Triangular pastries stuffed with a tangy filling of spinach, onions, lemon, and sumac, baked until golden. These elegant Lebanese spinach pies are a beloved meze item and the perfect portable snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Make dough by combining flour, yeast, salt, warm water, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 30 minutes.
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2
Wash and finely chop spinach. Squeeze out all excess moisture thoroughly using a clean kitchen towel — this step is critical for the filling.
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3
Mix spinach with diced onion, lemon juice, sumac, olive oil, allspice, salt, and pepper. The filling should be tangy and well-seasoned.
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4
Divide dough into walnut-sized balls, roll each into a thin circle. Place a tablespoon of filling in the center of each round.
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5
Fold into triangles by pinching three edges together to form a pyramid shape, sealing tightly at the seams so filling stays enclosed.
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6
Place on oiled baking sheets and bake at 190C for 15-18 minutes until golden brown. Serve warm or at room temperature with lemon wedges.
Did You Know?
The triangular shape of fatayer is said to represent the three sides of a mountain, paying homage to the Lebanese landscape where the recipe originated.
Chef's Notes
Equipment Tips
- baking sheets
- mixing bowl
- rolling pin
- kitchen towel
The Story Behind Fatayer
Fatayer are deeply woven into Lebanese communal food culture. The tradition of making large batches of these spinach-filled pastries is a family affair, with women gathering to roll, fill, and fold hundreds at a time. The tangy combination of spinach with lemon and sumac is distinctively Lebanese, setting these apart from similar pastries found across the Middle East. Fatayer are essential at picnics, religious celebrations, and as everyday snacks, representing the Lebanese love of portable, flavorful food.
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