Spinach Fatayer

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Imagine warm, golden-brown pastries, their flaky dough cradling a flavorful and slightly tangy filling of vibrant spinach, sweet onions, and a hint of zesty lemon. These are Fatayer Spinach, delightful Lebanese hand pies that are as satisfying as they are easy to love.
Picture this: You hold a warm, golden-triangular pastry in your hand. The aroma of baked dough and savory spinach fills the air. Taking a bite, you experience the slightly chewy crust giving way to a moist and flavorful filling that's both comforting and zesty. The combination of simple ingredients creates a surprisingly complex and utterly delicious experience.
Fatayer Spinach is a wonderful way to enjoy the earthy goodness of spinach in a convenient and incredibly tasty package. Get ready for a savory treat that's sure to become a new favorite!
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Dough resting time 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 Servings
Course: Appetizer, Main Course
Cuisine: Lebanese
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the filling:
  • 500 G Spinach
  • 1 Tsp Salt
  • ¼ Cup Lemon Juice
  • 500 G Onion Finely chopped
  • 2 Garlic Cloves Minced with a sprinkle of Salt
  • ¼ Cup Vegetable Oil
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Pomegranate Molasses
  • 2 Tbsp Sumac
  • ¾ Tsp Salt
  • ¼ Tsp Cayenne Pepper Or Black Pepper
  • ½ Cup Walnut Crushed
For the dough:
  • 1 Tbsp Yeast
  • ⅛ Cup Sugar
  • 1 Cup Flour
  • 1 Cup Warm Water
  • 2 Cups Flour
  • 1 Tsp Salt
  • ¼ Cup Vegetable Oil
To brush the fatayer and oven tray:
  • ¼ Cup Vegetable Oil +/-

Equipment

  • 1 Pan
  • 1 Bowl
  • 1 Food Processor Optional
  • 1 Oven Tray

Instructions
 

Prepare the Spinach:
  1. Cut the spinach into smaller pieces if the leaves are large.
    Wash the spinach thoroughly and drain well.
    500 G Spinach
  2. In a bowl, sprinkle 1 teaspoon of salt and ¼ cup of lemon juice over the spinach.
    Massage the spinach with your hands to help it wilt and release moisture.
    1 Tsp Salt, ¼ Cup Lemon Juice
  3. Let the spinach sit for 15 minutes.
    Then, gently squeeze the spinach with your hands to remove as much excess water as possible.
    This step is crucial to prevent a soggy filling.
Prepare the Sauté:
  1. Heat ¼ cup of vegetable oil in a skillet or frying pan over medium heat.
    ¼ Cup Vegetable Oil
  2. Add the finely chopped onions to the hot oil and stir until they become soft and transparent.
    500 G Onion
  3. Add the minced garlic to the pan and stir until it turns golden and fragrant (about 1 minute).
    Be careful not to burn the garlic, as it will become bitter.
    2 Garlic Cloves
  4. Remove the pan from the heat and let the sauté cool completely.
Prepare the filling:
  1. Once the onion-garlic sauté has cooled, transfer to a bowl and add the squeezed spinach.
  2. Add 2 tablespoons of lemon juice, pomegranate molasses, sumac, cayenne pepper or black pepper (use your preferred spice and amount for heat), ¾ teaspoon of salt (adjust to taste, considering the salt used earlier), and crushed walnuts.
    2 Tbsp Lemon Juice, 2 Tbsp Pomegranate Molasses, 2 Tbsp Sumac, ¾ Tsp Salt, ¼ Tsp Cayenne Pepper, ½ Cup Walnut
  3. Mix all the filling ingredients thoroughly until they are evenly combined.
Prepare the dough:
  1. First Rise:
    In the bowl of a food processor, combine 1 tablespoon of yeast, ⅛ cup of sugar, 1 cup of flour, and 1 cup of warm water.
    1 Tbsp Yeast, ⅛ Cup Sugar, 1 Cup Flour, 1 Cup Warm Water
  2. Mix the ingredients in the food processor until just combined.
    Cover the bowl and let it rest in a warm place for 15 minutes to allow the yeast to activate.
  3. Second Rise:
    With the food processor running on low speed, gradually add 2 cups of flour and 1 teaspoon of salt.
    Continue mixing until a dough starts to come together.
    2 Cups Flour, 1 Tsp Salt
  4. Add ¼ cup of vegetable oil and continue to process until the dough is smooth and elastic.
    ¼ Cup Vegetable Oil
  5. Transfer the dough to a lightly oiled bowl, cover it, and let it rest in a warm place for another 15 minutes to allow it to relax.
Prepare the fatayer:
  1. Preheat your oven to 200°C (390°F).
  2. Lightly brush an oven tray with oil or line it with parchment paper to prevent sticking.
  3. Divide the dough into small, equal-sized pieces (about golf ball size).
  4. On a lightly floured surface, roll each piece of dough into a thin circle or oval.
  5. Place about 1 tablespoon of the spinach filling in the center of each dough piece.
  6. Pinch the edges of the dough together to form a triangle shape, ensuring the filling is completely sealed inside.
  7. Transfer the shaped fatayer to the prepared oven tray, leaving some space between them.
Bake the fatayer:
  1. Lightly brush the tops of the fatayer with a little more vegetable oil. This will help them turn golden brown.
    ¼ Cup Vegetable Oil
  2. Bake in the preheated oven for 15 to 20 minutes, or until the fatayer are beautifully golden brown and the dough is cooked through.

Nutrition

Calories: 310kcalCarbohydrates: 33gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 570mgPotassium: 360mgFiber: 3gSugar: 6gVitamin A: 3927IUVitamin C: 18mgCalcium: 63mgIron: 2mg

Notes

You can always prepare the dough and knead it by hand instead of using the food processor.
For the dough you can use warm milk (your preferredTip text
type) instead of warm water.[/wprm-tip]
 

Serving suggestions: 

Fatayer Spinach are delicious warm or at room temperature.

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