Spinach Fatayer

If you are looking for a delightful Middle Eastern pastry that tantalizes the senses with its enticing aroma and inviting appearance, the spinach fatayer is the right option. Spinach fatayer, known in the Middle East as fatayer bil sbanekh or in Palestine as kras sbanekh, is an easy, delicious, super fluffy pie stuffed with a well-seasoned mixture of spinach and onions.

These super yummy spinach fatayer are perfect as a savory appetizer, an on-the-go snack, and a crowd-pleaser for your special occasions! With the 10-minute dough, these triangular pies stuffed with zingy, tangy spinach will be ready in no time. Take my word for it, they will be devoured before you know it!

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Ultimate Comfort Food

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Spinach Fatayer, an Irresistible Bite

Spinach fatayer is a popular Middle Eastern pastry that is typically filled with a mixture of spinach, onions, and spices such as sumac.

The dough used to make the fatayer is typically soft and slightly leavened, resulting in a fluffy and tender pastry. You can make these using my quick 10 minute dough recipe.

The filling is then placed in the center of the dough, which is folded or shaped into triangles shapes. The fatayer is then baked until golden and served as a savory snack or appetizer. The good news is that you can prepare spinach pies ahead of time and store them baked.

Growing up, I didn’t like these pies but now I prefer them over the popular cheese ones. My mom makes the absolute best Palestinian ones.

As fatayer are a staple in the Middle East, they can be stuffed with various fillings like meat, zaatar, or cheese to make Middle Eastern Cheese Fatayer.

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Spinach Fatayer, Simple and Delicious

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Ingredients

To make homemade spinach fatayer, you will need the following ingredients:

For the Homemade Fatayer Dough

Flour: To make the fatayer dough, all-purpose flour is used as the main ingredient. It provides structure and texture.

Vegetable oil: It adds moisture and helps to keep the pie dough tender.

Active dry yeast and baking powder: These are the leavening agents that help the dough rise resulting in a lighter texture.

Sugar: It is used to feed the yeast and help with browning during baking.

Salt: It helps yeast properly work and is used to enhance the overall flavor of the dough.

Powdered milk: It helps the dough stay soft for longer.

Warm milk or water: It is added to activate the yeast and bind the ingredients together.

For the Filling

Spinach: From its name, spinach is the main ingredient for the filling of this incredible recipe. Use fresh spinach leaves.

Onions: I like to use red onions. Finely chopped onions add a texture to the filling.

Sumac: It is an earthy Middle Eastern spice that adds a tangy flavor to the filling.

Lemon: The lemon juice provides acidity and brightness to the filling.

Olive oil: It adds moisture and richness to the spinach filling.

Salt: You need salt to bring the liquid out from spinach and onions. Also, it is added to taste for seasoning the filling.

Jalapeno pepper: It is an optional ingredient you can add to gain a spicy kick if desired.

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Steps to Prep

To Form the 10-minute Dough

First, start by mixing 2 cups of all-purpose flour, active dry yeast, sugar, baking powder, powdered milk, and salt. Then, add warm water or warm milk to a large bowl.

Then, mix them all together. Cover it, and let it sit in a warm place for 10-15 minutes.

Next, after 10 minutes, add 3 cups of all-purpose flour and the oil to the dough. Mix them well.

Finally, knead it for about 5-10 minutes. It will come together really quickly. For more details, check the Ten Minute Multi-Use Dough recipe.

To Make the Filling

First, roughly chop the spinach and add the ½ tablespoon salt to it. Then, put the chopped spinach in a colander and mix it with your hands to squeeze out all the liquid.

Second, finely chop your onions and add 1 teaspoon salt to them. Then, put them in a separate colander to squeeze the liquid out as well.

Finally, once you squeeze the liquids, mix the spinach and onions together along with the sumac, lemon juice, olive oil, and salt to taste. Add jalapeno if desired.

To Assemble and Bake Fatayer

First, spread your desired amount of dough, add the spinach mixture to the middle, and spread it out, leaving a little space on the edges.

Next, fold the two ends of the dough one on top of the other. Then, fold the third side of the top of the first two. To make sure it is tightly closed, you can pinch the edges of the dough together. Lay the seam side down on a lined baking sheet.

Now, bake at 450°F for 10-15 minutes or until golden, and enjoy!

