Lebanese Spinach Pies (Fatayer)

Introduction

There’s something undeniably comforting about Lebanese Spinach Pies, also known as Fatayer. They are packed with a flavorful spinach mixture, enveloped in a warm, pillowy dough that’s just right. My family absolutely loved them when I made them for the first time, and the beauty of these pies is that they’re incredibly versatile. Whether you serve them as an appetizer, a snack, or as a side to your main course, they’ll always be a crowd-pleaser.

When I first tried these Lebanese spinach pies, I was hooked. The rich, savory filling paired with the crisp golden dough is simply irresistible. The tanginess of sumac, combined with the fresh parsley, onions, and lemon juice, creates a balanced flavor profile that’s mouthwatering. And let’s not forget the dough—soft and chewy, with the perfect amount of crispness when baked. If you’re looking for a recipe that’s both flavorful and satisfying, look no further than these Lebanese Spinach Pies!

Why You’ll Love These Lebanese Spinach Pies (Fatayer)

Lebanese Spinach Pies, or Fatayer, are not only delicious but also easy to make. These savory pies feature a tangy spinach filling, which is balanced with the rich flavors of parsley, sumac, lemon, and onions, all wrapped in a simple homemade dough. Whether you’re serving them as an appetizer, snack, or side dish, they’re guaranteed to impress your family or guests. And they also freeze wonderfully, so you can prepare a large batch and save them for later!

Here’s why you’ll love these Lebanese Spinach Pies:

• Perfect balance of flavors: The spinach is complemented by fresh parsley, tangy lemon juice, and a touch of sumac for a zesty finish.
• Flaky and soft dough: The dough is tender yet slightly crispy, providing the perfect base for the flavorful filling.
• Great for any occasion: Whether it’s a casual snack or a festive meal, these pies fit perfectly into any gathering.
• Freezer-friendly: Make a large batch and store the pies in your freezer for an easy meal or snack later.

If you’re a fan of Mediterranean food, or if you just love savory pies, this recipe will quickly become one of your favorites.

Ingredients

For the 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

For the Spinach Filling:

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

Instructions

1. Make the Dough

1. In a bowl, combine warm water, sugar, and yeast. Let the mixture sit for about 5 minutes until the yeast becomes frothy and activates.
2. Add the flour and salt to the yeast mixture and mix until combined.
3. Transfer the dough to a floured surface and knead for about 5 minutes until the dough becomes slightly sticky but smooth.
4. Add the olive oil and continue kneading until the dough becomes soft and elastic, but doesn’t stick to your fingers.
5. Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it proof for about 90 minutes, or until it has doubled in size.

2. Prepare the Filling

1. In a large bowl, combine the thawed and drained spinach, chopped parsley, diced onions, olive oil, lemon juice, sumac, and salt. Mix everything until well combined.
2. Cover the bowl and refrigerate the filling until you’re ready to assemble the pies.

3. Assemble the Pies

1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. After the dough has finished proofing, divide it into 30 equal portions. Shape each piece into a round ball.
3. Place the dough balls on an oiled tray, cover them, and let them rest for another 30 minutes until they double in size.
4. Once rested, flatten each dough ball into a small circle using your hands.
5. Spoon about 2 tablespoons of the spinach filling into the center of each dough circle.
6. Pinch the left and right sides of the dough together, then fold the top and bottom edges up to create a triangular shape. Seal the edges firmly to prevent any filling from spilling out during baking.
7. Place the assembled pies on the prepared baking sheets.

4. Bake

1. Bake the spinach pies for about 15-20 minutes or until the dough is golden brown and slightly crispy.
2. Remove from the oven and let cool for a few minutes before serving.

5. Serve

Serve the Lebanese Spinach Pies warm, either on their own or with a side of plain whole-milk yogurt for dipping. They are perfect for breakfast, as a snack, or as a side dish alongside a main meal.

Nutrition Facts

• Serving Size: 1 pie
• Calories: 158 per serving
• Total Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 250mg
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 2g
• Protein: 4g

Preparation Time

• Prep Time: 30 minutes
• Resting Time: 2 hours (includes proofing the dough and resting the shaped dough balls)
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes

How to Serve

Lebanese Spinach Pies are a versatile dish, so there are many ways to enjoy them. Here are some serving ideas:

• As an appetizer: Serve them as a light starter to a Mediterranean-themed meal.
• As a snack: These pies are perfect for an afternoon snack or a party platter.
• With yogurt: For an extra creamy dip, serve the pies with plain whole-milk yogurt or a drizzle of tahini.
• As a side dish: Pair them with a larger Middle Eastern meal, such as grilled meats or a fresh salad.
• Freezer-friendly: These pies can be stored in the freezer for up to 3 months. Reheat in the oven for the best texture.

Additional Tips

1. Dough consistency: If your dough is too sticky, add a little extra flour, 1 tablespoon at a time, until it reaches a manageable consistency.
2. Spinach filling: Make sure to thoroughly drain the spinach to avoid a soggy filling.
3. Sumac substitute: If you can’t find sumac, you can substitute it with a mix of lemon zest and a pinch of salt for a similar tangy flavor.
4. Customizing the filling: Add a bit of crumbled feta or pine nuts to the filling for added richness and texture.
5. Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.

FAQ Section

1. Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Just make sure to cook it down and drain it well before using it in the filling.

2. Can I make the dough in advance?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before using it.

3. How do I reheat leftover pies?

To reheat, place the pies in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

4. Can I freeze the assembled pies before baking?

Yes, you can freeze the assembled pies on a baking sheet and then transfer them to a freezer bag once frozen. Bake directly from the freezer, adding a few extra minutes to the baking time.

5. What other fillings can I use?

You can experiment with fillings like cheese, ground lamb, or a combination of spinach and cheese for variation.

6. What is sumac, and can I substitute it?

Sumac is a tangy, slightly sour spice commonly used in Middle Eastern cooking. If you can’t find it, you can substitute it with lemon zest or lemon juice.

7. Can I use a stand mixer to make the dough?

Yes, a stand mixer with a dough hook attachment can make the kneading process quicker and easier.

8. How do I prevent the dough from being too sticky?

If your dough is too sticky, add more flour gradually, but be careful not to add too much, as it can affect the texture of the dough.

9. How many pies does this recipe make?

This recipe yields 15 pies, but you can double or halve the recipe depending on how many servings you need.

10. Can I make these pies with gluten-free flour?

Yes, you can substitute the all-purpose flour with gluten-free flour, but the texture may vary slightly.

Conclusion

Lebanese Spinach Pies (Fatayer) are a delicious and versatile dish that will transport your taste buds straight to the heart of the Middle East. With their flavorful spinach filling and light, flaky dough

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