Spinach Fatayer (Lebanese Spinach Pies)
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
30 mins
-
Proofing Time:
1 hr
-
Total Time
2 hrs 30 mins
-
Servings
24 to 28 fatayer
-
Calories
71 kcal
-
Cuisine
Middle Eastern, Lebanese
Spinach Fatayer (Lebanese Spinach Pies)
Description
The recipe for Spinach Fatayer starts with a yeasted dough made from all-purpose or bread flour, instant yeast, kosher salt, sugar, warm water, and olive oil. The dough is mixed until elastic and then left in a warm place to proof until doubled in size, about 1-2 hours. Alternatively, the dough can be kneaded by hand for more effort but the same result.
The filling consists of rinsed, dried, and roughly chopped fresh spinach massaged lightly with kosher salt to wilt and release some liquid. Finely chopped onion, lemon juice, ground sumac, olive oil, and black pepper are combined into the spinach to create a bright, tangy mixture that contrasts the richness of the dough.
The dough is rolled and cut into portions, filled with the spinach mixture, and formed into small pies or triangles. These are then baked at 400°F (200°C) until golden. Brushing with olive oil adds sheen and flavor to the crust. The pies can be served warm or at room temperature and are frequently enjoyed as a snack or light meal.
Storage is straightforward as leftovers can be kept refrigerated for up to a week and reheated in the oven or eaten cold. The pies can also be frozen after baking for up to two months and reheated from thawed condition. Frozen thawed spinach can be substituted for fresh when tightly pressed to remove excess moisture.
Ingredients
Dough:
- 3 cups plus 3 tablespoons all-purpose flour or bread flour
- 2 ¼ teaspoons instant yeast
- 1 teaspoon kosher salt 3 grams
- 1 teaspoon granulated sugar
- 1 ¼ cups water 105-115˚F / 40-46˚C, warm
- 2 tablespoons olive oil
Filling:
- 1 pound spinach rinsed, dried and roughly chopped, fresh
- 1 teaspoon kosher salt
- 1 onion finely chopped, medium
- 2 tablespoons sumac ground
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon black pepper ground
Assembly:
- olive oil for brushing
Instructions
- In the bowl of an electric mixer fitted with the hook attachment combine the flour, yeast, salt, and sugar and give it a quick stir to combine. Add the water and olive oil and mix on medium speed until the dough is smooth and elastic and comes together into a ball.
- Shape it into a ball by hand, transfer to a large lightly greased bowl, gently turn the dough over a couple times to coat with oil from the bowl, then cover with plastic wrap or a clean kitchen towel. Set it in a warm, draft-free area to proof until it has doubled in size, about 1 to 2 hours.
- (Alternatively you can follow the above steps but mix by hand instead of using the stand mixer; it will just require a bit more elbow grease to knead).
- Place the chopped spinach in a large bowl. Sprinkle the salt over the spinach and gently massage it in. The spinach will begin to naturally wilt and release some liquid. Set aside while you roll out the dough.
- Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper and set aside.
- Roll out the dough on a lightly floured work surface (depending on the size of your space you may want to do half the dough at a time so you have room). You may need to do a combination of rolling with a rolling pin and stretching by hand (it’s stretchy like pizza dough). Roll it to about ⅛-inch thickness. Use a round cookie or biscuit cutter to cut 4-inch circles out of the dough (the circles may shrink a bit after you cut them but you can gently press/stretch them again later).
- Gather the scraps and then continue rolling out the remaining dough, cutting out circles until you have as many circles as you can get from the dough. For the last re-roll of dough scraps you can just separate the dough into balls and roll/stretch them out individually into circles roughly the same size as the others to make it easier. You’ll have about 24 to 28 circles. Set them on a lightly floured surface in a single layer and put parchment paper in between layers as needed so they don’t stick to each other. Cover with a clean cloth so they don’t dry out.
- Finish making the filling. Squeeze as much liquid out of the spinach as you can and return it to a clean, dry mixing bowl. Add the remaining filling ingredients and mix until thoroughly combined. Taste and adjust seasoning if necessary. It will be fairly lemony.
- Arrange as many of the dough circles as you can fit on your work surface and carefully give them a little stretch/press with your palm because they may have shrunk in diameter but also puffed up a bit (as they contain yeast). Place 1 ½ tablespoons onto the center of each dough circle. I suggest using a medium cookie scoop and packing the filling into it.
- Fold each filled dough circle into a triangular shape by pinching the dough from about 2 o’clock and 10 o’clock (if the dough circle was a clock) together in the center over the filling, pressing the resulting seam closed, and then lifting up from the 6 o’clock spot to pinch it closed in the center and then seal the remaining 2 seams.
- Repeat with the remaining dough circles. Arrange the assembled fatayer on the prepared baking sheets, and brush olive oil over the tops. Bake for about 25 to 30 minutes or until golden brown, rotating the pans about halfway through (you may only need 18 to 20 minutes or so if you’re baking one pan at a time instead of two). Serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the fridge for up to 1 week; reheat in a 350°F oven or toaster oven before serving.
- To freeze, bake the pies first, then freeze individually on a tray before storing in a sealed container for up to 2 months; reheat thoroughly from thawed.
- Frozen chopped spinach can be used instead of fresh if fully thawed and squeezed to remove extra liquid for best filling texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24to 28 fatayer
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1fatayer | |
| Calories | 71kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 110mg | 5% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
