Syrian spinach pies, often called fatayer sabanekh, are small yeasted pastries filled with spinach, onion, lemon, and sumac, then baked until golden. Recipes vary by household and region, but this version balances a soft, tender dough with a tangy filling that stays flavorful rather than watery.
Ingredients
- 4 cups (500 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
- 1 1/4 cups (300 ml) warm water, about 105–110°F (40–43°C)
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 1 teaspoon (4 g) granulated sugar
- 1 1/2 teaspoons (9 g) fine salt, for the dough
- 3 tablespoons (45 ml) olive oil, for the dough
- 1 pound (450 g) fresh spinach, washed, dried, and finely chopped
- 1 teaspoon (5 g) fine salt, for drawing moisture from the spinach
- 1 medium yellow onion (about 150 g), finely diced
- 1 1/2 tablespoons (12 g) ground sumac
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) olive oil, for the filling
- 1/2 teaspoon (1 g) ground black pepper
- 1 tablespoon (15 ml) pomegranate molasses, optional
- 1 teaspoon (5 ml) olive oil, for brushing the baking sheet or pastries if needed
Instructions
- Make the dough. In a large bowl, stir together the warm water, yeast, and sugar. If using active dry yeast, let the mixture stand for 5–10 minutes until foamy; instant yeast can be mixed in and used right away. Add the flour, dough salt, and 3 tablespoons olive oil. Stir until a shaggy dough forms, then knead on a lightly floured counter for about 8 minutes, or in a stand mixer with a dough hook for 5–6 minutes. The dough should feel smooth, elastic, and slightly tacky. If it is very sticky, knead in flour a teaspoon at a time rather than adding a large amount at once.
- Let the dough rise. Shape the dough into a ball and place it in a lightly oiled bowl. Turn it once so the surface is lightly coated, cover the bowl, and leave it in a comfortably warm spot for about 60 minutes, until roughly doubled in size. The exact rise depends on room temperature; judge by the dough’s expansion, not the clock alone. While it rises, prepare the filling and line two baking sheets with parchment.
- Salt and drain the spinach. Put the chopped spinach in a large bowl and sprinkle it with the filling salt. Toss and gently squeeze or massage it for a minute, then leave it for 10 minutes to release liquid. Gather handfuls and squeeze firmly over the sink, or press the spinach in a clean towel. Discard the liquid. Removing this moisture is important: wet filling can soften the pastry and push open the seams while baking.
- Mix the filling. In a clean bowl, combine the drained spinach, diced onion, sumac, lemon juice, 2 tablespoons olive oil, black pepper, and pomegranate molasses if using. Mix thoroughly. Taste a small amount and adjust with a little more lemon or sumac if you like a sharper filling. It should taste pleasantly tangy and well-seasoned before baking. If liquid pools in the bottom of the bowl while you shape, drain it away rather than spooning it into the pies.
- Divide and shape. Once risen, gently press the dough to release excess air. Divide it into 12 equal pieces and keep the pieces covered while working so their surfaces do not dry out. Roll each piece into a ball, then flatten it into a circle about 5 to 5 1/2 inches (13–14 cm) across. Place about 1 1/2 tablespoons of filling in the center, leaving a clear border around the edge. Do not overfill: a moderate mound is easier to seal and less likely to leak.
- Form the triangles. Bring three points of the dough circle up around the filling to make a triangular packet. Pinch two edges together from the base toward the top, then pinch the remaining edge closed. Press firmly along each seam; dampen a fingertip with water only if the dough will not stick to itself. Set each pie seam-side up on a prepared sheet, leaving space between them. Keep the remaining dough covered as you shape the rest.
- Heat the oven and bake. Heat the oven to 400°F (200°C), with a rack in the center. Bake the pies for 16–20 minutes, switching the sheets between racks or rotating them halfway through if your oven browns unevenly. They are ready when the dough is puffed and golden on the edges and underneath. Let them cool on the sheets for about 5 minutes so the filling settles, then serve warm or at room temperature.
Tips
- Dry the spinach well. Fresh spinach holds a surprising amount of water after washing. Spin it dry or pat it thoroughly before chopping, then squeeze it again after salting. This is the best way to prevent soggy bottoms and open seams.
- Use sumac for the characteristic tang. Sumac is a tart, deep-red spice commonly used in Levantine cooking. If you cannot find it, use an extra teaspoon of lemon juice and a small pinch of finely grated lemon zest; the flavor will be bright but less earthy and berry-like than sumac.
- Keep the dough covered. Uncovered dough forms a dry skin that can crack when rolled or sealed. Cover the bowl during rising and drape a clean towel over the dough pieces you are not shaping.
- Seal with a firm pinch, not extra flour. Flour on the edges can stop the dough from adhering. Brush loose flour away from the border before bringing the corners together, and pinch the seams firmly. If a pie opens slightly, it is still edible; the filling may simply be a little drier after baking.
