Authentic Lebanese Spinach Fatayer Recipe: Easy Homemade Savory Hand Pies
Embark on a delightful culinary journey to the heart of the Middle East with these incredible Spinach Fatayer. These golden, perfectly triangular pastries are a celebration of flavor and texture, generously filled with a tangy, herbaceous spinach mixture and rich, creamy feta cheese. Whether you’re seeking a satisfying savory snack, a light yet fulfilling vegetarian meal, or an impressive addition to any mezze spread, these beloved hand pies are a cherished staple in Lebanese cuisine.
This easy-to-follow recipe is designed to bring the traditional tastes and comforting aromas of authentic Lebanese kitchens directly to your home. With simple ingredients and clear, step-by-step instructions, you’ll be able to bake beautifully successful and incredibly delicious homemade fatayer every single time, ready to be enjoyed by family and friends alike.
What is Fatayer? A Deep Dive into Lebanese Savory Pies
Fatayer (Arabic: فطاير), commonly pronounced ‘fa-TAH-yer’, are a cherished category of savory pastries or pies deeply embedded in Middle Eastern cuisine, particularly prominent in Lebanon and other Levantine countries. The term itself is quite broad, encompassing various fillings encased in a soft, often yeasted dough. While some fatayer are known as ‘lahm bi ajeen’ (meat pies, typically filled with spiced ground meat), the most widely recognized and beloved variations feature a vibrant spinach filling (Arabic: سبانخ, ‘sabanegh’) or rich, salty cheeses (Arabic: جبنه, ‘jibneh’) like Feta or Akkawi.
These delightful pies are not just food; they are a cultural cornerstone, frequently served as a central component of a mezze spread – a collection of small dishes that encourage communal dining and conversation. The iconic triangular shape of spinach fatayer is instantly recognizable, making them a visually appealing and inviting treat for any gathering, from casual family meals to festive celebrations.
Historically, the preparation of fatayer has been a communal affair, often bringing families together in the kitchen to meticulously craft large batches. This tradition highlights the warmth and hospitality central to Middle Eastern culture. The balance between a tender, pliable dough and a richly flavored, well-seasoned filling is key to an authentic fatayer. They are the epitome of comfort food – wholesome, aromatic, and steeped in generations of culinary tradition.
Why You’ll Adore This Authentic Spinach Fatayer Recipe
This particular spinach fatayer recipe holds a profoundly special place in my heart, deeply woven into the fabric of my childhood memories. Growing up, the making of fatayer was far more than just a cooking task; it was a cherished family event. I vividly recall the warmth and bustling activity of the kitchen, the collective effort of generations gathering to roll out the soft, elastic fatayer dough, and carefully spoon in the aromatic, tangy spinach filling. Each golden triangle was a labor of love, meticulously pinched and sealed to perfection. The incredible aroma of these freshly baked savory pies would soon waft through our entire home, signaling a forthcoming feast that everyone eagerly anticipated.
Spinach Fatayer was, and continues to be, an indispensable part of our traditional Lebanese family meals. We frequently served them as a star component of a grand mezze spread, alongside classic and beloved dishes like creamy homemade hummus, crisp and refreshing fattoush salad, and cool, tangy yogurt. This harmonious combination created a culinary experience that everyone, from the youngest child to the eldest grandparent, eagerly savored and loved. Beyond their delicious taste, the sheer convenience and versatility of these savory hand pies are unmatched. They freeze beautifully, making them an ideal make-ahead option for quick, healthy lunchbox additions, effortless party platters, or a last-minute savory bite when unexpected guests arrive. My own children are absolutely crazy for them, which always inspires me to bake extra batches to store in an airtight container in the refrigerator or freeze for future enjoyment during busy weeks.
If your palate appreciates the vibrant, wholesome, and deeply flavorful dishes of Middle Eastern cuisine, you’ll find these spinach fatayer perfectly complement other beloved recipes. You might also delight in exploring these flavorful Lebanese Green Beans (Lubee) and the fresh, zesty notes of a Chopped Middle Eastern Salad, both of which share a similar spirit of authentic, home-cooked goodness.
