Spinach fatayer, also known as fatayer bi sabanekh, is a cherished culinary jewel originating from the heart of the Middle East, with a particularly prominent place in authentic Lebanese cuisine. These delectable savory pastries feature a harmonious blend of fresh spinach, finely diced onions, and a medley of aromatic seasonings, all encased within a perfectly soft, homemade dough and baked until golden and irresistible. It’s more than just a dish; it’s a testament to the rich gastronomic heritage of the region, embodying centuries of tradition and flavor.
This traditional fatayer recipe is celebrated for its versatility, making it an ideal choice for a sophisticated appetizer, a satisfying snack, or a delightful addition to any gathering. Its savory, tangy, and deeply flavorful profile ensures it’s always a crowd-pleaser. These spinach pies are especially popular during the holy month of Ramadan, where they grace Iftar tables as a comforting and nourishing treat. Their inviting aroma and exquisite taste make them a staple in many households, bringing a touch of authentic Middle Eastern warmth to every bite.
For those who enjoy exploring the diverse world of fatayer, we highly recommend trying our easy cheese fatayer recipe next. It offers a different yet equally delightful flavor experience, perfect for expanding your Middle Eastern baking repertoire.
Despite their gourmet appeal, spinach fatayer are surprisingly manageable to prepare. With just an hour of dedicated rising time for the dough, the actual hands-on preparation and stuffing take less than an hour. The effort invested in making these homemade pies is truly rewarded. As they bake, your kitchen will be filled with an incredibly inviting aroma that promises a delicious experience even before the first bite. The anticipation alone is enough to make this recipe a favorite.
There’s nothing quite like that initial bite into a warm, freshly baked fatayer. As you break open the soft, pillowy dough, you’re greeted by a burst of flavorful spinach filling, rich with a delightful tanginess. The combination of the tender dough and the zesty, savory interior creates a sensational experience that makes it incredibly challenging to stop at just one. You might find yourself reaching for the entire batch!
❤️ Why You’ll Love This Authentic Spinach Fatayer Recipe
- A Delicious and Unique Appetizer: These savory hand pies offer a distinct flavor profile that stands out from typical appetizers, making them perfect for impressing guests or adding variety to your meal rotation.
- Authentic Middle Eastern Cuisine: Experience the true taste of Lebanese culinary traditions with a recipe that honors classic methods and authentic ingredients.
- A Fun Family Activity: This recipe is a fantastic way to involve children in the kitchen. Kids can enthusiastically help with rolling the dough, using cookie cutters, and even the stuffing and folding process. While their creations might not be perfectly uniform, they’ll take pride in their contribution and enjoy eating the delicious results. It’s a wonderful opportunity to create lasting memories together.
- Versatile Lebanese Snack or Appetizer: Whether you need a light bite for breakfast, a fulfilling afternoon snack, or an elegant starter for dinner, spinach fatayer fits seamlessly into any occasion.
- Savory, Tangy, and Delicious: The unique balance of earthy spinach, sweet onions, and a vibrant tangy kick from sumac, pomegranate molasses, and lemon juice creates an irresistible flavor that will have everyone asking for more.
- Wholesome and Veggie-Packed: Sneak in a generous amount of nutrient-rich spinach, offering a healthier snack option that doesn’t compromise on taste. (We promise not to tell if you don’t!)
🌿 A Taste of Tradition: The Story of Spinach Fatayer
Spinach fatayer, or fatayer bi sabanekh, is a beloved cornerstone of Middle Eastern, particularly Lebanese, culinary tradition. These delicate pastry parcels are more than just food; they are an integral part of family gatherings, celebrations, and daily life across the Levant. The word “fatayer” itself refers to a category of small, baked pies, often stuffed with various fillings such as meat (lahm bi ajin), cheese (fatayer bi jibneh), or, as in this recipe, spinach. Their history traces back centuries, evolving through generations as a staple that is both hearty and comforting.
