Palestinian spinach pies, often called fatayer, are small baked pastries filled with spinach, onion, olive oil, lemon, and sumac. Recipes vary by region and household, but this version pairs a tender yeast dough with a tangy, well-drained filling that stays flavorful rather than soggy.
Ingredients
- 3 cups (375 g) all-purpose flour, plus a little extra for kneading
- 1 cup (240 ml) lukewarm water, about 100–110°F (38–43°C)
- 2 tablespoons (30 ml) extra-virgin olive oil, for the dough
- 2¼ teaspoons (7 g) instant yeast, or 1 packet
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon (6 g) fine salt, for the dough
- 1 pound (450 g) fresh spinach, thick stems removed and leaves finely chopped
- 1 medium yellow onion (about 150 g), finely diced
- ¾ teaspoon (4 g) fine salt, for drawing water from the spinach
- 1 tablespoon (8 g) ground sumac
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) extra-virgin olive oil, for the filling
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 tablespoon (15 ml) olive oil, for brushing the pastries
Instructions
- Mix the dough. In a large bowl, stir together the flour, yeast, sugar, and 1 teaspoon of salt. Add the lukewarm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then knead on a lightly floured counter for 8–10 minutes, until smooth and elastic. If it feels very sticky, dust the counter with flour a teaspoon at a time; avoid adding so much that the dough becomes stiff.
- Let the dough rise. Shape the dough into a ball and put it in a lightly oiled bowl, turning it once to coat. Cover the bowl and leave it at room temperature for 75 minutes, or until the dough looks puffy and has roughly doubled. A cool room may slow the rise; go by the dough’s appearance rather than rushing it.
- Salt and drain the spinach. Put the chopped spinach in a colander set over a bowl. Sprinkle it with the filling salt and toss well. Leave it for 10 minutes, then squeeze handfuls firmly over the sink or bowl to remove as much liquid as possible. This step concentrates the spinach flavor and helps keep the pastry seams from leaking. Discard the expressed liquid.
- Season the filling. Transfer the squeezed spinach to a mixing bowl. Add the onion, sumac, lemon juice, 2 tablespoons of olive oil, and black pepper. Toss until evenly combined. Taste a small amount and adjust the lemon or pepper if needed; the salted spinach already contributes seasoning, so add extra salt only cautiously. Set the filling aside while you shape the dough.
- Heat the oven and prepare the pans. Set a rack in the center of the oven and heat it to 400°F (200°C). Line two baking sheets with parchment paper. Divide the risen dough into 12 equal pieces, about 55–60 g each, and keep the pieces covered with a clean towel so they do not dry out.
- Fill and shape the pies. On a lightly floured surface, roll one piece into a circle about 5 inches (13 cm) across. Put roughly 2 tablespoons of filling in the middle, keeping a clear border around the edge. Bring three points of the dough up over the filling to make a triangle, pinching the edges together firmly. Press the seams a second time to seal them; spinach filling or excess oil on the edges can prevent a good seal. Place the pie seam-side up on a prepared sheet. Repeat with the remaining dough and filling, leaving about 1 inch (2.5 cm) between pies. If some filling remains, do not overstuff the last pastries; bake the extra filling separately or reserve it for another use.
- Bake until golden. Brush the tops lightly with the remaining tablespoon of olive oil. Bake the sheets for about 20 minutes, switching their positions from top to bottom halfway through if your oven browns unevenly. The pies are ready when the bottoms are lightly browned and the tops look set with golden patches. Let them rest on the pans for 10 minutes before serving; the filling is very hot right out of the oven.
Tips
- Drain well, but do not mash the filling. Fresh spinach releases a surprising amount of water as it sits. Squeeze it firmly, then loosen the leaves with a fork before mixing in the other ingredients. If the filling looks wet in the bowl, squeeze it again rather than adding flour or breadcrumbs, which can make the texture pasty.
- Use sumac if you can find it. Sumac has a tart, fruity flavor that is characteristic of many spinach-pie fillings. It is sold in Middle Eastern and Mediterranean grocery stores and in many spice shops. If you cannot find it, add another teaspoon of lemon juice and a little finely grated lemon zest; the result will be bright but will not have sumac’s distinctive flavor.
- Seal the triangles patiently. Keep oil and filling away from the dough border, and pinch the seams firmly together. If a seam will not stick, dab it with a little water and pinch again. A small opening can let steam escape, but a wide gap may allow filling to spill onto the pan.
- Check the dough by feel. Flour absorbs water differently depending on the brand and humidity. The finished dough should feel soft and slightly tacky, not wet enough to cling heavily to your hands. Add flour sparingly during kneading, and cover dough pieces as you work so the exposed surfaces do not form a dry skin.