Essential Ingredients for Perfect Spinach Fatayer
Crafting truly delicious spinach fatayer begins with selecting fresh, quality ingredients. Here’s a detailed look at what you’ll need and why each component is vital to bring these savory pastries to life:
- Dough: The foundation of any great fatayer is its dough. You have excellent options here: you can use a traditional homemade fatayer dough (which, when prepared from scratch, offers unparalleled flavor and a wonderfully tender texture, especially if you have the time and enjoy baking). Alternatively, for a quicker and equally reliable option without significantly compromising on quality, I highly recommend using store-bought frozen dough balls, such as Rhodes frozen dinner rolls, which thaw and rise beautifully for this recipe. Regardless of your choice, ensure your dough is properly thawed and adequately rested for the best handling and texture.
- Spinach: The vibrant star of our filling! Both fresh and frozen spinach work exceptionally well, but proper preparation is absolutely crucial. If you opt for fresh spinach, finely chop it and then generously sprinkle it with salt. This essential step, known as “macerating,” helps draw out as much excess liquid as possible. Removing this moisture is vital for preventing a soggy filling and ensuring your fatayer maintain their crisp, golden texture. If using frozen spinach, make sure it’s completely thawed and equally well-squeezed to remove every last bit of excess water.
- Onion and Garlic: These aromatic powerhouses lay the foundational layers of flavor for our spinach filling. Finely diced sweet onion and minced garlic, gently sautéed until translucent and fragrant, add a wonderful depth, natural sweetness, and savory complexity that truly elevates the overall taste profile of the fatayer.
- Sumac Spice: A quintessential Middle Eastern spice, sumac is instantly recognizable for its distinctive tangy, slightly lemony, and subtly fruity flavor. It’s frequently used either as a finishing spice or expertly integrated into fillings like this one to add a bright, zesty counterpoint, cutting through the richness and enhancing the overall freshness of the spinach mixture.
- Lemon Juice: Freshly squeezed lemon juice is a non-negotiable ingredient that provides a vibrant, zesty lift to the spinach mixture. Its bright acidity beautifully complements the tangy sumac and helps to balance the richness of the feta cheese, tying all the flavors together in perfect harmony.
- Feta Cheese: For that irresistible creaminess and a delightful salty kick! Crumbled feta cheese melts beautifully into the spinach filling during baking, adding a wonderful textural element and a characteristic savory note that is a hallmark of authentic spinach fatayer. If feta isn’t your preferred cheese, you can certainly experiment with goat cheese for a slightly tangier flavor, or even omit it entirely for a delicious vegan version of these savory pies.
- Pine Nuts or Walnuts: While entirely optional, adding toasted pine nuts or finely chopped walnuts introduces a lovely, delicate crunch and a subtle nutty richness to the filling. This enhances the textural complexity and adds another layer of flavor to the savory pies. Lightly toasting them before adding them to the mixture truly brings out their best aroma and taste.
- Spices: Beyond the distinctive sumac, a simple yet effective blend of Kosher salt and freshly ground black pepper forms the essential base seasoning. For those who enjoy a little extra warmth and a gentle kick of heat, a pinch of crushed red pepper is a fantastic optional addition, creating a subtle warmth that pairs wonderfully with the tangy and savory spinach filling.
Creative Variations and Delicious Modifications for Your Fatayer
One of the most appealing aspects of fatayer is their incredible versatility. Once you’ve mastered the foundational recipe, feel free to unleash your culinary creativity and customize your spinach pies with these exciting variations and modifications:
- Spice Blends: Don’t hesitate to personalize the spice profile of your filling. If you have a beloved Middle Eastern spice blend readily available, such as a fragrant shawarma seasoning, incorporating it can add an entirely new and exciting dimension of flavor. Alternatively, a generous sprinkle of za’atar (a classic blend of dried thyme, toasted sesame seeds, and sumac) can introduce a wonderfully earthy, nutty, and tangy note, deeply reminiscent of traditional Levantine flavors.
- Nut Choices: While pine nuts and walnuts offer a classic and beloved crunch, you can easily substitute them with thinly sliced almonds for a slightly different texture and a subtle, delicate almond flavor. If you or your guests have nut allergies, or if you simply prefer your fatayer without nuts, they can be entirely omitted without detracting from the overall deliciousness of the pies.