During significant religious periods like Ramadan, spinach fatayer takes on an even greater importance. They are frequently prepared and shared during Iftar, the evening meal that breaks the daily fast, providing a nourishing and satisfying bite. The combination of a soft, slightly chewy dough with a bright, tangy spinach filling makes them incredibly appealing after a day of fasting. The act of preparing fatayer is often a communal one, with family members gathering to mix the dough, prepare the filling, and meticulously fold each pastry, passing down cherished recipes and techniques from elder to child. This communal aspect makes the dish not just about sustenance, but about connection, heritage, and the continuation of culinary traditions.
The beauty of spinach fatayer lies in its simplicity yet profound depth of flavor, a characteristic shared by many dishes in Lebanese cuisine. It represents the region’s resourceful cooking, transforming basic, wholesome ingredients into something truly extraordinary. Whether served warm from the oven or enjoyed at room temperature, these savory pies consistently deliver a taste of home and history, making them an enduring favorite for generations.
📝 Ingredients for Perfect Spinach Fatayer
Crafting exceptional Spinach Fatayer begins with selecting the right ingredients for both the pliable dough and the vibrant, tangy filling. Below is an overview of the key components; for precise measurements and detailed instructions, please refer to the printable recipe card at the bottom of this page.
📋 Ingredient Notes: The Secret Behind the Flavors
- All-Purpose Flour: This forms the base of our soft, elastic dough. It’s also essential for dusting your work surface, preventing the dough from sticking as you roll and shape it. Its neutral flavor and consistent texture make it ideal for these savory pies.
- Active Dry Yeast: Crucial for leavening, yeast is what gives our fatayer dough its characteristic fluffy texture and helps it rise beautifully. Ensure your yeast is fresh and active for best results.
- Granulated Sugar: A small amount of sugar not only enhances the flavor of the dough but also acts as food for the yeast, helping it activate and ensuring a good rise. It balances the savory elements of the filling perfectly.
- Salt: Essential for seasoning the dough, salt brings out the natural flavors of the flour and other ingredients, creating a well-rounded taste.
- Plain Yogurt: This is a secret ingredient for an exceptionally moist and tender dough. Yogurt adds a subtle tang and significantly aids in the dough’s proofing process, contributing to a lighter, softer texture. If you choose to omit it, be sure to check the notes in the recipe card for adjustments to yeast and water quantities.
- Olive Oil: Used both in the dough for added richness and to prevent sticking during the rising process, olive oil also gives the fatayer a lovely golden crust when baked. A drizzle before baking adds a beautiful sheen and flavor.
- Onion: Sautéed onions form a sweet and savory aromatic base for the spinach stuffing, adding depth and a layer of fundamental flavor that compliments the spinach.
- Spinach: The star of our filling! Whether you opt for fresh or frozen (thawed and well-drained), spinach provides the essential earthy flavor and vibrant green hue. Draining it thoroughly is key to prevent a soggy filling.
- Fresh Cilantro: Adding a burst of fresh, bright flavor, cilantro elevates the filling. If cilantro isn’t to your taste, you can easily omit it without compromising the core flavor of the fatayer.
- Black Pepper: A classic seasoning that provides a gentle warmth and aromatic kick, enhancing the overall savory profile of the spinach mixture.
- Ground Coriander: Offering an earthy, slightly citrusy note, coriander complements the cilantro (its seed form) and other spices, adding complexity to the filling.
- Sumac: This wonderful Mediterranean seasoning, derived from dried berries, is non-negotiable for authentic spinach fatayer. It imparts a distinct tart, tangy, and citrusy flavor that is central to the dish’s identity. Do not skip it for that genuine taste!
- Pomegranate Molasses: A thick, syrupy condiment with an intense sweet and sour flavor, pomegranate molasses is another critical component for the signature tanginess of the filling. It adds depth and a rich fruitiness that balances the savory elements.
