Gentle Simmer

Tag: vegetarian appetizer

  • Spinach Fatayer: Little Lebanese Spinach Pies (One Bite, You’re Hooked)

    Spinach Fatayer: Little Lebanese Spinach Pies (One Bite, You’re Hooked)

    Meet the MVP of Lebanese baking: fatayer. These soft, triangular spinach pies are tangy, earthy, and impossible to stop eating. The filling is bright from lemon, warm from sumac, and the dough is pillowy perfection.

    They’re wildly popular across the Middle East for good reason. Make a batch. Watch them vanish.

    Ingredients

    Makes 12 fatayer.

    For the Dough:

    • 3 cups (375g) all-purpose flour
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 2 teaspoons instant yeast
    • ¾ cup (180ml) warm water
    • ¼ cup (60ml) olive oil

    For the Filling:

    • 10 oz (280g) fresh spinach, finely chopped
    • 1 small onion, finely diced
    • ¼ cup (60ml) lemon juice (fresh is best)
    • 2 tablespoons sumac
    • 2 tablespoons olive oil
    • ½ teaspoon salt

    Step-by-Step Instructions

    Step 1: Make the Dough

    1. Mix flour, sugar, salt, and yeast. Add warm water and olive oil.
    2. Knead 8–10 minutes until smooth. Cover and let rise 1 hour.

    Step 2: Prep the Filling

    1. Mix chopped spinach, onion, lemon juice, sumac, olive oil, and salt.
    2. Let sit 10 minutes. Squeeze out excess liquid (critical—wet filling kills dough).

    Step 3: Assemble Triangles

    1. Punch down dough. Divide into 12 balls.
    2. Roll each into a 4-inch circle.
    3. Place 1 tablespoon filling in the center.
    4. Pinch three sides to form a triangle, leaving a small opening in the center.

    Step 4: Bake

    1. Place on a parchment-lined baking sheet. Brush with olive oil.
    2. Bake at 375°F (190°C) for 15–18 minutes, until golden.

    Step 5: Devour

    1. Serve warm or at room temperature. Dip in yogurt or just eat straight.

    Summary

    Prep Time: 20 minutes | Rise Time: 1 hour | Cook Time: 18 minutes | Total Time: 1 hour 40 minutes

    Yield: 12 fatayer

    Difficulty: Easy

    Storage Notes

    How to Store:

    • Fridge: Keeps 4–5 days. Reheat in oven at 350°F for 5 minutes.
    • Freezer (baked): Freeze up to 3 months. Reheat from frozen, 10 minutes at 350°F.
    • Freezer (unbaked): Freeze assembled triangles on a tray, then bag. Bake from frozen, add 5–7 minutes.

    Pro Tip:

    Don’t skip squeezing the spinach. Wet filling = soggy bottoms. Also, sumac is non-negotiable—it’s the secret tang.