- Cheese Options: Feta cheese is a superb choice, providing a creamy, salty depth that is perfectly balanced. However, fresh goat cheese offers a tangier, more assertive flavor that many find incredibly appealing. For true cheese lovers, consider making a batch with a blend of cheeses, such as a mix of crumbled feta with a touch of shredded mozzarella for a stretchier texture, or even a cheese-only fatayer using a mix of Akkawi, halloumi, or a mild white cheese for a rich and gooey experience.
- Adding Tomatoes: To introduce an extra layer of savory depth and a hint of natural sweetness and acidity, incorporate some finely diced, well-drained fresh tomatoes into your spinach mixture. You could also stir in a small amount of concentrated tomato paste, which will lend a rich, umami flavor and a pleasant reddish hue to the filling, complementing the spinach beautifully.
- Increasing the Heat: If you appreciate a fiery kick in your savory pastries, it’s easy to spice up your spinach fatayer. Simply increase the amount of crushed red pepper flakes or add a dash of ground cayenne pepper to the filling. For a more pronounced and fresh heat, finely chop some fresh jalapeños or serrano peppers and sauté them along with the onions and garlic, allowing their flavors to meld.
- Pomegranate Molasses Boost: This thick, tangy-sweet syrup is a secret weapon in many Mediterranean recipes, adding a unique and complex depth of flavor. I often utilize it in dishes like this Easy Arabic Salad. A small drizzle of pomegranate molasses in the spinach filling can introduce a subtle sweetness and a profound fruity tang that beautifully complements the other flavors, making the fatayer even more irresistible and well-rounded.
- Hearty Meat Filling: For a more substantial, non-vegetarian option, you can easily adapt this recipe. Brown some lean ground beef or lamb, season it generously with traditional Middle Eastern spices (such as a seven-spice blend), and then mix it with the spinach and cheese mixture. If you’re interested in exploring dedicated savory meat pies, I also have a specific Lebanese meat pie recipe that offers a different, equally delicious experience.
Step-by-Step Guide: How to Make Irresistible Spinach Fatayer
Making homemade spinach fatayer might seem like a detailed process, but with these clear and comprehensive steps, you’ll find the journey enjoyable and the results incredibly rewarding. Follow along carefully for perfect, flavorful fatayer every single time:
Step 1: Prepare the Dough. The foundation of your delicious fatayer is a well-prepared and properly rested dough. If you’re opting for the convenience of store-bought frozen dough (such as Rhodes dinner rolls), remember to plan ahead: transfer the frozen dough from the freezer to your refrigerator approximately 6 to 12 hours before you intend to start baking. This gradual thawing process ensures the dough is perfectly pliable but hasn’t over-risen, making it ideal for shaping. If you choose to use homemade dough, allow it to rise in a warm, draft-free place on a baking sheet lined with parchment paper until it has visibly doubled in size – this typically takes about 1 to 1.5 hours depending on your kitchen’s temperature. Once thawed or risen, gently punch down the dough to release any air, then form it into small, uniform dough balls, each roughly 2 inches (about 5 cm) in diameter. Arrange these dough balls on a lightly floured work surface or another parchment-lined baking sheet, cover them loosely with a clean kitchen towel, and let them rest again for an additional 20-30 minutes. This second rest is crucial, as it allows the gluten to relax, making the dough much easier to roll out and contributing to a wonderfully tender final texture.
Step 2: Preheat Oven. While your prepared dough is resting and relaxing for its second rise, it’s the perfect time to preheat your oven. Set the temperature to a steady 400°F (200°C). Ensuring the oven reaches and maintains this precise temperature is essential for achieving a beautifully golden and crisp crust on your fatayer, as well as thoroughly cooking the delicious filling without drying out the dough. Prepare your baking sheets by lining them with parchment paper; this prevents sticking and makes for easy cleanup.
