📝 About This Recipe
These iconic Middle Eastern savory pastries feature a soft, pillowy dough folded into signature triangles and stuffed with a vibrant, tangy spinach filling. The secret lies in the balance of earthy sumac, bright lemon juice, and toasted pine nuts, creating a flavor profile that is simultaneously comforting and refreshing. Perfect as a portable snack or a centerpiece for a mezze platter, these authentic hand pies bring the warm hospitality of the Levant straight to your kitchen.
🥗 Ingredients
The Yeasted Dough
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Instant yeast
- 1 teaspoon Granulated sugar (to activate the yeast)
- 1.5 cups Warm water (approx. 105°F to 110°F)
- 1/2 cup Extra virgin olive oil (high quality)
- 1 teaspoon Salt (fine sea salt)
The Spinach Filling
- 1 pound Fresh baby spinach (washed and very finely chopped)
- 1 large Yellow onion (finely diced)
- 3 tablespoons Ground sumac (for signature tanginess)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1/4 cup Pine nuts (lightly toasted)
- 1 tablespoon Pomegranate molasses (optional, for depth of flavor)
- 1/2 teaspoon Red pepper flakes (Aleppo pepper is preferred)
- to taste Salt and black pepper
Finishing Touches
- 2 tablespoons Olive oil (for brushing the tops)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
Add the olive oil and salt to the yeast mixture. Gradually stir in the flour one cup at a time until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let 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 chopped spinach in a large bowl and sprinkle with a teaspoon of salt. Let it sit for 10 minutes to draw out moisture.
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5
This is the most important step: Squeeze the spinach firmly with your hands or through a cheesecloth to remove as much liquid as possible. The spinach should be very dry.
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6
In a clean bowl, mix the dried spinach with the diced onion, sumac, lemon juice, pomegranate molasses, pine nuts, red pepper flakes, and a splash of olive oil. Season with black 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 24 equal-sized balls (roughly the size of a golf ball).
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9
On a lightly floured surface, roll each ball into a 4-inch circle. Keep the remaining dough covered so it doesn't dry out.
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10
Place 1.5 tablespoons of the spinach filling in the center of each circle. Do not overfill or the pies will burst.
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11
To fold, lift three sides of the circle and bring them together over the center to form a triangle. Pinch the seams firmly to seal them shut.
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12
Transfer the fatayer to the prepared baking sheets. Brush the tops lightly with olive oil.
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13
Bake for 15-18 minutes, or until the pastries are golden brown on the bottom and lightly browned on top.
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14
Remove from the oven and let them rest for 5 minutes. Serve warm or at room temperature.
💡 Chef's Tips
The biggest mistake is leaving moisture in the spinach; if it's wet, the dough will become soggy and the seams will open. If you don't have sumac, you can use extra lemon zest, though sumac provides a unique earthy tartness. For a vegan version, ensure your pomegranate molasses is pure; for a non-vegan twist, you can add crumbled feta to the filling. To get a perfect seal, avoid getting any of the oily filling on the edges of the dough circles. Leftovers freeze beautifully; just bake them first, let them cool, and freeze in a single layer before bagging.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Labneh (strained yogurt) topped with za'atar. Pair with a fresh Fattoush salad for a complete light lunch. Offer a side of spicy Shatta (Middle Eastern chili paste) for those who like heat. Accompany with hot mint tea or a glass of chilled Arak diluted with water. Include them as part of a larger mezze spread with hummus and baba ganoush.