Fatayer are packed with flavor and have the perfect balance of texture—flaky yet soft dough encasing a bright, herby, and slightly tangy spinach filling. They are great for meal prep, can be frozen and reheated with ease, and are naturally vegetarian. Whether you’re serving them as appetizers, lunchbox additions, or part of a feast, these spinach pies are sure to become a staple in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough: all-purpose flour active dry yeast warm water olive oil sugar salt
For the spinach filling: fresh spinach onion olive oil sumac lemon juice salt black pepper
Directions
Prepare the dough: In a large bowl, activate the yeast by combining it with warm water and sugar. Let it sit until foamy. Add flour, salt, and olive oil. Knead until the dough is smooth and elastic. Cover and let it rise in a warm place until doubled in size.
Make the filling: Wash the spinach thoroughly, then finely chop it. Sprinkle with a little salt and let it sit to release moisture. Squeeze out any excess liquid. Sauté chopped onions in olive oil until soft. Combine onions with spinach, sumac, lemon juice, salt, and pepper.
Shape the pies: Preheat the oven to 375°F (190°C). Divide the dough into small balls. Roll each into a circle. Place a spoonful of the filling in the center, then fold into a triangle by bringing three sides up and pinching the edges closed.
Bake: Place the pies on a lined baking sheet. Bake for 18–22 minutes or until golden brown.
Cool and serve: Let them cool slightly before serving, or enjoy them at room temperature.
Servings and timing
This recipe yields approximately 12–15 fatayer, depending on size. Prep time: 1 hour (including dough rising) Cook time: 20 minutes Total time: 1 hour 20 minutes
Variations
Cheese Fatayer: Substitute the spinach filling with a mixture of feta and mozzarella for a rich, cheesy option.
Meat Fatayer: Use ground beef or lamb sautéed with onions and spices for a hearty meat version.
Vegan-Friendly: This recipe is naturally vegan when using plant-based dough and ensuring no dairy in the filling.
Add Pine Nuts: Toasted pine nuts can be added to the spinach mixture for extra crunch and flavor.
Spice It Up: Add a pinch of chili flakes or Aleppo pepper for a mild heat.
Storage/Reheating
Store leftover fatayer in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer until solid, then transfer to freezer-safe bags for up to 2 months.
To reheat, bake at 350°F (175°C) for 10–12 minutes from the fridge, or 15–18 minutes from frozen, until warmed through. Avoid microwaving, as it can make the dough soggy.
FAQs
What is fatayer made of?
Fatayer is made with a simple yeast dough and filled with a savory mixture—typically spinach, onions, sumac, lemon juice, and olive oil.
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out as much moisture as possible to avoid a watery filling.
How do you keep fatayer from opening during baking?
Pinch the seams tightly and avoid overfilling. Chilling them for 10 minutes before baking can also help them hold their shape.
Can I make fatayer dough ahead of time?
Yes, you can refrigerate the dough after the first rise and use it within 24 hours.
Are fatayer vegan?
Traditional spinach fatayer are vegan, as the dough contains no dairy or eggs and the filling is plant-based.
Can I make mini fatayer for parties?
Absolutely. Just roll the dough smaller and use less filling. Adjust the baking time slightly to avoid overbaking.
What does sumac do in the filling?
Sumac adds a tangy, lemony flavor that balances the richness of the spinach and onions.
Can I fry fatayer instead of baking?
Fatayer are traditionally baked, but they can be shallow-fried for a crispier texture. Be sure to seal them well.
What can I serve with fatayer?
Serve with yogurt, hummus, olives, or as part of a larger mezze spread.
Why is my dough not rising?
Check that your yeast is active and the water temperature is warm, not hot. Cold or overly hot water can inhibit yeast activation.
Conclusion
Fatayer are a beloved Lebanese dish that’s as flavorful as it is versatile. With their soft dough and vibrant filling, they make for an ideal appetizer, snack, or light meal. Whether you’re new to Middle Eastern cuisine or a seasoned cook, this recipe offers a satisfying and authentic taste experience worth making again and again.
Fatayer are savory Lebanese spinach hand pies made with a soft yeast dough and a tangy, herby spinach filling flavored with sumac, onions, and lemon juice. Baked until golden, they’re perfect for mezze platters, snacks, or light meals.
Author:Catherine
Prep Time:1 hour
Cook Time:20 minutes
Total Time:1 hour 20 minutes
Yield:12 to 15 fatayer
Category:Appetizer, Snack
Method:Baking
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
For the dough:
3 cups all-purpose flour
2 1/4 tsp active dry yeast (1 packet)
1 cup warm water
2 tbsp olive oil
1 tsp sugar
1 tsp salt
For the spinach filling:
10 oz fresh spinach, finely chopped
1 medium onion, finely chopped
2 tbsp olive oil
1 tbsp sumac
1 tbsp lemon juice
Salt and black pepper to taste
Instructions
Prepare the dough: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix and knead until smooth and elastic, about 8–10 minutes. Cover and let rise in a warm place until doubled, about 45 minutes.
Make the filling: Wash and finely chop the spinach. Sprinkle with a little salt and let sit for 10 minutes, then squeeze out excess liquid. In a pan, sauté onions in olive oil until soft. Combine with spinach, sumac, lemon juice, salt, and pepper. Set aside.
Shape the pies: Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Divide dough into 12–15 balls. Roll each into a 4–5 inch circle. Add a spoonful of filling in the center. Fold into a triangle, pinching the edges tightly to seal.
Bake: Arrange fatayer on the baking sheet and bake for 18–22 minutes, or until golden brown.
Cool and serve: Let cool slightly before serving, or serve at room temperature.
Notes
Ensure spinach is well-drained to avoid soggy filling.Sumac adds a distinct tangy flavor—don’t skip it!Seal the edges firmly to prevent the pies from opening during baking.Chill assembled fatayer for 10 minutes before baking to help maintain shape.Freeze after baking for up to 2 months; reheat in the oven for best texture.
