Gentle Simmer

Tag: spinach triangles

  • Spinach Fatayer (Little Savory Pies That Steal the Show)

    Spinach Fatayer (Little Savory Pies That Steal the Show)

    Meet your new favorite handheld pie.

    Fatayer are soft, triangular pastries filled with lemony spinach, onions, and a touch of sumac. They’re tangy, savory, and somehow light despite being bread. Eat them warm, at room temperature, or straight from the freezer (kidding… mostly).

    Ingredients

    Makes 12 fatayer.

    For the Dough:

    • 2 cups (260g) all-purpose flour
    • 1 teaspoon instant yeast
    • ½ teaspoon salt
    • 1 teaspoon sugar
    • 3 tablespoons olive oil
    • ½ cup (120ml) warm water

    For the Filling:

    • 10 oz (280g) fresh spinach, finely chopped
    • 1 small onion, finely diced
    • 3 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon sumac (or more to taste)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Step-by-Step Instructions

    Step 1: Make Dough

    1. In a bowl, mix flour, yeast, salt, and sugar.
    2. Add olive oil and warm water. Mix until a soft dough forms.
    3. Knead 5 minutes until smooth. Cover and let rise 1 hour.

    Step 2: Prep Filling

    1. Chop spinach finely. Squeeze out excess moisture (very important!).
    2. In a bowl, combine spinach, onion, lemon juice, olive oil, sumac, salt, and pepper.
    3. Do NOT cook the filling—it cooks inside the dough.

    Step 3: Shape

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
    2. Divide dough into 12 balls. Roll each into a 4-inch circle.
    3. Place 1-2 tablespoons filling in the center.

    Step 4: Form Triangles

    1. Pinch two edges together to form a triangle. Leave a small opening at the top (traditional) or seal completely.

    Step 5: Bake

    1. Bake 12-15 minutes until golden brown on bottom and edges.
    2. Serve warm or at room temperature with lemon wedges.

    Summary

    Prep Time: 20 minutes | Rise Time: 1 hour | Cook Time: 15 minutes | Total Time: ~1.5 hours

    Yield: 12 fatayer

    Difficulty: Medium (easy dough)

    Storage Notes

    Refrigerate Baked:

    Store in an airtight container for up to 4 days. Reheat at 350°F for 5-7 minutes or eat at room temperature.

    Freeze (Best Method):

    Freeze unbaked fatayer on a tray, then transfer to a bag. Bake from frozen at 400°F for 15-18 minutes.

    Filling Warning:

    Do NOT pre-cook the spinach filling. Raw spinach releases liquid as it bakes, keeping the inside moist. Pre-cooked = dry.

    Sumac Substitute:

    No sumac? Use lemon zest + a pinch of paprika. But sumac is worth finding.