📝 About This Recipe
A cornerstone of the Lebanese Hot Mezze table, Fatayer Sabanekh are exquisite triangular pastries filled with a zesty, earthy mixture of fresh spinach, sumac, and toasted pine nuts. These hand-held delights perfectly balance the brightness of lemon with the savory depth of sautéed onions, all encased in a soft, golden dough. Whether served as a snack or part of a grand feast, they offer a nostalgic taste of Beirut's vibrant culinary heritage.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Active dry yeast
- 1 teaspoon Granulated sugar (to activate the yeast)
- 1.25 cups Warm water (between 100-110°F)
- 1/2 cup Extra virgin olive oil (high quality)
- 1 teaspoon Salt
The Spinach Filling
- 1 pound Fresh baby spinach (washed and very finely chopped)
- 1 large Yellow onion (very finely diced)
- 3 tablespoons Ground Sumac (for that essential tartness)
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Extra virgin olive oil
- 1/4 cup Pine nuts (lightly toasted)
- 1 tablespoon Pomegranate molasses (optional but highly recommended for depth)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Aleppo pepper or red chili flakes (for a subtle kick)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and the 1/2 cup of olive oil.
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3
Knead the dough by hand or with a stand mixer for about 8-10 minutes until it is smooth, elastic, and no longer sticking to your hands. Place in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
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4
While the dough rises, prepare the filling. Place the finely chopped spinach in a large bowl and sprinkle with a pinch of salt. Massage the spinach with your hands to help it release its moisture.
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5
This is the most critical step: squeeze the spinach as hard as you can between your palms or using a cheesecloth to remove every drop of excess liquid. If the filling is wet, the pastries will open during baking.
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6
In a separate bowl, mix the dried spinach with the diced onions, sumac, lemon juice, olive oil, toasted pine nuts, pomegranate molasses, salt, pepper, and Aleppo pepper.
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7
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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8
Punch down the risen dough and divide it into small balls, roughly the size of a golf ball (about 30-40g each).
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9
On a lightly floured surface, roll each ball into a thin circle about 3-4 inches in diameter.
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10
Place a generous tablespoon of the spinach filling in the center of each circle. Do not let the filling touch the edges, or the dough won't seal.
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11
To fold into a triangle: lift three sides of the circle and bring them together over the center. Pinch the edges firmly together to form three seams meeting at the top.
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12
Place the fatayer on the prepared baking sheets. Lightly brush the tops with a little olive oil for extra crispness and color.
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13
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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14
Remove from the oven and let them cool on a wire rack for a few minutes. They can be served warm, at room temperature, or even cold the next day.
💡 Chef's Tips
The most common mistake is soggy filling; ensure you squeeze the spinach until it is almost bone-dry. If you don't have fresh spinach, frozen chopped spinach works well—just thaw and squeeze thoroughly. For a vegan-friendly version, ensure your sugar is vegan-processed; this recipe is naturally dairy-free. To prevent the triangles from popping open, avoid getting any oil or lemon juice from the filling onto the edges of the dough circle. If the dough is resisting while rolling, let it rest for 5 minutes to relax the gluten, then try again.
🍽️ Serving Suggestions
Serve as part of a traditional Mezze platter alongside Hummus, Baba Ganoush, and Tabbouleh. Pair with a side of thick, creamy Labneh (strained yogurt) for dipping. Accompany with a glass of chilled Arak or a refreshing glass of Ayran (yogurt drink). They make an excellent addition to a lunchbox or a picnic basket as they travel very well. Serve with a side of fresh radish slices and green olives for a crunch and salt contrast.