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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Massage the dough until it achieves a silky, supple consistency with a gentle tackiness. Transfer the transformed dough into a greased container.
- Cover the dough and permit it to rise in a warm environment for 90 minutes, allowing it to expand and develop complex flavors.
- 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.
- 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.
- Refrigerate the filling mixture to maintain its crisp, fresh character until assembly time.
- Heat the oven to 425°F, positioning racks to ensure even thermal distribution. Line baking sheets with parchment paper for optimal performance.
- Gently flatten each dough sphere into a delicate circular shape. Strategically place a generous portion of filling at the center of each disk.
- Craft triangular pockets by meticulously pinching and folding dough edges, creating a sealed geometric parcel that encapsulates the vibrant filling.
- Arrange the assembled fatayer on prepared baking sheets, ensuring adequate spacing for optimal browning.
- Bake for 15-20 minutes, monitoring until the pastries transform into a golden, crisp exterior with a tantalizing aroma.
- 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