📝 About This Recipe
Transport your kitchen to the bustling street markets of Beirut and Amman with these iconic Middle Eastern handheld pies. Featuring a soft, pillowy dough that yields to three distinct, vibrant fillings—tangy sumac-spiced spinach, salty Akkawi cheese, and savory minced lamb—these pastries are the ultimate expression of Levantine hospitality. Perfectly portable and bursting with aromatic herbs, they offer a masterclass in balancing textures and bold, sun-drenched flavors.
🥗 Ingredients
The Signature Dough
- 4 cups All-purpose flour (sifted)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Sugar (to feed the yeast)
- 1 1/2 cups Warm water (approx. 110°F/45°C)
- 1/2 cup Extra virgin olive oil (plus extra for greasing)
- 1 teaspoon Salt
Zesty Spinach Filling (Sabanekh)
- 1 pound Fresh baby spinach (washed and finely chopped)
- 1 Yellow onion (finely minced)
- 2 tablespoons Sumac (for signature tartness)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Pine nuts (toasted)
- 1 tablespoon Pomegranate molasses (optional but highly recommended)
Savory Cheese Filling (Jibneh)
- 1 1/2 cups Akkawi or Halloumi cheese (shredded and soaked to remove excess salt)
- 1/2 cup Feta cheese (crumbled)
- 1 teaspoon Nigella seeds (also known as black cumin)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 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 it becomes frothy and activated.
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2
In a large mixing bowl or stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Knead the dough for about 8-10 minutes by hand (or 5 minutes in a mixer) until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes or until doubled in size.
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4
Prepare the spinach filling: Place chopped spinach in a colander, sprinkle with a pinch of salt, and let sit for 15 minutes. Squeeze as much liquid out as humanly possible—this prevents soggy pastry.
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5
In a medium bowl, mix the squeezed spinach with minced onion, sumac, lemon juice, pomegranate molasses, pine nuts, and a drizzle of olive oil.
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6
Prepare the cheese filling: Combine the shredded Akkawi/Halloumi, crumbled feta, nigella seeds, and parsley in a separate bowl. Mix well.
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7
Preheat your oven to 425°F (220°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). Cover them with a towel so they don't dry out.
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9
On a lightly floured surface, roll one dough ball into a 4-inch circle. For spinach fatayer, place 1 tablespoon of filling in the center.
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10
To fold spinach fatayer: Lift three sides of the circle and pinch them together in the center to create a triangular pyramid shape. Ensure the seams are tight.
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11
For cheese fatayer: Roll into an oval, place filling in the center, and pinch the two ends to create a 'boat' shape (Sfeeha style), leaving the cheese visible in the middle.
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12
Place the assembled pastries on the baking sheets. Brush the dough lightly with olive oil or an egg wash for a deeper golden color.
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13
Bake for 12-15 minutes, or until the bottoms are golden brown and the tops have a beautiful toasted hue.
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14
Remove from the oven and immediately cover with a clean kitchen towel for 5 minutes; this traps the steam and ensures the crust stays soft and supple.
💡 Chef's Tips
The secret to perfect spinach fatayer is the 'squeeze'—if the spinach is wet, the dough will tear and become mushy. If using Akkawi cheese, soak it in cold water for an hour and drain to remove the heavy brine saltiness. Don't overfill the pastries; leaving a small border helps the dough seal properly so they don't pop open in the oven. Use a high-quality sumac; it should be deep burgundy and smell brightly of lemon, providing that authentic 'zing'.
🍽️ Serving Suggestions
Serve warm with a side of thick, creamy Labneh dusted with Za'atar. A bowl of fresh Mint Tea or a salty Ayran (yogurt drink) cuts through the richness beautifully. Include a side of mixed pickles (Torshi) and fresh olives for a complete mezze experience. Great as a grab-and-go breakfast or a centerpiece for a weekend brunch spread.