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.
Ingredients
3 cups flour
1 tsp yeast
1 tsp salt
1 cup warm water
3 tbsp olive oil
500g fresh spinach, washed and chopped
1 large onion, finely diced
Juice of 2 lemons
2 tbsp sumac
2 tbsp olive oil for filling
1/2 tsp allspice
Salt and pepper
Pine nuts (optional)
Instructions
1Make dough by combining flour, yeast, salt, warm water, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 30 minutes.
2Wash and finely chop spinach. Squeeze out all excess moisture thoroughly using a clean kitchen towel — this step is critical for the filling.
3Mix spinach with diced onion, lemon juice, sumac, olive oil, allspice, salt, and pepper. The filling should be tangy and well-seasoned.
4Divide dough into walnut-sized balls, roll each into a thin circle. Place a tablespoon of filling in the center of each round.
5Fold into triangles by pinching three edges together to form a pyramid shape, sealing tightly at the seams so filling stays enclosed.
6Place 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.