Serving Suggestions
Serve the pies warm or at room temperature as a snack, an appetizer, or part of a larger meal. Their lemony spinach filling pairs naturally with plain yogurt or a cucumber-yogurt dip, and a dish of olives, sliced tomatoes, and fresh herbs makes an easy spread alongside them. For a more substantial lunch, serve two or three pies with lentil soup or a crisp salad dressed with lemon and olive oil.
They are also convenient to pack for a picnic or lunch because the filling is enclosed and the pies do not need to be eaten piping hot. If serving a group, arrange them seam-side up on a platter and offer lemon wedges at the side. A squeeze of lemon is optional, since the sumac and lemon juice already give the filling plenty of tartness.
Variations
Spinach-pie fillings differ from one cook to another. Some are more lemony, while others use extra onion or a stronger sumac note. To make the filling sharper, increase the sumac to 1½ tablespoons (12 g). For a milder version, use 2 teaspoons of sumac and keep the lemon juice as written. Taste before shaping, since the flavor will be less intense once it is wrapped in dough.
If fresh spinach is unavailable, use 10 ounces (280 g) frozen chopped spinach. Thaw it completely and squeeze it very dry before mixing it with the onion and seasonings; frozen spinach is denser, so the finished filling may feel softer if it is not well drained. A small handful of chopped parsley can be added for a fresh herbal note, though it changes the balance of the classic spinach filling.
For a slightly richer pastry, brush the shaped pies with olive oil and sprinkle them with sesame seeds before baking. You can also make smaller appetizer-sized pies by dividing the dough into 16 pieces and using about 1 tablespoon of filling per piece. Smaller pies may bake a few minutes sooner, so check their color rather than relying only on the clock. The triangular shape is traditional in many versions, but half-moon shapes are practical if they are easier to seal.
Storage and Reheating
Cool the baked pies and refrigerate them within 2 hours. Store them in an airtight container in the refrigerator for 3–4 days. For the best texture, reheat them in a 350°F (175°C) oven for about 8–12 minutes, until hot throughout and the pastry has crisped again. When checking leftovers with a food thermometer, reheat them to 165°F (74°C), the recommended temperature for leftovers. A microwave also works for a quick serving, though it softens the crust; use short bursts and let the pie stand briefly before eating.
To freeze, arrange completely cooled pies in a single layer until firm, then transfer them to a freezer-safe bag or container. They keep best for about 2 months for quality. Reheat from frozen in a 350°F (175°C) oven until hot in the center, usually 15–20 minutes, checking that leftovers reach 165°F (74°C). Do not leave the pies at room temperature for extended storage.
Frequently Asked Questions
Can I make Palestinian spinach pies with store-bought dough?
Yes. Pizza dough is a useful shortcut, although it is often chewier and may be thicker than the tender homemade dough in this recipe. Let refrigerated dough come to room temperature so it is easier to roll, and divide it into 12 portions. Puff pastry is less suitable for this triangular style because it bakes into a flaky, buttery pastry rather than a soft bread-like shell.
Why did my pies open while baking?
The most common reasons are wet filling, overfilling, or seams that were not pinched tightly. Squeeze the spinach thoroughly, leave a clean border around each dough circle, and press the seams firmly together twice. Set the pies seam-side up so the folded edges remain supported as the dough bakes.
Can I prepare the filling or dough ahead?
You can make the dough a day ahead and refrigerate it, covered, after its first rise. Let it sit at room temperature until soft enough to divide and roll. The filling can also be prepared several hours ahead and refrigerated, but drain the spinach before mixing and keep the bowl covered. If liquid collects at the bottom, drain it before filling the pastries.
Can I use frozen spinach instead of fresh?
Yes. Thaw 10 ounces (280 g) of chopped frozen spinach completely, then squeeze it very dry in a clean kitchen towel or with your hands. Do not salt it and wait as you would fresh spinach, because frozen spinach has already collapsed and can become too salty. The filling will be a little more compact, but it works well when the excess water is removed.
Are these pies usually vegetarian?
This version is vegetarian and uses spinach, onion, and seasonings without meat or dairy. Some household recipes may include different additions, so check the ingredients if you are serving someone with dietary restrictions. The dough and filling here contain no egg, and the pies are brushed with olive oil rather than an egg wash.
How do I know the pies are baked if the tops are not deeply browned?
Look for lightly browned bottoms, set dough, and a few golden patches on top. Oven color varies, and these pies do not need a dark crust to be fully baked. If the bottoms remain pale after 20 minutes, give them another 2–3 minutes and check again, taking care not to dry out the pastry.
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