- Fresh Lemon Juice: Reinforcing the citrusy tang, lemon juice brightens the spinach mixture, ensuring a lively and refreshing taste that cuts through the richness of the dough.
- Pine Nuts / Walnuts (Optional): For an added layer of texture and nutty flavor, toasted pine nuts or finely chopped walnuts are a delightful optional addition to the spinach mix, providing a pleasant crunch.
🥄 Step-by-Step Instructions: Crafting Your Spinach Fatayer
Creating these authentic Lebanese spinach pies is a rewarding process, divided into making the dough, preparing the filling, and then expertly assembling and baking. This section provides a clear overview of the steps involved. For comprehensive, detailed instructions, please consult the complete recipe card found below.
Making the Perfect Dough:
- In a spacious mixing bowl, combine the flour, sugar, yeast, and salt. Whisk these dry ingredients thoroughly to ensure an even distribution.
- Next, incorporate the olive oil and yogurt into the dry mixture. Begin to knead, gradually adding warm water until a firm, yet elastic dough forms. This process typically takes about 5 minutes with an electric mixer or 10-12 minutes if kneading by hand, ensuring the dough develops its necessary gluten structure.
- Lightly grease a clean bowl with a teaspoon of oil. Place the dough in the bowl, turning it to coat all sides with a thin layer of oil. Cover the bowl with a clean cloth or plastic wrap and allow the dough to rise in a warm place for approximately one hour, or until it has doubled in size.
Preparing the Flavorful Spinach Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it softens and becomes fragrant.
- Add the well-drained spinach to the skillet and continue to cook for another 3 minutes, allowing any excess moisture to evaporate. Remove the skillet from the heat and stir in all the remaining filling ingredients. Taste the mixture and adjust seasonings as needed to achieve your desired balance of savory and tangy flavors.
Assembly and Baking the Golden Pies:
- Preheat your oven to 450°F (230°C). Adjust your oven racks so one is in the middle and another in the upper third. Prepare your baking sheets by lightly brushing them with oil. Divide your risen dough in half, returning one half to the bowl and covering it.
- On a lightly floured surface, use a rolling pin to roll out the first half of the dough to an even thickness of approximately ¼ inch. Gently release the rolled dough from the surface with your hands to prevent it from shrinking back after cutting.
- Using a rounded cup, a small plate, or a large round cookie cutter, cut circles from the dough. Place about 2 tablespoons of the spinach mixture in the center of each dough circle.
- To form the classic triangular shape, stretch the dough slightly from two opposite ends, bringing them together over the filling, and pinch firmly to seal, creating a cone-like base.
- Then, take the remaining unsealed edge of the circle and press it against the sealed edges to complete a triangular pastry. Ensure all edges are pressed very firmly to prevent the filling from escaping during baking.
- Place the shaped fatayer onto your prepared baking sheet. Cover them lightly while you continue to shape the remaining dough. Repeat the process with the second half of the dough.
- Brush the tops of the fatayer with a little extra olive oil. Bake them in the center of your oven for 10 minutes, or until the bottoms are beautifully golden brown.
- Move the baking sheet to the upper oven rack and continue to bake for an additional 3-5 minutes, or until the tops also turn golden brown. For air fryer enthusiasts, detailed directions are available in the recipe card below for an alternative cooking method.
- Once baked, transfer the fatayer to a wire rack to cool slightly before serving. Enjoy the incredible aroma and taste of your homemade spinach fatayer!
💡 Tips for Spinach Fatayer Success
- The Magic of Yogurt in Dough: Adding plain yogurt to your dough is a game-changer! It not only significantly increases the dough’s moisture content, resulting in a fluffier and more tender pastry, but also aids in the proofing process, ensuring a better rise. If you prefer to skip the yogurt, you’ll need to compensate by adding approximately ½ teaspoon more yeast and adjusting the amount of warm water as needed to achieve the right dough consistency.
