp, flaky dough embraces zesty spinach filling, inviting you to savor each delightful bite of this authentic Lebanese specialty.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups all-purpose flour
• 1.25 cups (1 1/4 cups) warm water
• 16 ounces (454 grams) frozen spinach, thawed and drained
• 1 medium onion, diced

Dry Ingredients:

• 2 teaspoons granulated sugar
• 2.25 teaspoons (2 1/4 teaspoons) instant yeast (1 packet)
• 2 teaspoons salt
• 1 tablespoon sumac

Liquid and Herbs Ingredients:

• 0.25 cup (1/4 cup) olive oil
• 2 tablespoons olive oil
• 0.25 cup (1/4 cup) parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon salt

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Instructions

1. Activate the yeast mixture by combining warm water, sugar, and yeast in a mixing vessel. Allow the concoction to bloom and become frothy, indicating active fermentation.
2. Incorporate flour and salt into the yeast mixture, blending thoroughly until a cohesive dough forms. Transfer the raw dough onto a lightly dusted work surface.
3. Vigorously knead the dough for approximately 5 minutes, developing gluten and creating an elastic texture. Gradually introduce olive oil while continuing to manipulate the dough.
4. Massage the dough until it achieves a silky, supple consistency with a gentle tackiness. Transfer the transformed dough into a greased container.
5. Cover the dough and permit it to rise in a warm environment for 90 minutes, allowing it to expand and develop complex flavors.
6. Partition the expanded dough into 30 uniform segments, rolling each into delicate spheres. Allow these dough balls to rest and relax for an additional 30 minutes.
7. Prepare the filling by combining chopped spinach, finely minced parsley, diced onion, fruity olive oil, tangy lemon juice, aromatic sumac, and a precise salt seasoning.
8. Refrigerate the filling mixture to maintain its crisp, fresh character until assembly time.
9. Heat the oven to 425°F, positioning racks to ensure even thermal distribution. Line baking sheets with parchment paper for optimal performance.
10. Gently flatten each dough sphere into a delicate circular shape. Strategically place a generous portion of filling at the center of each disk.
11. Craft triangular pockets by meticulously pinching and folding dough edges, creating a sealed geometric parcel that encapsulates the vibrant filling.
12. Arrange the assembled fatayer on prepared baking sheets, ensuring adequate spacing for optimal browning.
13. Bake for 15-20 minutes, monitoring until the pastries transform into a golden, crisp exterior with a tantalizing aroma.
14. Serve these Lebanese delicacies immediately, optionally accompanied by cool, creamy plain yogurt for a complementary dipping experience.

Notes

• Use fresh, vibrant spinach for the most authentic and flavorful filling, ensuring the leaves are thoroughly washed and well-drained to prevent soggy pies.
• Knead the dough patiently to develop gluten, which creates a soft, pillowy texture that’s crucial for traditional Lebanese fatayer.
• Allow sufficient proofing time for the dough, creating light and airy pastry that separates the delicate spinach filling from becoming dense or heavy.
• Experiment with alternative fillings like Swiss chard, feta cheese, or roasted vegetables to customize these versatile hand pies for different dietary preferences.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Baking
• Cuisine: Lebanese

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 1 g
• Sodium: 320 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 0 mg