Step 3: Craft the Flavorful Filling. The heart of your fatayer lies in its vibrant and aromatic spinach filling. Begin by heating 2 tablespoons of good quality olive oil in a medium skillet over medium heat. Add your finely diced sweet onion and minced garlic to the hot oil, sautéing them gently for 2 to 3 minutes, or until they become fragrant, softened, and translucent, but without allowing them to brown. Once cooked, set them aside to cool slightly. For fresh spinach, gather your finely chopped spinach in a large mixing bowl and generously sprinkle it with 1 teaspoon of kosher salt. Let it sit for about 15 minutes; this crucial “maceration” step helps draw out a significant amount of excess moisture from the spinach. After 15 minutes, firmly squeeze out as much liquid as possible from the spinach using your hands or a clean, sturdy kitchen towel. This step is absolutely critical to prevent your fatayer from becoming soggy. If you’re using thawed frozen spinach, ensure it’s also thoroughly squeezed dry. Transfer the well-drained spinach to a large mixing bowl, then add the cooled sautéed onion and garlic mixture, the tangy sumac, the remaining salt, freshly ground black pepper, and the fresh lemon juice. Mix all ingredients thoroughly until they are well combined and the flavors are evenly distributed. For an added layer of complex sweetness and tang, stir in a small drizzle of pomegranate molasses if you desire.
Step 4: Shape the Dough Rounds. Now it’s time to prepare your dough for filling. Lightly flour your clean work surface to prevent any sticking. Take one rested dough ball at a time and, using a rolling pin, gently flatten it into a round disc, aiming for an approximate diameter of 4 inches (about 10 cm). Strive for an even thickness throughout the dough round – it should be thin enough to be easily pliable and not feel heavy, but not so thin that it tears when filled. The goal is a supple, consistent round that will be easy to fill and shape into its iconic triangle form.
Step 5: Fill and Securely Seal. Place a generous spoonful of your prepared spinach filling directly into the center of each dough round. Be mindful not to overfill, as you need sufficient space around the edges to securely seal the pie. Next, top the spinach mixture with a sprinkle of crumbled feta cheese and, if you’re using them, a few toasted pine nuts or chopped walnuts. To form the iconic triangular shape, carefully bring three distinct edges of the dough together over the filling, meeting at a central point at the top. Use your fingers to pinch these three seams together very firmly and securely, ensuring you create a tight, impenetrable seal. Run your fingers along all the edges to confirm there are no gaps or openings where the delicious filling could escape during baking. If you find that the edges are not sealing properly or appear a bit dry, simply dab your fingers with a tiny bit of water and press them closed again; this moisture acts as a natural adhesive, helping the dough stick together. Carefully transfer each shaped fatayer onto your parchment paper-lined baking sheet, making sure to arrange them in a single layer with a little space between each pie to allow for even baking.
Step 6: Bake to Golden Perfection. Before placing them in the oven, lightly brush or spray the top surface of each spinach fatayer triangle with a bit of olive oil. This step is not just for flavor; it’s crucial for achieving that beautiful, appetizing golden-brown crust and helps the dough puff up nicely. Place the baking sheets into your preheated 400°F (200°C) oven and bake for approximately 20 minutes, or until the pastries are visibly puffed up, cooked through, and have turned a lovely golden hue. For an extra crispy texture and a gorgeously golden-brown finish on the edges, you can increase the oven temperature to 450°F (230°C) for the very last 2 minutes of baking, but be sure to keep a close eye on them to prevent any burning.
Step 7: Serve and Store. Once your spinach fatayer are baked to perfection, remove them from the oven and let them cool slightly on the baking sheet for a few minutes. While they are absolutely delicious served warm, allowing the flavors to meld beautifully, they are also equally enjoyable at room temperature. For storing leftovers, allow them to cool completely before transferring them to an airtight container and placing them in the refrigerator, where they will stay fresh for up to five days. For longer storage, these savory pies freeze exceptionally well for up to three months, making them perfect for convenient meal prepping or having a quick snack on hand. Refer to the detailed “Storage & Freezing Tips” section below for comprehensive instructions on how to freeze and reheat for optimal freshness and taste.