- Nutty Additions for Texture: Incorporating chopped pine nuts or walnuts into the spinach mixture is a delightful option that introduces a pleasant crunch and a rich, nutty flavor. This addition can elevate the fatayer, offering another layer of complexity. However, if you have nut allergies, don’t have them on hand, or simply prefer to keep it nut-free, feel free to omit them. The fatayer will still be incredibly delicious.
- Embrace the Tanginess: Authentic spinach fatayer, particularly in Lebanese tradition, is known for its distinctive tartness. This vibrant tang, primarily from sumac, pomegranate molasses, and lemon juice, is what truly defines the dish for many, including me. If you’re new to this flavor profile or are unsure about the intensity, you can certainly reduce the quantities of sumac, pomegranate molasses, and lemon juice to suit your preference. However, I strongly recommend including at least 1 tablespoon of pomegranate molasses, as it contributes a unique depth that is hard to replicate.
- Tartness Trio: Sumac, pomegranate molasses, and lemon juice are the key ingredients for achieving that signature tangy flavor in the spinach mixture. If you happen to be missing one, don’t fret! You can often substitute or increase the amount of the others to maintain the desired level of tartness. For instance, if you don’t have pomegranate molasses, you could add a little more lemon juice and sumac.
- Time-Saving Shortcut: For those busy days when time is of the essence, store-bought pizza dough can be a convenient substitute for homemade dough. While the texture and flavor might differ slightly from scratch-made, it’s a perfectly acceptable option that allows you to enjoy spinach fatayer without the extra dough-making steps.
⌛ Make Ahead and Storage Solutions
Make Ahead
Spinach fatayer are an excellent dish to prepare in advance, allowing you to enjoy their deliciousness at your convenience. You can bake them fully and then simply reheat when you’re ready to serve, making them perfect for meal prep or entertaining.
Storage
- Refrigeration: To keep your fatayer fresh, place them in an airtight container and store them in the refrigerator for up to 5 days. This keeps them moist and prevents them from drying out.
- Freezing: For longer storage, spinach fatayer freeze exceptionally well. Arrange them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag or an airtight container. They can be stored in the freezer for up to 3 months, ready to be enjoyed whenever a craving strikes.
- Reheating: To reheat frozen fatayer, simply wrap them in a kitchen paper towel and microwave for 10-20 seconds, or until they are soft and warmed through. For a crispier texture, you can also reheat them in a preheated oven or air fryer until golden.
💬 Frequently Asked Questions (FAQs)
Fatayer are exquisite little Middle Eastern pies, a staple in Lebanese and other regional cuisines. They are incredibly versatile and can be filled in numerous ways. Common fillings include savory ground meat, a vibrant spinach mixture, or a tangy feta cheese blend. This particular recipe focuses on a flavorful filling of fresh spinach, sautéed onions, and a special blend of Mediterranean seasonings, all encased in a soft, homemade dough and baked to perfection.
Beyond spinach, the possibilities for fatayer fillings are endless! Cheese fatayer, often made with a blend of feta and fresh mint, are incredibly popular and utterly delicious. You could also explore fillings with seasoned ground meat (often beef or lamb), a garlic-infused cheese blend, or even a mix of ground meat and vegetables. Adding a variety of nuts, such as toasted pine nuts or walnuts, can also provide a wonderful textural contrast and nutty flavor to almost any filling.
Sumac is a vibrant, reddish-purple spice derived from the dried and ground berries of the sumac bush, native to the Middle East. It has a distinctive tart, tangy, and slightly fruity flavor with subtle citrusy notes. In spinach fatayer, sumac is a critical ingredient that provides the signature sourness that balances the richness of the spinach and dough. It’s an essential element for achieving the authentic Middle Eastern taste of this dish, distinguishing it from other savory pies.
Absolutely! While frozen spinach is convenient and works perfectly well, fresh spinach can also be used. If opting for fresh, you will need a larger quantity, typically about 2-3 pounds, as it significantly reduces in volume when cooked. It’s crucial to thoroughly wash the fresh spinach, then blanch it briefly or sauté it until wilted, and most importantly, squeeze out as much excess water as possible before mixing it with the other filling ingredients. This prevents a watery filling and ensures your fatayer don’t become soggy.
