Description
Delicious Lebanese savory pies filled with spinach, onion, and sumac, perfect for mezze tables and snacks.
Ingredients
Scale
- 3 cups (375g) all-purpose flour, plus extra for dusting
- 2¼ teaspoons (1 packet) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- ¾ cup (180ml) warm water (105°F–115°F / 40°C–46°C)
- 1 lb (450g) fresh baby spinach, salted and squeezed of excess water
- 1 teaspoon salt (for macerating spinach)
- 1 medium red onion, finely diced
- 2 tablespoons ground sumac
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon Lebanese 7 spice or allspice (optional)
- ½ cup (75g) crumbled feta (optional)
- ¼ cup (35g) toasted pine nuts (optional)
- 1 tablespoon pomegranate molasses (optional)
- 1 egg, beaten (optional, for egg wash)
Instructions
- Make the dough: Combine flour, yeast, sugar, and salt in a large bowl. Add olive oil and warm water. Mix until a rough dough forms, then knead for 8–10 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1 hour.
- Prepare the spinach filling: Place spinach in a bowl, sprinkle with salt, and squeeze for 2 minutes. Let sit for 10 minutes, then squeeze out excess liquid and chop finely.
- Build the filling: Add onion to squeezed spinach and squeeze to remove liquid. Add sumac, black pepper, 7 spice, olive oil, feta, and pine nuts. Toss to combine and add lemon juice just before filling.
- Second rise: Punch down the dough, divide into 20–24 portions, roll into balls, and let rest for 20–30 minutes.
- Roll and fill: Flatten each ball into a 4–5 inch circle; place a tablespoon of filling in the center, then fold and pinch to seal.
- Brush each fatayer with egg wash and place on a preheated baking sheet.
- Bake at 425°F for 18–22 minutes until golden brown.
- Serve warm with a squeeze of fresh lemon.
Notes
Ensure spinach and onion are very dry to prevent soggy fatayer. Freeze baked fatayer for up to 3 months and reheat as needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg