A delicious and easy Fatayer - Lebanese spinach pies made with homemade dough and stuffed with savory spinach filling. Perfect as a snack, appetizer, or side dish and can be served hot or cold.
In a large bowl, mix the flour, yeast, sugar, and salt, then add the like-warm water and oil and mix well until a sticky pliable dough forms.
Knead the dough for 5-10 minutes, till soft and elastic.
Place it in an oiled bowl and cover it with a kitchen towel or muslin cloth. Leave it to rest for 30 minutes in a warm location to rise.
Make the filling
Chop the spinach finely and add it to a bowl. Sprinkle with the salt and set aside for 8-10 minutes to macerate.
Finely chop the onions and, if needed, juice the lemon.
Optionally, toast the pine nuts in a dry pan for a couple of minutes, stirring often.
Squeeze the salted spinach with clean hands and remove as much of the liquid as possible.
In a large bowl, mix the spinach, onion, pine nuts, olive oil, lemon juice, sumac, and optional pomegranate molasses). Mix well to incorporate.
Assemble the pies
Preheat the oven to 350ºC/175.
When the dough has doubled in size, it's ready to roll. It should be very fluffy and airy. Divide the dough into 40 even-sized balls. You can weigh them (about 0.7 oz/20 g each) or just eyeball them.
Using a rolling pin or a glass bottle, roll each ball into a thin circle - about 1/8th inch (2-4 mm) in thickness and about 4 inches (10 cm) in diameter. While rolling each ball, keep the rest under a damp towel.
Add about 1-2 Tbsp of the spinach mixture to each circle (make sure to leave a margin) and fold in a triangular shape. Pinch two sides together, then fold over the third side and pinch it all together carefully, so the pastry doesn't come loose in the oven.
Bake the pies
Brush the pie with some olive oil and arrange them in a single layer on baking sheets.
Bake the fatayer at 350ºF/175ºC (fan-assisted) for about 20 minutes or until golden brown.You can enjoy them right away or at room temperature.
Video
Notes
To store: Keep them in an airtight container in the fridge for up to 1 week.To freeze: Place them in an airtight container with baking paper to separate the pies, and freeze for up to 6 months.To reheat: Place in the oven at 300ºF/150ºC for 20-30 minutes until heated.Sourcing and substitutes: Sumac and pomegranate molasses can be found online or in Middle Eastern stores. Lemon pepper can be used as a substitute for sumac. Homemade pomegranate molasses can be made by simmering pomegranate juice. Check the blog post for serving suggestions and more tips!