Lebanese Spinach Pies (Fatayer)

Introduction

Lebanese Spinach Pies (Fatayer) are a true gem in Middle Eastern cuisine, and they’ve become a favorite in my household. The first time I made these, the aroma of warm dough and tangy spinach filled the kitchen, making everyone curious and excited. Once served, there were no leftovers—everyone, from the kids to the grandparents, loved them. These handheld pies are not only flavorful but also perfect for gatherings, snacks, or light meals. They’re a beautiful blend of simplicity and authenticity, and every bite transports you straight to the heart of Lebanon.

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Why You’ll Love Lebanese Spinach Pies (Fatayer)

Lebanese Spinach Pies are more than just a dish; they’re a celebration of flavors and tradition. Here’s why they’re so special:

• Authentic taste: The sumac and lemon juice in the filling give these pies a unique, tangy flavor that’s unmistakably Middle Eastern.
• Versatile: These pies can be served as appetizers, snacks, or even a side dish to complement larger meals.
• Perfect for any occasion: Whether it’s a casual family gathering or a festive dinner, Fatayer is sure to impress.
• Freezer-friendly: Make them in advance and freeze for a quick and delicious snack on busy days.
• Nutritious: Packed with spinach, parsley, and onions, these pies offer a healthy dose of greens with every bite.

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Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 ¼ cups warm water
• 2 teaspoons granulated sugar
• 2 ¼ teaspoons instant yeast (1 packet)
• 2 teaspoons salt
• ¼ cup olive oil

For the Spinach Filling:

• 16 ounces frozen spinach, thawed and drained
• ¼ cup parsley, chopped
• 1 medium onion, diced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon sumac
• 1 teaspoon salt

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Instructions

1. Make the Dough:

1. In a bowl, combine warm water, sugar, and yeast. Allow the mixture to sit for a few minutes until frothy, indicating the yeast is activated.
2. Add the flour and salt, then mix until combined.
3. Transfer the dough to a floured surface and knead for about 5 minutes until it becomes sticky.
4. Add olive oil and continue kneading until the dough is soft, smooth, and slightly sticky (but doesn’t stick to your fingers).
5. Place the dough in a lightly greased bowl, cover, and let it proof for 90 minutes until doubled in size.
6. After proofing, divide the dough into 30 pieces. Shape each piece into a round ball and place them on an oiled tray. Cover and let them sit for another 30 minutes until they double in size.

2. Make the Filling:

1. In a large bowl, mix the thawed spinach, parsley, onions, olive oil, lemon juice, sumac, and salt until well combined.
2. Cover and refrigerate until ready to use.

3. Assemble & Bake:

1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Flatten each dough ball into a small circle using your hands.
3. Place 2 tablespoons of the spinach filling in the center of each circle.
4. Pinch two edges of the dough together over the filling, then fold the last side up to form a triangular shape, sealing all edges firmly.
5. Arrange the pies on the prepared baking sheets and bake for 15–20 minutes until the tops are golden brown.

4. Serve:

• Serve the spinach pies warm, either on their own or with plain whole-milk yogurt as a dip.

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Nutrition Facts

• Servings: 15
• Calories per serving: 158

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Preparation Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Resting Time: 2 hours
• Total Time: 2 hours 50 minutes

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How to Serve

Here are a few ways to enjoy these delicious spinach pies:

• As an appetizer: Perfect for starting a Middle Eastern-themed meal.
• With dips: Pair with plain yogurt, tzatziki, or tahini sauce.
• As a snack: Pack them for picnics, lunchboxes, or on-the-go bites.
• Side dish: Serve alongside soups, salads, or grilled meats.
• Brunch spread: Add them to a spread with hummus, olives, and fresh vegetables.

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Additional Tips

1. Seal the pies well: Ensure the edges are tightly sealed to prevent the filling from leaking during baking.
2. Fresh vs. frozen spinach: Fresh spinach can be used instead of frozen; just sauté and drain it to remove excess moisture.
3. Customize the filling: Add feta cheese or pine nuts for extra flavor and texture.
4. Make them bite-sized: Roll smaller dough balls for mini Fatayer, ideal for parties.
5. Reheat properly: Warm leftover pies in the oven at 350°F for 5–7 minutes to keep them crisp.

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FAQ Section

1. Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead and store it in the refrigerator. Let it come to room temperature before shaping and proofing.

2. Can I freeze spinach pies?
Absolutely! Freeze the assembled pies before baking. When ready to enjoy, bake them straight from the freezer at 425°F, adding a few extra minutes to the cooking time.

3. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Chop it finely and sauté until wilted, then drain any excess liquid before mixing with the other filling ingredients.

4. What can I substitute for sumac?
If you can’t find sumac, use a mix of lemon zest and a pinch of salt for a similar tangy flavor.

5. How do I prevent the dough from sticking to my hands?
Lightly flour your hands and the surface when working with the dough to prevent sticking.

6. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You can use a mix of whole wheat and all-purpose flour for better results.

7. How long do leftovers last?
Store leftover spinach pies in an airtight container in the refrigerator for up to 3 days.

8. What other fillings can I use?
You can try cheese, ground meat, or za’atar with olive oil for different variations.

9. Can I bake these in an air fryer?
Yes! Bake the pies in an air fryer at 375°F for about 8–10 minutes, checking for doneness.

10. Can I serve these cold?
While spinach pies taste best warm, they can also be enjoyed at room temperature or cold as a quick snack.

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These Lebanese Spinach Pies (Fatayer) are not only delicious but also steeped in tradition. Whether you’re serving them for a party or savoring them as a snack, they’re sure to become a family favorite. Try them out and bring a taste of Lebanon to your table!

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