Lebanese Spinach Pies offer a delicious balance of tangy, herby, and savory flavors packed into a soft, golden crust. They’re vegetarian, nutritious, and can be enjoyed warm or at room temperature. Easy to prepare and perfect for make-ahead meals or gatherings, these pies also freeze well, making them ideal for busy schedules. Whether served as a snack, side, or main dish, they bring comforting and authentic Middle Eastern flavor to your table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Active dry yeast
Warm water
Olive oil
Sugar
Salt
For the filling:
Fresh spinach (chopped)
Onion (finely chopped)
Lemon juice
Olive oil
Sumac
Salt and pepper
Optional: pine nuts
Directions
In a large bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 10 minutes.
Add flour, salt, and olive oil to the yeast mixture. Knead until a soft dough forms. Cover and let rise for 1 hour.
While the dough rises, prepare the filling by mixing chopped spinach, onion, lemon juice, olive oil, sumac, salt, and pepper. Optional: add pine nuts for texture.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide dough into equal portions and roll each into a small circle.
Place a spoonful of filling in the center of each circle. Fold the dough into a triangle, pinching the edges to seal tightly.
Place on the prepared baking sheet. Brush with olive oil if desired.
Bake for 15–20 minutes or until golden brown.
Cool slightly before serving.
Servings and timing
This recipe makes approximately 12–15 spinach pies and serves 4–6 people. Prep time is around 1 hour and 15 minutes (including rising), and baking takes 15–20 minutes.
Variations
Cheese Version: Add crumbled feta or akkawi cheese to the spinach filling.
Mini Pies: Make smaller versions for bite-sized appetizers.
Dough Alternatives: Use pre-made pizza dough for convenience.
Spicy Twist: Add a pinch of chili flakes to the filling for mild heat.
Vegan Option: This recipe is naturally vegan if no cheese is added.
Storage/Reheating
Store leftover spinach pies in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes or until warmed through. They can also be frozen after baking—reheat directly from frozen in a 375°F oven for 10–12 minutes. Avoid microwaving to keep the crust from becoming chewy.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out excess moisture before using it in the filling.
How do I prevent the pies from opening during baking?
Make sure the edges are tightly sealed and not overfilled. Press firmly to secure the seams.
What is sumac and can I substitute it?
Sumac is a tangy, lemony spice common in Middle Eastern cooking. If unavailable, use a small amount of lemon zest as a substitute.
Can I make the dough in advance?
Yes, the dough can be made a day ahead and stored in the refrigerator until ready to use.
Are Lebanese Spinach Pies served hot or cold?
They can be enjoyed warm, at room temperature, or even cold, making them versatile for picnics or lunchboxes.
Can I freeze spinach pies?
Absolutely. Freeze baked pies in a single layer, then transfer to a container. Reheat from frozen as needed.
Is it possible to bake and freeze them for later?
Yes, bake them first, then freeze. Reheat in the oven to restore crispiness.
What other fillings can I use?
Traditional options include cheese or ground meat with onions and spices.
Can I use store-bought dough?
Yes, pizza dough or even crescent dough sheets work as quick alternatives.
What’s the best flour to use for the dough?
All-purpose flour works well, but you can mix in a bit of whole wheat flour for a heartier texture.
Conclusion
Lebanese Spinach Pies are a beloved and flavorful part of Middle Eastern cuisine, offering a satisfying combination of tangy, herby spinach filling encased in tender dough. Whether made for a casual snack, a festive gathering, or a meal prep solution, these pies are as versatile as they are delicious. Enjoy them fresh from the oven or save them for later—they’re sure to become a staple in your kitchen.
Lebanese Spinach Pies, or Fatayer, are savory hand pies filled with a tangy and herby spinach mixture, wrapped in soft homemade dough and baked until golden. They are a classic Middle Eastern dish perfect for snacks, appetizers, or light meals.
Ingredients
3 cups all-purpose flour
1 tbsp sugar
2 1/4 tsp active dry yeast (1 packet)
1 cup warm water
1/4 cup olive oil
1 tsp salt
For the filling:
5 cups fresh spinach, chopped
1 medium onion, finely chopped
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp sumac
Salt and pepper, to taste
2 tbsp pine nuts (optional)
Instructions
In a large bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until foamy.
Add flour, salt, and olive oil. Mix and knead until a soft dough forms. Cover and let rise for 1 hour.
Meanwhile, prepare the filling: combine chopped spinach, onion, lemon juice, olive oil, sumac, salt, pepper, and pine nuts (if using). Set aside.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide risen dough into 12–15 equal balls. Roll each into a small circle on a floured surface.
Place a spoonful of filling in the center of each circle. Fold into a triangle and pinch edges tightly to seal.
Arrange pies on the baking sheet. Brush tops lightly with olive oil if desired.
Bake for 15–20 minutes or until golden brown.
Allow to cool slightly before serving.
Notes
Make smaller versions for appetizers or larger ones for a meal.Omit pine nuts for a nut-free version.Use lemon zest if sumac is unavailable.These pies freeze well after baking—reheat in the oven for best results.Can be enjoyed warm, room temperature, or cold.