Expert Tips for Flawless Spinach Fatayer
Achieving bakery-quality spinach fatayer at home is entirely within reach with a few insider tips and tricks. Pay close attention to these details for the absolute best results, ensuring your pastries are as authentic and delicious as they can be:
- Knead the Dough for Perfection: Whether you’re making your dough from scratch or using a high-quality store-bought option, the key to success is a well-handled dough. If making it yourself, knead the dough until it’s smooth, elastic, and no longer sticky, bouncing back slightly when gently poked. This optimal elasticity is crucial for easy rolling and shaping, and it significantly contributes to the wonderfully tender and light texture of your fatayer after baking. A properly kneaded dough will also prevent tearing during the intricate shaping process.
- Remove Every Drop of Moisture from Spinach: This step is arguably the most important tip for preventing soggy fatayer! Spinach, whether fresh or thawed from frozen, contains a significant amount of water. If you don’t squeeze out as much moisture as possible from the spinach, the excess liquid will be released during baking, inevitably leading to a wet, unpleasant bottom crust and a less flavorful pie. Use a clean kitchen towel or your hands to firmly wring out the spinach until it is almost completely dry to the touch.
- Seal Tightly for Success: A well-sealed fatayer is a happy fatayer! It’s crucial to ensure that the three edges of the dough are pinched together very firmly and securely to create a tight seal. This prevents the delicious filling from escaping during the baking process. If you find that the dough feels a bit dry or is resisting sealing properly, don’t fret. Simply dab your fingers with a little water and press the seams closed again. This small amount of moisture acts as a natural adhesive, helping the dough stick together effectively and keeping your precious filling locked safely inside.
- Master the Iconic Triangle Shape: Beyond just sealing the edges, pay close attention to forming a neat, symmetrical triangle. This not only makes your fatayer visually appealing and professional-looking but also ensures more even baking, leading to a consistently cooked and textured pastry. After pinching, double-check all the edges to confirm they are securely closed; this vigilance prevents the filling from leaking out, drying up, or burning, ensuring the spinach mixture remains warm, moist, and utterly delicious inside each golden-brown pie.
Serving Suggestions: What to Pair with Spinach Fatayer
Spinach Fatayer are incredibly versatile and can be enjoyed in a myriad of ways – as a delightful stand-alone snack, a crowd-pleasing appetizer for gatherings, or as a flavorful component of a larger, more substantial meal. To transform them into a truly satisfying and authentic Middle Eastern feast, consider pairing them with these delicious and complementary dishes:
- Fattoush Salad : This quintessential healthy Middle Eastern salad is a vibrant and perfect partner for savory fatayer. It features crisp romaine lettuce, an assortment of fresh, seasonal vegetables like tomatoes, cucumbers, and radishes, all topped with crunchy toasted pita chips and tossed in a bright, lemony sumac vinaigrette dressing. Its refreshing lightness and tangy notes beautifully balance the savory richness of the fatayer.
- Tabbouleh: Another classic and incredibly fresh Lebanese salad, tabbouleh is a burst of herbaceous flavor. It combines finely chopped tomatoes, an abundance of fresh parsley and mint, green onions, and rehydrated bulgur wheat, dressed simply with olive oil and fresh lemon juice. Its herbaceous and zesty profile provides a wonderful, invigorating contrast to the baked pastries.
- Persian Cucumber Salad (Shirazi Salad): Similar to a refreshing garden salad, this delightful Persian creation features finely diced tomatoes, crisp cucumbers, thinly sliced red onion, a hint of fresh jalapeño for a gentle kick, and plenty of fresh mint and parsley. Dressed with a simple yet effective olive oil and lemon dressing, it offers a cool, crunchy, and aromatic counterpoint to the warm fatayer.
- Spicy Lebanese Potatoes (Batata Harra): For those who love a little heat and a lot of flavor, these “Batata Harra” are an absolute must-try. These potatoes are expertly cooked until they are wonderfully crispy on the outside and tender on the inside, then tossed with fragrant garlic, fresh cilantro, and a generous amount of chili flakes. Their spicy, aromatic flavor makes them an exciting and incredibly flavorful side dish that will certainly spice up any meal alongside your fatayer.
Storage & Freezing Tips for Maximum Enjoyment
One of the most practical and appealing qualities of spinach fatayer is how incredibly well they store, making them an ideal choice for meal prep, entertaining, or simply enjoying at your leisure. They are absolutely delightful served warm, straight from the oven, or equally delicious and satisfying at room temperature.
