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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven: Set the oven to 375°F (190°C). Line two sturdy baking sheets with parchment paper or foil for easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
