Lebanese Spinach Pies (Fatayer) Recipe

If you have a love for fresh, vibrant, and wonderfully savory pastries, then you are in for a treat with the Lebanese Spinach Pies (Fatayer) Recipe. These delightful triangular parcels offer a perfect harmony of tender, slightly tangy spinach filling wrapped in soft, golden dough. Each bite bursts with a melody of flavors and textures—earthy spinach, the subtle warmth of cinnamon or allspice, the crunch of toasted pine nuts or walnuts, all embraced by a beautifully airy crust. This recipe captures the heart of Lebanese cuisine, bringing a comforting taste of the Mediterranean right to your kitchen.

Ingredients You’ll Need

Crafting these delicious Lebanese Spinach Pies (Fatayer) requires a handful of simple yet essential ingredients, each playing a key role in delivering authentic flavors and perfect textures. From the soft dough to the lush spinach filling, every component is chosen to create a truly memorable and satisfying experience.

• Active dry yeast: Essential for the dough to rise and become tender and airy.
• Sugar: Just a touch to help activate the yeast for that perfect dough texture.
• Warm water: Needed to dissolve the yeast and form the soft dough.
• Unbleached all-purpose flour: The base for the dough; ensures a soft but sturdy pastry.
• Kosher salt (for dough): Brings out the subtle savory notes in the crust.
• Neutral tasting oil: Like avocado or grapeseed, used in the dough to tenderize the crust without overpowering flavor.
• Extra virgin olive oil: Provides a rich finish and is used for brushing, adding a gorgeous golden hue and slight fruitiness.
• Fresh spinach or frozen chopped spinach: The star of the filling, providing vibrant color and earthy taste.
• Yellow onion: Finely diced for sweetness and texture contrast inside the filling.
• Kosher salt (for filling): Enhances the spinach mixture to perfect seasoning.
• Ground black pepper: Adds a mild spicy note that balances the greens.
• Freshly squeezed lemon juice: Injects brightness and tang to brighten up the filling.
• Cinnamon or allspice: Warming spices that add depth and a subtle Middle Eastern flair.
• Pine nuts or chopped walnuts: Toasted for crunch, texture, and rich nutty flavor.

How to Make Lebanese Spinach Pies (Fatayer) Recipe

Step 1: Prepare the Dough

Start by proofing your yeast in warm water with a little sugar; watching it bubble and foam is always exciting and signals that your dough will rise beautifully. Then, whisk together your flour and salt to create a soft bed for your wet ingredients. Incorporate the neutral oil and yeast mixture slowly, gently coaxing the dough together. The dough will be sticky and wet, which might feel tricky at first, but with some kneading either by hand or a stand mixer, it will transform to a smooth, tacky ball that’s soft to the touch. Let it rest covered in a lightly oiled bowl until it doubles in size, about 90 minutes—this slow rise is crucial for that light, airy final texture.

Step 2: Prepare the Filling

Whether using fresh or frozen spinach, the goal is to remove as much excess moisture as possible to avoid soggy pies. Fresh spinach needs a sprinkle of salt to sweeten and draw out water before squeezing dry; frozen spinach must be fully thawed and drained. Combine the spinach with finely diced yellow onion for sweetness, and season generously with cinnamon or allspice, black pepper, and freshly squeezed lemon juice to lift the flavors and add complexity. Toasted pine nuts or walnuts provide a delightful crunch that completes this luscious filling.

Step 3: Shape the Fatayer

Preheat your oven to 375 degrees Fahrenheit and prepare your baking sheets with parchment or foil. Roll out half the dough on a dry surface to about 1/8-inch thick, gently stretching and letting it rest to avoid springing back. Cut the dough into 4-inch rounds, then carefully spoon a generous amount of the spinach filling into the center of each round. Remember, keeping the filling away from the edges makes sealing easier and prevents leaks. Top each mound with three toasted nuts, then bring three sides of the dough up and pinch firmly into a classic triangular shape. Give each seam an extra pinch to lock your treasure inside, then arrange them spaced out on the trays.

