Lebanese Spinach Pies

Name: Lebanese Spinach Pies
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 15 servings
Ingredients: 3 cups all-purpose flour; 1 ¼ cups warm water; 2 teaspoons granulated sugar; 2 ¼ teaspoons instant yeast; 2 teaspoons salt; ¼ cup olive oil; 16 ounces frozen spinach; ¼ cup parsley; 1 medium onion; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon sumac; 1 teaspoon salt

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Prep Time
30 mins
Cook Time
30 mins
Resting Time
2 hrs
Total Time
2 hrs 50 mins
Servings
15 servings
Calories
158 kcal
Course
Appetizer
Cuisine
Mediterranean

Lebanese Spinach Pies

Xia Schmidt

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This authentic Lebanese Spinach Pies recipe (called fatayer) is made with a simple homemade dough recipe and the best zingy spinach filling!

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Ingredients

Servings

Dough

3 cups all-purpose flour
1 ¼ cups warm water
2 teaspoons granulated sugar
2 ¼ teaspoons instant yeast 1 packet
2 teaspoons salt
¼ cup olive oil

Spinach Filling

16 ounces frozen spinach thawed/drained
¼ cup parsley chopped
1 medium onion diced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sumac
1 teaspoon salt

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Instructions

Make the Dough

Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky, about 5 minutes.
Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers. The dough will be oily.
Transfer the dough to a lightly greased and allow it to proof until doubled, about 90 minutes.
Remove the dough and divide into 30 pieces and reshape into round balls. Let sit in an oiled tray covered until doubled, about 30 minutes.

Make the stuffing

In a large bowl, place the thawed spinach, parsley, onions, olive oil, lemon juice, sumac and and salt. Stir to combine until very well mixed. Set aside in the fridge until ready to use.

Assemble & Bake

Preheat the oven to 425ºF and line two baking sheets with parchment paper.
Divide the dough into the two trays with 15 balls each separated into 3 rows of 5. Use your hands to press down on the dough to flatten them while keeping a circular shape.
Place 2 tablespoons of the mixture inside each circle.
Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.
Bake for 15-20 minutes until the tops are golden brown.
Serve warm on their own or with plain whole milk yogurt as a dip.

Equipments used:

Notes

Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge. Reheat in the microwave or oven until warmed through or enjoy cold.
Make Ahead Tips: You can prepare the stuffing up to 5 days in advance because the mixture benefits from softening as is sets.
Freezing Instructions: You can freeze the spinach pies before cooking by placing them on a baking sheet in the freezer. When frozen, transfer to an airtight container or freezer bag and keep for 3 months. You can also freeze the baked spinach pies after they've cooled completely.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of frozen spinach, you can use 16 ounces fresh spinach. Add it to a skillet with a teaspoon of olive oil and allow the spinach to wilt completely and cook off any moisture released before removing from the heat. Cool completely and add the remaining ingredients
Instead of parsley, you can use more cilantro, but parsley is more traditional.
Instead of lemon juice, you can use 2 teaspoons citric acid
Instead of sumac, you can substitute lemon pepper seasoning.

Nutrition Information

Show Details

Calories 158kcal (8%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 485mg (20%) Potassium 141mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 2744IU (55%) Vitamin C 4mg (4%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 158 kcal

% Daily Value*

Calories	158kcal	8%
Carbohydrates	22g	7%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	1g	5%
Sodium	485mg	20%
Potassium	141mg	3%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	2744IU	55%
Vitamin C	4mg	4%
Calcium	38mg	4%
Iron	2mg	11%