To Store Leftovers: Once your fatayer are baked, allow them to cool completely to room temperature. This is important to prevent condensation, which can lead to soggy pastries. Once cooled, transfer them to an airtight container. They will remain fresh and flavorful when stored in the refrigerator for up to five days. For the best taste and texture, a quick reheat is always recommended before serving.
To Freeze for Later: For longer-term storage, spinach fatayer freeze beautifully, making them perfect for having a convenient, homemade snack or meal component ready whenever you need it. Once they have completely cooled after baking, you have a couple of excellent options. You can individually wrap each fatayer tightly in plastic wrap or aluminum foil to prevent freezer burn and preserve their fresh taste (though this step is optional if you’re using a good freezer bag). Then, place the wrapped or unwrapped pies in a freezer-safe container or a large freezer bag, ensuring they are arranged in a single layer if possible, or separated by sheets of parchment paper to prevent sticking. They will happily last in the freezer for up to three months, ready for your next craving.
Thawing and Reheating: When you’re ready to enjoy your frozen fatayer, simply transfer them to the refrigerator and allow them to thaw overnight for the best results. To reheat, place them on a baking sheet in a preheated oven at a low temperature, around 200°F (95°C), until they are warmed thoroughly throughout. Alternatively, for a quick and deliciously crisp result, you can use an air fryer for a few minutes. While microwaving is also an option for a speedy reheat, be aware that it may result in a softer texture rather than a crisp one.
Spinach Fatayer Recipe FAQs
The most common reasons for fatayer opening during baking are either too much moisture in the filling or not sealing the dough tightly enough. Firstly, be absolutely certain you squeeze out as much liquid as humanly possible from the spinach – it should feel almost entirely dry. Secondly, when you are forming the triangles, pinch the seams of the dough together very, very firmly. You can even dab your fingers with a tiny bit of water before pinching to create a stronger seal. This moisture acts as a natural adhesive, ensuring the edges stay closed and your delicious filling remains securely inside throughout the baking process.
Absolutely, yes! Spinach fatayer are an excellent dish to prepare in advance, making them perfect for entertaining, meal prep, or simply having on hand for busy days. You have the flexibility to prepare and freeze them in two main ways: you can either freeze them uncooked (after shaping but before baking) or freeze them after they have been fully baked and allowed to cool completely. If you opt for freezing them uncooked, you can bake them directly from frozen, adjusting the baking time as needed. If they were already baked before freezing, simply thaw them in the refrigerator and reheat as described in our detailed storage tips. This versatility is one of their best qualities!
Yes, you absolutely can bake fatayer straight from frozen, which is a fantastic time-saver! If you’ve frozen your fatayer uncooked (after shaping), simply place them directly on a parchment paper-lined baking sheet. Preheat your oven to 350°F (175°C) and bake them until they are heated through, beautifully puffed, and golden brown, which usually takes approximately 20 to 25 minutes. If they were already baked before freezing, you’ll still bake them at 350°F (175°C) until warmed through, but the time might be slightly less, typically 15-20 minutes, or until the internal temperature is safe and the crust has re-crisped.
When properly stored in an airtight container, baked spinach fatayer will remain wonderfully fresh and delicious in the refrigerator for up to five days. This makes them a fantastic and convenient option for packed lunches, quick snacks throughout the workweek, or as an easy grab-and-go meal. For the absolute best texture and flavor, a quick reheat in the oven or air fryer is always highly recommended before serving.
I sincerely hope you cherish the experience of making these traditional Lebanese Spinach Fatayer as much as my family and I do. They truly are a versatile culinary gem – whether enjoyed as a satisfying snack, a crowd-pleasing appetizer for gatherings, or a flavorful vegetarian addition to any main meal. If you try this recipe and fall in love with these savory pies, please don’t hesitate to leave a comment and a star rating below. Your feedback and support mean the world! You can also follow along on Instagram @acedarspoon for more authentic Lebanese and Mediterranean recipes, including delightful and easy-to-make dishes like this Easy Shakshuka.