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Savory, Tangy, and Perfectly Formed

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Substitutions

Red onions: You can use white, yellow, or shallots in place of red onions.

Vegetable oil: If you don’t have vegetable oil on hand, you can substitute it with olive oil.

Lemon juice: You can use pomegranate molasses instead.

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Spinach Fatayer Variations

If you like an extra tang and sweet taste for the filling, drizzle some pomegranate molasses over the spinach mixture.

If you like cheesy fillings, you can add some feta cheese and mix it with the spinach.

For a light crunch in your pies, you can add some pine nuts to the filling.

If you like spicy appetizers, add some extra jalapeno pepper, or cayenne pepper to the mixture. You can also sprinkle some on the pie stuffing after it is baked.

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Best Ways to Serve Spinach Fatayer

When it comes to enjoying spinach fatayer, the possibilities are as delightful as the pastry itself.

Spinach fatayer is perfect almost anytime. You can enjoy them for breakfast, dinner, snacks, or as a side dish.

They are considered a part of the mezze next to the Lebanese Fried Kibbeh, Stuffed Grape Leaves, Tabbouli Salad, and Hummus Bil Lahme.

You can serve the fatayer warm, straight out of the oven, allowing the inviting aromas to fill the air. They are perfect too if you enjoy them cold.

Picture yourself gathering with friends and family, savoring these delectable treats as appetizers during a festive gathering.

For a complete Middle Eastern feast, complement the spinach fatayer with other traditional dishes like Authentic Saudi Chicken Kabsa, Cucumber Yogurt Salad, and Fattoush. Let the flavors mingle and the conversation flow, creating a culinary experience that celebrates the rich and diverse flavors of the region.

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Tips and Tricks

Draining excess liquid: Make sure to sprinkle salt over chopped spinach and chopped onions to get as much liquid out. If you don’t, the bottom of the pie will be soaked and will lose its fluffy texture.

Rolling thin dough for best results: To achieve the desired thinness, it is important to roll out the dough as thinly as possible, considering that it may slightly puff up during baking, necessitating a thinner initial roll.

Enhancing the golden color: For a stronger golden color, brush each spinach pie with some oil or butter.

Time-saving technique: Line a large baking pan with parchment paper. Spread the dough balls, then stuff and seal them on the same pan to save some time and effort.

Quick and easy dough: To save time, you can use store-bought dough. But I recommend using the 10 minute dough for it is so easy and will be ready in no time.

Customizing size: You can make small, medium, or large spinach fatayer. So, divide the dough into balls the size you prefer.

Scaling up for a crowd: You can double or even triple the ingredients to make a larger batch that pleases a larger crowd.

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They Burst with Flavors

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Storage Tips

Store Raw Fatayer

If you choose to store raw fatayer, you can fill the dough and form the triangles. Then, put them on a tray in the freezer in a single layer so they don’t stick to each other. Keep in mind that freezing them as such might make the spinach release a lot of water.

Once frozen place them in a zip-lock bag or an airtight container. You don’t need to thaw them before baking. When ready to enjoy, take out as many as you need and bake them in a preheated oven. They might need an extra couple of minutes to be ready.

Store Baked Fatayer

If you want to store spinach fatayer after you bake them, allow them to totally cool. Now, you can save them in the fridge in an airtight container for up to one week.

To reheat spinach fatayer, place them on a lined baking sheet and heat in a preheated oven at 350°F for 10-15 minutes until heated through and slightly crispy. You can also reheat them in the microwave.

To keep them longer, lay them in one layer on a tray in the freezer. Once frozen, put them in an airtight container or a zip lock page in individual servings. Upon serving, reheat them in the oven until warm through. You can store them for up to 1 month in the freezer.

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Frequently Asked Questions (FAQs)

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Fluffy and Tasty Pastries Are Irresistible!

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Must-Try Recipes:

Zaatar Grilled Cheese

Roasted Tomato Bisque

Juicy Middle Eastern Kebabs

Middle Eastern Bamya (Okra Stew) Recipe

Chicken Kafta Skewers

Laban Immo (Shakriyeh)

Traditional Palestinian Musakhan Recipe

Authentic Labneh Balls

Tender Zaatar Cheese Buns

Middle Eastern Mint Tea (Shai Bi Na’Na)

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If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.

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