Step 4: Bake to Perfection

Brush your fatayer generously with extra virgin olive oil before sliding them into the oven. Bake for 18 to 20 minutes, switching to convection mode in the last few minutes if your oven has it for that perfect golden-brown crust. Once out, brush with a little more oil or butter to keep them moist and glistening. Repeat the shaping and baking with the remaining dough and filling, including kneading together scraps for absolute zero waste deliciousness.

How to Serve Lebanese Spinach Pies (Fatayer) Recipe

Garnishes

These pies shine with simplicity but extra touches can bring them to life. A sprinkle of fresh chopped parsley or a light dusting of sumac adds bright color and lemony hints. A drizzle of good quality olive oil or a dollop of labneh on the side can add creaminess and richness that pairs beautifully.

Side Dishes

Lebanese Spinach Pies (Fatayer) are versatile and perfect alongside a variety of dishes. Serve with a crisp fattoush salad for refreshing greens, a classic baba ganoush for smoky depth, or simply with some pickled vegetables to balance the richness. A bowl of tangy yogurt or tzatziki also complements the spices and soft dough.

Creative Ways to Present

For gatherings, arrange fatayer on a large platter lined with fresh mint leaves or edible flowers to impress. For a casual snack or lunchbox treat, pack them alongside a small salad and some olives. You can also serve them warm on wooden boards with small bowls of dips, inviting everyone to pick and savor.

Make Ahead and Storage

Storing Leftovers

Leftover Lebanese Spinach Pies (Fatayer) can be stored in an airtight container in the refrigerator for up to three days. To keep them from getting soggy, place a paper towel inside the container to absorb moisture. They’re perfect for quick snacks or packed lunches when you want something satisfying and homemade.

Freezing

You can freeze these pies either before baking or after. If freezing before baking, shape the fatayer and freeze them on a tray until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time. For baked fatayer, freeze after cooling completely and reheat when needed for an effortless treat anytime.

Reheating

Reheat refrigerate or frozen fatayer in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes until warmed through and crisp again. Avoid microwaving as it tends to make the crust soft and chewy instead of delightfully flaky and golden.

FAQs

Can I use frozen spinach instead of fresh for the Lebanese Spinach Pies (Fatayer) Recipe?

Absolutely! Frozen spinach works well as long as you thaw and squeeze out all excess water to prevent soggy filling. It’s a convenient option, especially when fresh spinach isn’t in season.

What if I don’t have pine nuts for the filling?

No worries! You can substitute toasted walnuts or even almonds for a similar crunchy texture and nutty flavor. Toasting the nuts brings out their oils and adds depth to the filling.

Is there a way to make the dough without a stand mixer?

Yes, definitely. Kneading by hand takes a little patience since the dough is sticky, but with practice, it becomes easier. Just use a bit of flour on your hands and surface and keep working the dough until silky smooth.

How long can I store the dough in the refrigerator?

If you want to prep ahead, the dough can be refrigerated for up to 24 hours wrapped tightly. Let it come to room temperature before rolling and shaping your fatayer for best results.

Can I add other fillings to the pies?

Yes! Fatayer are versatile. While spinach is classic, variations include cheese, meat, or herbs. Each brings a unique flavor, but the Lebanese Spinach Pies (Fatayer) Recipe remains a beloved staple thanks to its fresh and vibrant filling.

Final Thoughts

There is something incredibly comforting about making and sharing Lebanese Spinach Pies (Fatayer). They are little pockets of joy, where each fold of dough wraps around a delicious blend of spinach, spices, and nuts, delivering a perfect bite every time. Whether for a festive gathering or a cozy night in, this recipe invites you to experience a taste of Lebanon’s rich culinary heritage with ease and warmth. I encourage you to try this recipe soon—you’ll find it quickly becomes a beloved classic in your kitchen too!

Lebanese Spinach Pies (Fatayer) Recipe

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• Author: admin
• Total Time: 1 hour 50 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

Lebanese Spinach Pies, also known as Fatayer, are delicious triangular pastries filled with a flavorful spinach and onion mixture, seasoned with lemon juice, cinnamon or allspice, and topped with toasted pine nuts or walnuts. This traditional Lebanese snack features a soft, slightly sticky homemade dough that is baked until golden and tender, making for a perfect appetizer or light meal.