🍽️ Serving Suggestions for Spinach Fatayer
Spinach fatayer are incredibly versatile and can be enjoyed in a multitude of ways. They are delicious on their own as a snack, but also pair beautifully with other dishes to create a more complete meal or spread:
- As an Appetizer: Serve warm fatayer alongside a bowl of creamy hummus or a refreshing yogurt-based dip like labneh. A sprinkle of fresh mint or a drizzle of olive oil over the dip adds an extra touch.
- Part of a Mezze Platter: Incorporate them into a traditional Middle Eastern mezze spread with other small dishes such as tabbouleh, fattoush salad, olives, pickles, and various dips.
- Light Lunch or Brunch: Enjoy a few fatayer with a simple green salad dressed with a lemon-tahini vinaigrette for a satisfying and healthy meal.
- Soup Companion: They make an excellent accompaniment to a hearty lentil soup or a light vegetable broth, perfect for a comforting meal on a cooler day.
- With Coffee or Tea: In many Middle Eastern cultures, savory pastries like fatayer are enjoyed with a cup of hot tea or strong Arabic coffee, making for a delightful morning or afternoon break.
📣 Related Recipes: Explore More Middle Eastern Delights
- Here is our favorite easy empanadas recipe filled with a flavorful ground beef mixture, a perfect savory pastry from another culinary tradition.
- Love phyllo? Try these easy phyllo cups appetizer that are great anytime of the day, offering a crispy texture with endless filling possibilities.
- These stuffed mini peppers are so easy to make and they taste amazing. Perfect as appetizers or snacks, but also great for parties!
- Sambusa or Samosas are triangular shaped pastries filled with spicy vegetables or a meat mixture. Very popular throughout the Middle East, India, and many other countries. Here is an easy samosa recipe for snacking or as a party appetizer.
- Bruschetta with Balsamic Glaze is an easy appetizer from Italy. Crusty bread slices toasted with garlic and topped with parmesan cheese, diced tomatoes, and fresh basil, a refreshing contrast to warm pastries.
More Lebanese Recipes to Savor
- Try this delicious and easy-to-follow Lebanese rice recipe, a perfect side dish for any Middle Eastern meal. Garnish with fresh herbs or toasted pine nuts to boost flavors.
- Sfiha is one of the authentic Middle Eastern recipes made with an easy, delicious dough, typically topped with a savory meat mixture, similar in spirit to a mini pizza.
- Manakeesh with za’atar or cheese are another Lebanese favorite, sometimes affectionately called the Arab pizza, perfect for breakfast or a light meal.
- Chicken shawarma rice is one of our favorite easy weeknight meals. Tender chicken with flavorful yellow rice topped with an amazing white shawarma sauce all takes just about 30 minutes!
- Baked Kibbeh is a delightful meat dish with a crispy exterior and a delicious, flavorful ground beef filling. Baked instead of fried, this is a healthier option for kibbeh lovers.
More Bread Recipes to Explore
- Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil, and salt for a truly ancient and simple bread.
- How to make Yorkshire pudding? It is actually a very simple recipe, much like popovers, yielding a crisp, golden outside with a hollow core. Whip up the batter in just a few minutes and enjoy an airy delight that is great for any meal.
We sincerely hope you enjoy this delightful Spinach Fatayer recipe! If you do make it, please take a moment to snap a picture and share it with us using the hashtag #amiraspantry. We absolutely love seeing your culinary creations on Instagram, Facebook, and Twitter! Your feedback and photos inspire us daily.
