Recipes » Spinach Fatayer (Lebanese spinach pie)

Spinach Fatayer (Lebanese spinach pie)

Name: Spinach Fatayer (Lebanese spinach pie)
Prep time: 10 min
Cook time: 30 min
Total time: 70 min
Ingredients: 4 cups white flour; 1.5 tsp dry yeast; 1.5 tsp brown sugar (optional); 1.5 tsp salt; 1 tBsp olive oil; 1 1/4 cups water (lukewarm); 14 ounces spinach; 1/2 tsp salt; 1 tBsp pine nuts; 1 tBsp sumac; 1 onion; 1 tBsp Pomegranate molasses; 2 tBsp olive oil; 1 Large lemon

Published: Mar 24, 2020 · Modified: Dec 30, 2021 by Samira @ Alphafoodie · This post may contain affiliate links

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A delicious and easy recipe for apinach fatayer – this is a delicious Lebanese spinach pastry filled with a spinach and sumac filling.

Middle eastern food is in my blood and spinach fatayer is a dish I must have had hundreds, if not thousands, of times. Fatayer is a popular flaky pastry pie in the Middle East and can be filled in various ways: cheese, meat, and my personal favorite – spinach.

This Lebanese spinach pie is filled with a mixture of spinach, combined with onion, pine nuts, pomegranate molasses, and seasonings including salt, sumac (the magical ingredient), lemon juice, and optional cayenne (for a bit of heat). They can be made in a variety of sizes but are perfect as a snack or appetizer/side dish.

What’s even better is that this spinach pastry is a wonderful way to boost your spinach intake, which is excellent for boosting your immune system and for a variety of health benefits. If you want to read more about the various health benefits that spinach provides then you can check out my simple garlic sauteed spinach, where I talk about this further.

I love to have these spinach pastries as a snack or a side along with some of my other favorite Lebanese food. I’ve even been known to dip them into some homemade labneh.

Tips to wonderful Fatayer Every Time

Although there are traditional fillings, feel free to experiment with these a bit. For example, with this spinach fatayer, you could add some crumbly feta cheese if wanted or something similar.
In terms of spices, the absolute “must-have” for the traditional flavor is the tangy, almost citrus-tasting sumac. Apart from that, a lot is left up to personal taste. I like to keep mine relatively simple. However, you could dress these up with some paprika, or even cayenne pepper (for heat).
When making the dough, the key is to roll it out as thin as you can. It may puff up slightly in the oven, so it’s good to compensate for this.
For this spinach pastry filling, in particular, it’s critical to get rid of as much of the moisture from the spinach before adding it to the pastry. The extra liquid can ruin the bake, and cause a ‘soggy bottom’ to the pies.
Make sure you add warm water to the dough mixture, which will help to feed the yeast.

Additional Notes

Yes, these can be frozen once baked. I usually place them in an airtight container, with baking paper to separate the layers (so they don’t stick together). I’ve never tested the amount of time they can stay frozen as they’re usually all used within a month – but I would think 2-3 months would be fine. To reheat, just place in the oven at 350ºF/180ºC for 20-30 minutes (depending on the size of the pastry).
If you want a super quick ‘cheat’ for these, then you can use store-bought dough. It won’t be the same but can save valuable time if you’re in a hurry. I’ve tried this with shortcrust before, and pizza dough, with okay results – puff pastry or phyllo dough will have a very different final result (more like spinach puffs or greek spinach and cheese pastries).

The Ingredients

Ingredients for dough for Spinach Fatayer

For the Dough

Plain flour and dry yeast
Brown sugar and salt
Olive oil
Luke-warm water

For the Filling

Spinach
Sumac and salt
Pine nuts and olive oil
Red onion and lemon
Pomegranate molasses

Yields: 24 small pies or 12 medium ones

How to Make Spinach Fatayer

Start by making the dough.

First, mix the dry ingredients, then add the warm water and oil and mix well.

Spinach Fatayer steps to making the dough

A slightly sticky, pliable dough will form. Knead this for 5-10 minutes, till soft and elastic.

Set aside in an oiled bowl and cover it with a tea towel or muslin cloth. Leave it to rest for 30 minutes in a warm location so that it can rise.

Covering the dough with a bit of oil to rest

While the dough is resting, prepare the spinach mix.

Start by chopping the spinach finely.

Then move it to a bowl and sprinkle the salt on top. Set aside for 8-10 minutes to macerate – this will help the spinach to release its liquid content.

Chopped spinach and salt for Spinach Fatayer

Squeeze the spinach with clean hands, to remove as much of the liquid as possible.

Note: As you rub the spinach and squeeze it, it will wilt naturally.

Meanwhile, finely chop the onions.

Then mix all the ingredients in a large bowl. At this point you can also add in any additional seasonings you may like, such as paprika or cayenne pepper.

Mixing the ingredients for Spinach Fatayer

Mix well.

When the dough has doubled in size, it’s ready. It should be very fluffy and airy.

Now it’s time to roll out the dough as thin as you can. Between 2-4mm is best for this recipe.

When you have a thin sheet of dough, you can cut it into circles.

To make smaller pies, just use a cup or a glass as a shape cutter (if you don’t have circular cutters).

Then add some of the spinach mix to each circle and fold in a triangular shape. Pinch it together carefully, so it doesn’t come loose in the oven.

If you want to make bigger pies, you can use a bowl or a plate to make the circles. Then add the spinach mixture and fold in a triangular shape.

Spinach Fatayer steps to making the pies

Brush each pie with some olive oil. Then arrange as a single layer on baking sheets and bake at 350ºF/175ºC (fan-assisted) for 30 minutes.

The spinach fatayers are ready when they turn golden brown and are heated through. You can enjoy them right away or at room temperature.

Any leftover spinach fatayer can be stored in an airtight container in the fridge for around a week (I have to admit mine have never lasted longer than three days before I’ve eaten them all, so I don’t know the exact amount of time). They can also be frozen for 2-3 months.

Other Middle Eastern Recipes You May Like

Ready Batata Harrah potato salad and a wedge of lemon

Even as a proud Lebanese food blogger, I haven’t posted a massive amount of traditional food to my blog. However, if you are wanting some more middle eastern inspired recipes then I definitely have some you may like. From these Veggie stuffed carrots, to these Lebanese Spicy Potatoes Batata Harra, or this modern twist on a classic Easy Rainbow Vegan Falafels (perfect for a Falafel wrap).

I also have recipes for some of my other favorite smaller side dishes and salads including Vegan “Moutabal” Aubergine Dip, Traditional Tabbouleh Salad (Tabouli Salad), Lebanese Hindbeh (Sauteed Dandelion Greens/Spinach) and Caramelized Onions, Simple Spinach Yogurt Dip (Borani), or Simple Traditional Lebanese Fattoush Salad. And more recently I’ve made Simple Lebanese Lentil Soup (Vegan Lentil Soup), Middle Eastern Vegan Chickpea Salad (Balela Salad), Green Bean Stew (Braised Green Beans), and Simple Maqluba (Upside-Down Layered Rice).

moutabal eggplant dip in bowl and topped with herbs and pomegranate

Freshly mixed Tabbouleh/tabouli salad served with romaine lettuce in a bowl

As always, if you try this recipe then, let me know. I’d love a rating or comment. You can also tag me in your recreations on Instagram @Alphafoodie.

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