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Ingredients

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Dough

• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 3 cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cup neutral tasting oil (such as avocado, grapeseed, safflower, vegetable, canola)

Filling

• 2–3 tablespoons extra virgin olive oil
• 8 cups fresh spinach OR 2 lbs. frozen chopped spinach, thawed, drained and squeezed dry
• 1 1/2 cups yellow onion, finely diced
• 1 teaspoon kosher salt (for fresh spinach only)
• 1/4 teaspoon finely ground black pepper
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon cinnamon or allspice
• 1/2 cup pine nuts or chopped walnuts, toasted

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Instructions

1. Proof the yeast: Dissolve active dry yeast and sugar in 1/4 cup of warm water. Let it activate and foam for about 10 minutes, indicating the yeast is alive and ready.
2. Make the dough: In a mixing bowl, whisk together flour and salt. Create a well in the center and add neutral oil and the proofed yeast mixture. Slowly incorporate these wet ingredients into the dry, gradually adding 1/2 cup warm water, adding more only as needed to form a sticky dough.
3. Knead the dough: Knead by hand or with a stand mixer using the dough hook until the dough becomes soft, smooth, and slightly tacky but not sticky to fingers. The dough will firm up as you continue kneading, absorbing water.
4. Let the dough rise: Lightly oil a large clean bowl and coat the dough and bowl sides with oil. Cover with plastic wrap and place in a warm spot. Allow the dough to rise until doubled in size, about 90 minutes, taking care not to overproof.
5. Prepare the filling: If using fresh spinach, sprinkle with salt and let macerate for 10 minutes, then squeeze out as much liquid as possible, discarding the juice. For frozen spinach, simply squeeze out the excess moisture. Combine spinach with finely diced onion.
6. Season the filling: Just before filling the dough, add cinnamon or allspice, black pepper, and lemon juice to the spinach mixture. Add salt if using frozen spinach. Taste and adjust seasoning accordingly.
7. Preheat the oven: Set the oven to 375°F (190°C). Line two sturdy baking sheets with parchment paper or foil for easy cleanup.
8. Roll out the dough: Roll half of the dough on a dry surface to about 1/8-inch thickness. Lift dough gently to allow contraction. Cut dough into 4-inch rounds and keep covered with plastic wrap. Gather scraps, knead together, cover, and set aside.
9. Fill the dough rounds: Place a heaping tablespoon of spinach filling in the center of each dough round. Avoid getting filling on edges to ensure proper sealing. Place three toasted nuts on top of each filling mound for texture and flavor.
10. Shape the fatayer: Bring three sides of each dough round together over the filling, pinching firmly to create a closed triangular shape. Ensure seams are well sealed to avoid leaks during baking.
11. Prepare for baking: Arrange fatayer on lined baking sheets, pinch seams again for security, and generously brush or spray the tops with extra virgin olive oil to promote browning.
12. Bake the fatayer: Bake in the middle of the preheated oven for 18-20 minutes until golden. For the last 5 minutes, switch oven to convection bake if available to achieve even browning.
13. Finish and repeat: Immediately brush the hot fatayer lightly with olive oil or melted butter after baking for a glossy finish. Repeat the rolling, filling, and baking steps with the remaining dough and scraps.

Notes

• Fresh spinach requires salting and macerating to remove excess moisture, which is crucial for preventing soggy dough.
• If frozen spinach is used, ensure it is thoroughly thawed, squeezed, and seasoned since it lacks the fresh spinach’s natural moisture and flavor.
• Use neutral oil in the dough for a light texture and mild flavor; olive oil is reserved for brushing the tops before and after baking.
• Adding nuts on top of the filling rather than mixing them in ensures even distribution and better texture.
• Do not overproof the dough, as it can cause weak texture and poor rise during baking.
• Convection baking at the end encourages a crispy, golden crust.
• Serve warm as an appetizer, snack, or part of a mezze platter.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Lebanese