Serving Suggestions
Serve the pies warm as a snack, light lunch, or part of a larger mezze spread. They pair well with plain yogurt or a simple yogurt sauce made with chopped mint, a little lemon, and a pinch of salt. Cucumber and tomato salad, olives, sliced radishes, and fresh herbs add cool, crisp contrasts to the tart spinach filling. For a more substantial meal, serve two or three pies per person alongside lentil soup or a bowl of chickpeas with herbs.
These pastries are also easy to pack for a picnic or lunch because the filling is enclosed and they remain pleasant at room temperature for a few hours. If serving a group, arrange them seam-side up on a platter and offer lemon wedges on the side. Avoid covering freshly baked pies tightly while they are hot; trapped steam can soften their browned crust.
Variations
Use frozen spinach: Substitute one 10-ounce (285 g) package of frozen chopped spinach, thawed and squeezed very dry. Frozen spinach is convenient, but it can release more water than fresh, so press it firmly in a clean towel. Skip the salting-and-waiting step, then season the filling to taste because frozen spinach can vary in saltiness.
Adjust the sourness: Pomegranate molasses gives the filling a fruity, sweet-sour edge, but it is optional and not essential to the recipe. If you leave it out, add lemon gradually and taste before adding more. A spoonful of finely chopped fresh parsley or mint can add a fresh herbal note without changing the basic character of the pie.
Make smaller pastries: Divide the dough into 16 pieces instead of 12 and use about 1 tablespoon of filling for each. Roll the circles smaller, seal them in the same triangular shape, and begin checking them a few minutes earlier; smaller pies can brown faster. Keep the filling amount modest so the seams remain secure.
Try another shape: The triangular form is familiar for spinach fatayer, but the dough can also be folded into half-moons. Avoid treating the shapes as interchangeable for baking time: thicker or larger pastries may need a few extra minutes, while small ones can finish sooner. In every version, look for golden dough and a fully baked base.
Storage and Reheating
Let leftover pies cool briefly, then refrigerate them within 2 hours of baking in a covered container. They keep well for 3–4 days. For the best texture, reheat them on a baking sheet in a 350°F (175°C) oven for about 8–12 minutes, until hot throughout and the exterior has crisped again. Microwave reheating is faster, but it tends to make the dough soft. When reheating leftovers, heat them to 165°F (74°C), the USDA FSIS recommended temperature, checking the center of a pie with a food thermometer.
To freeze, cool the baked pies completely, arrange them in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. For best quality, use within about 2 months. Reheat from frozen in a 350°F (175°C) oven, allowing roughly 15–20 minutes and checking that the centers reach 165°F (74°C). You can also freeze shaped, unbaked pies on a tray and pack them once firm; bake them from frozen at 400°F (200°C), adding several minutes and checking that the pastry is golden and cooked through.
Frequently Asked Questions
Can I make Syrian spinach pies ahead of time?
Yes. Bake the pies a day ahead, cool them, and refrigerate them in a covered container. Reheat in a 350°F (175°C) oven until hot and crisp. You can also prepare the filling a day ahead and keep it refrigerated, but drain away any liquid that has collected before filling the dough.
Why did my spinach pies open in the oven?
The usual causes are excess filling, moisture in the spinach, or seams that were not pinched firmly. Squeeze the spinach very dry, leave a clean border around each dough circle, and press each seam closed all the way along its length. A little water on your fingertip can help dry dough adhere, but avoid getting the edge wet enough to become slippery.
Can I use store-bought dough?
Plain pizza dough can work if it is soft and easy to roll, although the pies may be chewier and less tender than with this lightly enriched dough. Let refrigerated dough come to room temperature first, divide it into 12 portions, and roll thin circles. Avoid heavily seasoned or sweet dough, which can compete with the lemon and sumac filling.
What can I use instead of sumac?
For a quick substitute, add lemon juice a teaspoon at a time and a little finely grated lemon zest. Sumac has a dry, fruity tartness that fresh lemon does not fully reproduce, so the flavor will be somewhat different. Do not replace it with an equal amount of a strongly flavored spice such as paprika or cumin.
Do I need to cook the spinach before filling the pies?
No. Finely chopped raw spinach softens as the pies bake, and salting and squeezing it first removes the excess liquid without an extra cooking step. If you choose to sauté it, cool it completely and squeeze out the released moisture before mixing it with the other filling ingredients.
Can I make these pies without pomegranate molasses?
Yes. Pomegranate molasses is optional and adds a subtle fruity sweetness alongside the acidity. Leave it out for a more direct spinach, lemon, and sumac flavor; the pies will still have the characteristic tang from the sumac and lemon juice.
Related
- Syrian Bread: Soft Homemade Pita with a Pocket
- Syrian Chicken Shawarma Recipe with Garlic Sauce
- Syrian Hummus Recipe with Lemon, Tahini, and Cumin at Home
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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