Lebanese Spinach Pies
This post may contain affiliate links. Please read our disclosure policy.
These Lebanese Spinach Pies, also known as Spinach Fatayer or Fatayer bi Sabanekh in Arabic; are one of my favorite Lebanese side dishes. I could eat them everyday! Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go!
If you have not tried spinach fatayer, you’re in for a treat! This Lebanese spinach pies recipe is a delicious savory Middle Eastern pie.
Today, I’m sharing my family’s favorite fatayer recipe, with step-by-step photos. Making this recipe is so much easier to make than you think!
What is Lebanese Spinach Pies?
Lebanese Spinach Pies or spinach fatayer are a stable in Lebanese cuisine, made with spinach, onion, olive oil and sumac mixture, baked inside a homemade pastry dough to create a delicious vegetarian meal. These spinach pastries are soft, tangy and delicious. They freeze great too!
The Fatayer Dough Recipe:
The dough for this fatayer recipe is very easy to prepare. With just 6 ingredients, this dough requires just one bowl with a lid (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 3 hours to rise. If you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative.
The Spinach Pies Filling:
The Spinach pies filling is a combination of spinach and onions, seasoned with salt and sumac. Sumac is the basic ingredient to this recipe. You can feel free to experiment with this recipe a bit, for example by adding some feta cheese to the filling if you want.
- Start by cutting onions into wedges or diced.
- Cut spinach into small pieces and place in a large bowl and add onions salt and Sumac spice and mix well.
- Add olive oil and mix some more until the mixture is well incorporated.
How to Make Homemade Lebanese Spinach Pies:
- Preheat the oven to 350° F. Line a baking sheet with a lightly greased parchment paper.
- Punch down the dough and form into 12 small balls.
- Arrange on lightly floured surface and sprinkle some flour on top too.
- Cover again with a towel or plastic wrap and leave to rise for another 30 minutes.
- Form the spinach pies by flattening the dough balls on a floured surface into small circles with your fingertips or use a rolling pin (whatever works better for you). They will be about 6 inches in diameter.
- Add about 1-2 tablespoons filling in the center of each circle. Leave a 1 inch border around.
- Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinching two sides of each circle together and bringing the third edge a bit up to the center to close.
- Arrange the stuffed Lebanese spinach triangles in a single layer onto the prepared baking tray, lined with lightly greased parchment paper.
- Bake until golden, about 15 minutes.
- Repeat the process with the remaining circles and the remainder of the dough.
- Let cool, serve and enjoy!
TIPS FOR MAKING THE BEST FATAYER:
- Remove as much liquid as possible from the spinach. Make sure to use your hands to squeeze out as much liquid as possible so the pies don’t get soggy and open up in the oven while baking.
- Add some crumbly feta cheese to the spinach mixture, if you’d like.
- Make it faster using store-bought pizza dough. While nothing beats homemade fatayer dough, it is fine to use store bought dough for this recipe, especially if you’re in a rush!
Making Spinach Fatayer Ahead of Time:
The good news is that you can make these Lebanese fatayer ahead of time, you can store in the fridge for up to 5 days in an airtight container. They are also freezer friendly, Once the fatayer pies have been baked allow them to cool. Place in an airtight freezer safe container separating layers with parchment paper. Freeze for up to 3 months. Reheat in the oven or in the microwave before serving .