Lebanese spinach fatayer are tender, triangular yeast-dough pies filled with spinach, onion, lemon, and sumac. They bake until lightly golden and are served warm or at room temperature as a snack, appetizer, or part of a mezze spread; family recipes vary in seasoning and dough style.
Ingredients
- 3 cups (375 g) all-purpose flour, plus a little for shaping
- 1 teaspoon (4 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- ¾ cup (180 ml) warm water, about 105–110°F (41–43°C)
- 3 tablespoons (45 ml) olive oil, divided
- 12 ounces (340 g) fresh spinach, finely chopped
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 1 teaspoon (3 g) ground sumac
- 2 tablespoons (30 ml) lemon juice
- ½ teaspoon (3 g) fine salt, for the filling
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) water, for sealing if needed
Instructions
- Mix and knead the dough. In a large bowl, whisk the flour, yeast, sugar, and salt. Add the warm water and 2 tablespoons (30 ml) of the olive oil. Stir until a rough dough forms, then knead on a lightly floured surface for 8–10 minutes, until smooth and elastic. Add flour a teaspoon at a time only if it is very sticky; the dough should remain soft.
- Let the dough rise. Lightly oil a clean bowl with a little of the remaining oil. Put the dough in the bowl, turn it once to coat, and cover. Let rise in a warm, draft-free place for 60 minutes, or until roughly doubled. Rising time varies with room temperature.
- Prepare and drain the spinach. While the dough rises, place the chopped spinach in a colander and sprinkle with the filling salt. Toss and leave for 10 minutes. Squeeze handfuls firmly over the sink to remove excess liquid. This step is important: wet filling can soften the dough and cause seams to open.
- Season the filling. Combine the drained spinach, onion, sumac, lemon juice, pepper, and the remaining 1 tablespoon (15 ml) olive oil in a bowl. Taste and adjust the lemon or pepper if desired. The filling should be tangy and well seasoned but not watery. If liquid collects at the bottom, drain it before shaping.
- Heat the oven and divide the dough. Heat the oven to 400°F (200°C). Line two baking sheets with parchment. Press the risen dough gently to deflate it, then divide it into 16 equal pieces. Keep the pieces covered while working so they do not dry out.
- Fill and shape the fatayer. Roll each piece into a circle about 4 inches (10 cm) across. Put about 1 tablespoon of filling in the center, leaving a clear border. Lift three points of the edge over the filling and pinch the edges together to form a triangle. Pinch each seam firmly, then check for gaps; dampen the edge with a little water if it will not stick. Set each pie seam-side up on a prepared sheet, leaving space between them.
- Bake until golden. Bake one sheet at a time for 18–22 minutes, rotating the sheet once if your oven browns unevenly. The dough should be cooked through and lightly golden on the bottom and edges. Transfer to a rack and cool for 5–10 minutes before serving; the filling will be hot.
Tips
- Use frozen spinach if needed: Thaw 10 ounces (280 g) frozen chopped spinach, then squeeze it very dry. It works well, though the filling is usually softer and less leafy than with fresh spinach.
- Drain rather than skip the salt: Salting draws moisture from fresh spinach. Squeeze it thoroughly, and avoid adding extra lemon juice until you have checked that the filling is not wet.
- Seal firmly: A thin, clean border makes a secure seam. Too much filling or spinach caught in the seam can make a fatayer open during baking.
- Keep dough covered: Cover unused dough pieces with a clean towel or plastic wrap while shaping. Dry dough edges are harder to seal and may split in the oven.
Serving Suggestions
Serve fatayer warm, at room temperature, or packed for a picnic. They pair well with labneh, plain yogurt, olives, sliced tomatoes, cucumber, and fresh mint. For a fuller mezze meal, add hummus, lentil soup, or a crisp salad. A squeeze of lemon at the table complements the sumac without making the pastry soggy during storage.
Variations
Sumac gives the filling its characteristic tart, citrusy note. If it is hard to find, use an extra teaspoon of lemon juice and a little additional black pepper; the result will be brighter and less earthy, so add the juice gradually and keep the filling drained. Some versions include a tablespoon of pomegranate molasses for sweet-sour depth, or a small handful of chopped parsley or mint. You can also use half spinach and half finely chopped Swiss chard. For a richer pastry, brush the shaped pies lightly with olive oil before baking.
Storage and Reheating
Cool the pies and refrigerate them within 2 hours of baking. Store in an airtight container for 3–4 days. Reheat on a baking sheet at 350°F (175°C) for about 8–12 minutes, until hot throughout; microwaving is quicker but makes the crust softer. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Freeze fully cooled fatayer in a sealed freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven until hot.
Frequently Asked Questions
Can I make the dough ahead?
Yes. After kneading, cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature until pliable, then shape. A slow rise in the refrigerator may make the flavor slightly more developed; allow extra time if it has not doubled.
Why did my fatayer open while baking?
The filling may have been too wet, the pies may have been overfilled, or the seams were not pinched firmly. Squeeze the spinach well, leave a clean border, and place the finished pies seam-side up.
Can I make these without sumac?
Yes. Replace it with a little extra lemon juice, tasting as you go. Sumac has a distinctive dry, tangy flavor, so lemon is a practical substitute but will make the filling sharper and wetter.
Can I use store-bought dough?
Pizza dough can work if it is soft and stretchable. Let it come to room temperature, divide it into 16 portions, and roll thinly. The texture will be chewier and less tender than the yeast dough in this recipe.
Can I assemble them in advance?
You can shape the pies a few hours ahead, cover them, and refrigerate them until ready to bake. Bake straight from the refrigerator, allowing a few extra minutes as needed. Do not leave filled pies at room temperature for more than 2 hours.
How do I keep the bottoms from getting soggy?
Remove as much water as possible from the spinach, drain any liquid from the finished filling, and bake on parchment in a fully heated oven. A rack helps the baked pies release steam as they cool.
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More recipes to cook
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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