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Spinach Fatayer
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Ingredients
For the dough:
- 3 cups all purpose flour, extra for dusting 375g
- ½ Tablespoon yeast 5g
- ½ Tablespoon sugar 7g
- 2 teaspoon salt
- ¼ cup plain yogurt
- ¼ cup oil, extra for brushing 60ml / 2 oz
- ¾ cup warm water
For the spinach filling:
- 2 Tablespoons olive oil
- 1 medium onion chopped
- 1 lb frozen spinach thaw and drained
- ¼ cup cilantro chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon coriander
- 2 Tablespoons sumac
- 2 Tablespoons pomegranate molasses
- 2 Tablespoons lemon juice
- ¼ cup pine nuts or chopped walnuts optional
Instructions
- In a deep bowl, or the bowl of an electric mixer fitted with the dough hook, combine flour, sugar, yeast and salt and mix well.
- Add olive oil and mix, then add yogurt and continue to knead.
- Gradually add water, starting with half a cup, then knead and add more if needed until you reach a firm, elastic dough.
- You will need to knead the dough for 5 minutes if using an electric mixer, and about 10-12 minutes if kneading by hand.
- Add 1 teaspoon of oil to a clean bowl. Place the dough in and turn it around in the bowl to cover the dough all over with a thin layer of oil.
- Cover and let it rise for about an hour.
Make the filling:
- In a large skillet over medium heat, add oil, then add chopped onion and sauté for about 3 minutes.
- Take it off the heat and add all the remaining ingredients (spinach, cilantro, salt, pepper, coriander, sumac, pomegranate molasses, lemon juice, and optional nuts).
- Mix well and taste to adjust seasoning.
Assemble and bake:
- Preheat the oven to 450°F (230°C). Adjust oven racks: one in the middle and one in the upper third of your oven.
- Brush two heavy-rimmed baking sheets with oil and set aside.
- Lightly dust a clean working surface with flour and then place your dough ball on it.
- Divide the dough in half, return one half to the bowl and cover.
- Using your rolling pin, roll the other half to a thickness of ¼ inch.
- Release the rolled dough from the working surface by hand; this is done so when we cut the circles it will not shrink.
- With any rounded cup, plate, or a large round cookie cutter, cut circles in the dough.
- Place two tablespoons of the mixture in the center of each circle.
- Stretch the dough a bit from two opposite ends to get the dough away from the filling and pinch to seal, forming a cone-like shape.
- Now hold the remaining part of the circle and press against the other cone edges to form a triangle.
- Press firmly to seal, put on the prepared baking sheet and cover until you are done with the rest of the dough.
- Continue with the other half the same way.
- Brush tops with more olive oil and bake in the center of your oven for 10 minutes or until the bottom is golden brown.
- Move the baking sheet to the upper rack and continue to bake for 3-5 minutes or until the top is golden brown.
- Let them cool on a wire rack before serving.
Notes
- Adding yogurt to the dough makes it more fluffy and helps in proofing. You can skip it but make sure to add more yeast, I would say another ½ teaspoon, and more warm water.
- Adding chopped nuts to the spinach mixture is a desirable addition. If you have an allergy, do not have nuts, or prefer not to, then feel free to skip it.
- The spinach fatayer I grew up with is tart, really tart, and this is how it is supposed to be for me. If in doubt or you do not really like the tartness, then feel free to reduce the sumac, pomegranate molasses, and lemon juice to your liking. But I highly recommend at least 1 tablespoon of pomegranate molasses for authentic flavor.
- Sumac, pomegranate molasses, and lemon juice are used to give tartness to the spinach mixture. If you do not have one, substitute with the other (e.g., more lemon juice if you lack pomegranate molasses).
Storage:
- Place spinach fatayer in an airtight container and refrigerate for up to 5 days.
- Freeze for up to 3 months.
- To reheat, wrap frozen fatayer with kitchen paper towel and reheat in the microwave for 10-20 seconds or until soft. Alternatively, reheat in a preheated oven or air fryer until warmed through and slightly crisp.
Air fryer directions:
- Preheat air fryer to 400°F (200°C) and air fry for 4 minutes, or until heated through and golden.