Discover More Authentic Lebanese Recipes
If you’ve enjoyed the vibrant and comforting flavors of these Spinach Fatayer, you’ll surely love exploring other Lebanese culinary delights. The cuisine is rich with fresh ingredients and aromatic spices. Here are a few more recipes to expand your Middle Eastern cooking repertoire and bring more authentic tastes to your table:
- Easy Lebanese Salad: A simple yet incredibly vibrant salad, bursting with fresh vegetables and herbs, perfect as a refreshing side dish or a light lunch.
- Lebanese Chicken Kebobs: Tender, perfectly marinated chicken pieces grilled to perfection, boasting an explosion of traditional Mediterranean flavors.
- Lebanese Spicy Potatoes (Batata Harra): These “Batata Harra” are famously crispy on the outside, wonderfully tender on the inside, and infused with an irresistible mix of garlic, cilantro, and chili that makes them incredibly addictive.
- Arayes (Lebanese Meat Stuffed Pitas): Flavorful minced meat, seasoned with aromatic spices, spread inside pita bread pockets and grilled until golden and crispy – a truly satisfying and unique dish.
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Easy Spinach Fatayer
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Ingredients
- 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls
- 2 Tablespoons olive oil
- 1 cup sweet onion,, finely diced
- 2 garlic coves,, minced
- 8 cups fresh spinach {or you can use 2 pounds of frozen,, chopped spinach, drained}
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon sumac
- 1/2 teaspoon crushed red pepper {optional}
- 1/4 cup chopped parsley
- 1 lemon,, juiced
- 6 ounces of crumbled feta cheese
- 1/2 cup pine nuts or chopped walnuts,, toasted {optional}
Instructions
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Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use.
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Spray two baking trays with non-stick spray. Lay out the dough on the tray if not using the frozen rolls and cover with a kitchen towel to rise for about 1 hour. When the dough has doubled in size form the dough into 2 inch round balls and make about 24 of them. Cover with kitchen towel for another 30 min to rise again.
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If using the frozen roll dough place 24 of the frozen dough rolls on two of the baking sheets. Spray the top of the dough with non-stick spray and cover with plastic wrap. Let the dough thaw and rise, which takes about 2 to 3 hours.
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Preheat oven to 400 degrees.
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In a medium skillet heat 2 Tablespoons olive oil over medium heat. Add the garlic and onion and sauté for 2 to 3 minutes or until soft. Set aside.
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To prepare the spinach mixture:
if you are using fresh spinach, chop the spinach and put it in a large bowl and sprinkle with 1 teaspoon of salt. Set aside for 15 minutes to macerate the spinach. Use your hands to squeeze the spinach dry. If you are using frozen spinach you will also want to squeeze the liquid out. Place in a large mixing bowl. Add the garlic and onion mixture, the sumac, salt and pepper and lemon juice, Mix well.
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To prepare the spinach pies:
Set out of a large cutting board or another work surface that has space to roll out the dough. Flour the surface your working on. Use a rolling pin to roll each dough round out so there are three sides.
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Fill each dough round with enough spinach mixture to fill the dough but leave room around the edges to close the spinach pie. Sprinkle a few pieces of feta cheese on top of the spinach along with the pine nuts or walnuts.
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Bring the three sides of the dough together to a point in the middle. Use your fingers to pinch the dough together and make sure they are closed completely.
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Spray the each spinach pie with a bit of olive oil or use a brush to brush them with olive oil.
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Bake for about 20 minutes, or until just golden brown. To get a nice golden brown on the edges you can turn the heat up to 450 the last 2 minutes of baking.
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Remove from oven and let cool for a couple of minutes. Serve warm or freeze for later.
Notes
These are great to freeze for later. I make a double batch so I have some for later.
Make sure you completely cool the spinach fatayer . Once cooled, wrap each individually in plastic wrap or aluminum foil. This helps to prevent freezer burn but isn’t necessary if you don’t want to do this.
Place them in a freezer bag or freezer safe container.
These will last in the freezer for up to 3 months.
THAWING AND REHEATING:
When yo are ready to eat spinach fatayer you can thaw them in the fridge overnight. You then can slowly reheat them in the oven at 200 degrees until heated through, air fry them or microwave them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.