Go Back
Fatayer bi Sabanekh (Lebanese Spinach Pies) on a wooden board.
Print

Fatayer bi Sabanekh (Lebanese Spinach Pies)

A recipe for Fatayer bi Sabanekh (فطاير السبانخ, Lebanese Spinach Pies)! These little triangle-shaped pies are filled with a savory sumac-spiced spinach mixture and baked until golden.
Course Bread
Cuisine Lebanese
Keyword appetizer, fatayer, Lebanese, Lebanon, pie, spinach, turnover
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 55 minutes
Servings 34 Fatayer

Ingredients

Dough:

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 cup (237 milliliters) lukewarm water 105-115˚F (40-46˚C)
  • 3 cups (375 grams) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/3 cup (80 milliliters) canola oil

Spinach Filling:

  • 1 pound (450 grams) fresh spinach
  • 1 teaspoon salt
  • 1 large sweet onion finely diced
  • 2 tablespoons (16 grams) sumac
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (40 grams) toasted pine nuts

Lemon Dressing:

  • 2 tablespoons (30 milliliters) lemon juice
  • 2 tablespoons (30 milliliters) olive oil plus more for brushing
  • 1 tablespoon (15 milliliters) pomegranate molasses

Instructions

To make the dough:

  • In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine, then let sit until frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Gradually stir in the oil, followed by the yeast with water until dough comes together.
  • On a lightly greased surface, knead until smooth and elastic. Place in large bowl, cover, and let rest until doubled, 1-2 hours.

To prepare the spinach filling:

  • Rinse the spinach and dry well to remove any moisture. Chop, place in a bowl, and toss with the 1 teaspoon salt.
  • Using your hands, massage the salt into the spinach to coat thoroughly. Set aside for 10 minutes.
  • Squeeze excess moisture out of the finely chopped onion and place in a large bowl. Add the sumac, paprika, and black pepper.
  • Squeeze the rested spinach well to remove as much moisture as possible and place in the bowl with the onions. Toss to coat with the onions and spices.
  • In a small bowl, whisk together the lemon juice, olive oil, and pomegranate molasses. Pour over the spinach mixture and toss to coat immediately before assembling. Adjust spices to taste.

To assemble:

  • Preheat oven to 375˚F (190˚C). Line 2 baking sheets with parchment or lightly grease.
  • Divide the rested dough in half, covering one half with a towel. On a large, lightly floured surface, roll half of the dough into a thin sheet about 1/8 inch (3 mm) thick. Use a 3 1/2 inch (9 cm) wide round cutter to cut out circles of dough.
  • Place about 1 tablespoon of the filling in the center of each circle, being careful to not let it touch the edges. Top with a sprinkling of toasted pine nuts. Pull up three edges of the circle over the center of the filling and pinch well to seal. Place on prepared baking sheet and repeat with remaining circles and the other half of dough.
  • Brush the tops of the assembled Fatayer with olive oil and bake in the preheated oven until golden, 15-20 minutes.
  • Serve warm from the oven or at room temperature.