Description
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.
Nutrition
- Serving Size: 1 pie
- Calories: 160
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
