Description
Tender Lebanese spinach pies made with soft homemade dough and a bright, tangy spinach filling flavored with onion, lemon, and sumac. These savory fatayer are perfect as an appetizer, snack, or part of a mezze spread.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 cup warm water
- 1 teaspoon salt for the dough
- 1/3 cup neutral oil
- 20 ounces fresh spinach, chopped and squeezed dry
- 1 medium yellow onion, finely diced
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons sumac
- 1 teaspoon salt for the filling
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1 tablespoon olive oil for brushing
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, dissolve the sugar and yeast in the warm water and let it sit for 5 minutes until foamy.
- Add the flour, 1 teaspoon salt, and neutral oil, then knead for 8 to 10 minutes until the dough is soft and smooth.
- Cover the dough and let it rise for 1 hour, or until doubled in size.
- Place the chopped spinach in a bowl with 1 teaspoon salt, let it sit for 10 minutes, then squeeze out as much liquid as possible.
- Mix the spinach with the diced onion, 2 tablespoons olive oil, lemon juice, sumac, black pepper, and allspice.
- Divide the dough into about 24 small portions and roll each one into a circle about 4 to 5 inches wide.
- Place about 1 heaping tablespoon of filling in the center of each round, then bring up three sides and pinch firmly to form a triangle.
- Arrange the pies on the prepared baking sheet, leaving a little space between them.
- Brush the tops lightly with 1 tablespoon olive oil.
- Bake for 18 to 20 minutes, until lightly golden and cooked through.
- Let cool for 5 to 10 minutes, then serve warm or at room temperature.
Notes
- Squeeze the spinach very well so the filling stays flavorful but not watery.
- Do not let the filling touch the edges of the dough, or the pies may open during baking.
- These pies can be refrigerated for up to 4 days.
- Freeze baked pies for up to 2 months and reheat in a 300°F oven until warmed through.
Nutrition
- Serving Size: 1 pie
- Calories: 115
- Sugar: 1g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Lebanese spinach pies, fatayer, spinach fatayer, savory hand pies, Lebanese appetizer, vegan Lebanese recipe