📝 About This Recipe
A cornerstone of Lebanese 'Mouajjanat' (savory pastries), Fatayer bi Sabanekh are exquisite triangular hand pies filled with a zesty, earthy mixture of fresh spinach, sumac, and lemon. These golden parcels offer a perfect contrast between the soft, pillowy dough and the bright, citrusy punch of the filling. Traditionally enjoyed during the spring harvest but beloved year-round, they represent the heart of Lebanese hospitality and home cooking.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 2 teaspoons Active dry yeast
- 1 teaspoon Sugar (to activate yeast)
- 1 1/4 cups Warm water (approx. 105°F)
- 1/2 cup Extra virgin olive oil (high quality Lebanese oil preferred)
- 1 teaspoon Salt
The Spinach Filling
- 1 pound Fresh baby spinach (washed and thoroughly dried)
- 1 large Yellow onion (very finely diced)
- 3 tablespoons Ground sumac (adds essential tanginess)
- 1/4 cup Lemon juice (freshly squeezed)
- 3 tablespoons Extra virgin olive oil
- 1/4 cup Toasted pine nuts (optional but recommended)
- 1 tablespoon Pomegranate molasses (for a deep, sweet-tart depth)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Red pepper flakes (optional for a hint of heat)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, sugar, and yeast together. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or a stand mixer fitted with a dough hook, combine the flour and salt. Create a well in the center and pour in the yeast mixture and 1/2 cup of olive oil.
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3
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and no longer sticking to the sides of the bowl.
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4
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
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5
While the dough rises, prepare the filling. Chop the fresh spinach roughly. Place it in a bowl with a pinch of salt, massage it with your hands, and let it sit for 10 minutes to release moisture.
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6
This is the most critical step: Squeeze the spinach very firmly between your hands or in a clean kitchen towel to remove every drop of excess liquid. You want the spinach to be as dry as possible.
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7
In a clean bowl, mix the dried spinach with the diced onion, sumac, lemon juice, 3 tablespoons olive oil, pomegranate molasses, pine nuts, salt, pepper, and red pepper flakes.
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8
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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9
Punch down the risen dough and divide it into small balls about the size of a golf ball (roughly 24 pieces).
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10
On a lightly floured surface, roll each ball into a 4-inch circle using a rolling pin. Ensure the edges aren't too thick.
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11
Place a generous tablespoon of the spinach filling in the center of each circle. Avoid getting the filling juices on the edges of the dough, or they won't seal.
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12
To fold, lift three sides of the dough and bring them together over the center to form a triangle. Pinch the seams firmly all the way down to seal the pastry shut.
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13
Place the fatayer on the prepared baking sheets. Lightly brush the tops with a little olive oil for extra shine and crunch.
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14
Bake for 15-20 minutes, or until the pastries are beautifully golden brown on the bottom and lightly browned on top.
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15
Remove from the oven and let them cool slightly on a wire rack. They can be served warm or at room temperature.
💡 Chef's Tips
The most common mistake is soggy filling; ensure you squeeze the spinach until it feels completely dry before mixing with seasonings. If the dough keeps springing back when rolling, let it rest for 5 minutes to relax the gluten. For the best flavor, use high-quality Lebanese sumac which should be deep burgundy and have a sharp, lemony scent. To prevent the triangles from opening in the oven, ensure your fingers are dry when pinching the seams and avoid touching the oiled filling. If you prefer a softer crust, cover the hot fatayer with a kitchen towel for a few minutes immediately after they come out of the oven.
🍽️ Serving Suggestions
Serve as part of a traditional Lebanese Mezze spread alongside Hummus and Baba Ganoush. Pair with a side of cold, creamy Labneh (strained yogurt) for dipping. Accompany with a fresh Tabbouleh or Fattoush salad for a light, vegetarian lunch. Enjoy with a hot cup of Lebanese black tea infused with fresh mint leaves. Serve alongside lemon wedges to squeeze over the pastries just before eating for an extra citrus kick.