📝 About This Recipe
These iconic Middle Eastern savory pastries are a staple of Levantine bakeries, featuring a soft, pillowy dough folded into signature triangles. The heart of the dish is a vibrant filling of fresh spinach, tangy sumac, and bright lemon juice, balanced by the crunch of toasted pine nuts and the sweetness of sautéed onions. Perfectly portable and bursting with citrusy notes, they offer a sophisticated balance of earthy greens and sharp acidity that is truly addictive.
🥗 Ingredients
For the Signature Dough
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar (to bloom the yeast)
- 1.5 cups Warm water (approximately 110°F)
- 1/2 cup Extra virgin olive oil (high quality)
- 1 teaspoon Salt
For the Zesty Spinach Filling
- 1 pound Fresh baby spinach (washed and roughly chopped)
- 1 large Yellow onion (very finely diced)
- 3 tablespoons Ground sumac (essential for the tart flavor)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Pomegranate molasses (for a deep, fruity tang)
- 1/4 cup Pine nuts (lightly toasted)
- 1/2 teaspoon Red pepper flakes (optional, for a subtle heat)
- to taste Salt and black pepper
- 2 tablespoons Olive oil (for the filling mixture)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and 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 the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and the 1/2 cup of olive oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5 minutes on medium-low in a mixer) until it is smooth, elastic, and no longer sticking to your hands.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. Place the chopped spinach in a large bowl and sprinkle with a teaspoon of salt. Massage the salt into the leaves for 2 minutes to break down the fibers.
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7
CRITICAL STEP: Place the salted spinach in a fine-mesh sieve or clean kitchen towel and squeeze out as much liquid as humanly possible. The spinach should be very dry to prevent soggy pastries.
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8
In a clean bowl, mix the dried spinach with the diced onion, sumac, lemon juice, pomegranate molasses, toasted pine nuts, olive oil, and red pepper flakes. Adjust seasoning with salt and pepper.
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9
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
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10
Punch down the risen dough. Divide it into 24 equal-sized balls (roughly the size of a golf ball) and let them rest for 10 minutes covered.
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11
On a lightly floured surface, roll each ball into a 4-inch circle. Place about 1.5 tablespoons of the spinach filling in the center of each circle.
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12
To fold into triangles: Lift three sides of the circle and bring them to meet in the center over the filling. Pinch the seams tightly together to form a 'Y' shape, ensuring no filling is escaping.
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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 12-15 minutes, or until the bottoms are golden brown and the tops are beautifully speckled with light brown spots.
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15
Remove from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature.
💡 Chef's Tips
The biggest secret to perfect fatayer is squeezing the spinach until it is bone-dry; any excess moisture will cause the seams to pop open in the oven. If you don't have pomegranate molasses, you can substitute with a pinch more sugar and extra lemon juice, though the flavor will be less complex. For a softer crust, brush the pastries with a little bit of water or melted butter immediately after they come out of the oven. You can use frozen chopped spinach if fresh isn't available, but ensure it is completely thawed and squeezed dry. Don't overfill the pastries; leaving a clear border around the edges ensures the dough sticks to itself when pinching the seams.
🍽️ Serving Suggestions
Serve as part of a traditional Mezze platter alongside creamy Hummus and Baba Ganoush. Pair with a cold bowl of plain Greek yogurt or Labneh for dipping to balance the acidity. Enjoy as a light lunch with a fresh Fattoush or Tabbouleh salad. Accompany with a hot cup of mint tea or a glass of chilled Arak for an authentic experience. These make excellent breakfast items when served with a side of brined olives and sliced tomatoes.