Name: Spinach Fatayer Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: Middle Eastern
Ingredients: 3 cups All purpose flour (420 grams); 2 ¼ tsp Instant yeast (7 grams); 1 tbsp Sugar (12.5 grams); 1 tsp Kosher salt (5 grams); ½ cup Water, warmed (120 grams); ½ cup Milk, warmed (120 grams); ¼ cup Olive oil (53 grams); 2 tbsp Olive oil (30 ml); 1 Medium onion, finely chopped; 16 Ounces Fresh spinach (about 2 standard 8 oz bags); 1 Lemon, juiced; 2 tbsp Sumac; ½ tsp Baharat spice blend (optional; equal parts cinnamon, cumin, and coriander); Salt and black pepper to taste; 1 Egg, beaten (for egg wash)

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Introduction

Spinach Fatayer are delicious Middle Eastern savory pastries filled with a flavorful spinach mixture. These triangular delights are perfect as a snack, appetizer, or part of a mezze platter. Crispy on the outside and tender inside, they’re sure to impress your guests.

The image shows five golden-brown triangular pastries cooling on a metal rack. Each pastry is neatly folded with three distinct edges meeting at the center, creating a smooth, slightly puffed surface with light to medium browning, giving a crispy texture. The pastries have a soft, flaky appearance with subtle darker crisp points along the folded seams. The metal rack is placed on a white marbled texture surface that contrasts gently with the warm tones of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all purpose flour (420 grams)
2 ¼ tsp instant yeast (7 grams)
1 tbsp sugar (12.5 grams)
1 tsp kosher salt (5 grams)
½ cup warm water (120 grams)
½ cup warm milk (120 grams)
¼ cup olive oil (53 grams)
2 tbsp olive oil (30 ml), for cooking spinach
1 medium onion, finely chopped
16 ounces fresh spinach (about 2 bags of 8 oz each)
1 lemon, juiced
2 tbsp sumac
½ tsp baharat spice blend (optional; can use equal parts cinnamon, cumin, and coriander)
Salt and black pepper to taste
1 egg, beaten (for egg wash)

Instructions

Step 1: In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Add warm water, warm milk, and olive oil. Use the dough hook to mix until a dough ball forms, about 5-7 minutes. Add extra flour one tablespoon at a time if the dough sticks to the sides.
Step 2: Lightly oil the dough ball on all sides and cover with a tea towel. Let it rise in the mixer bowl for 1 hour in a warm place until doubled in size.
Step 3: While the dough rises, heat 2 tablespoons olive oil in a pan over medium heat. Sauté chopped onions until translucent, about 2 minutes. Add spinach in batches, wilting it down and cooking until liquid evaporates, about 5-8 minutes. Stir in sumac, baharat (if using), lemon juice, salt, and pepper. Remove from heat and let cool.
Step 4: Once risen, divide dough into 12 (standard size) or 18 (mini) pieces. Shape each into a tight ball and let rest on the counter for 10 minutes, covered.
Step 5: Preheat oven to 400°F (205°C). Roll each dough ball into a ¼ inch (0.6 cm) thick circle. Place on parchment-lined baking sheets. For easier sealing, flip each circle so the sticky side is facing up.
Step 6: Spoon 1-2 tablespoons of the spinach filling into the center of each dough circle. Fold and pinch the edges into a triangular or pyramid shape, sealing seams tightly to prevent opening while baking.
Step 7: Brush each fatayer with beaten egg for a golden finish.
Step 8: Bake for 10-12 minutes or until golden brown. Watch carefully to avoid burning. Serve warm.

Tips & Variations

For a richer dough, replace some of the water with yogurt or add a tablespoon of tahini.
Feel free to add pine nuts or feta cheese to the spinach filling for extra texture and flavor.
If you don’t have baharat, a mix of cinnamon, cumin, and coriander makes a great substitute.
Use fresh lemons and good quality sumac to brighten and deepen the spinach filling’s flavor.
Ensure the spinach is well cooked and liquid evaporated to avoid soggy pastries.

Storage

Store cooled fatayer in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness. They can also be frozen before baking; thaw and bake as directed.

How to Serve

A close-up of a golden brown triangular pastry held by a person's fingers, showing a smooth, slightly glossy surface with a lightly browned, crisp texture; the pastry is thick with three distinct folded edges forming the triangle's corners. In the blurred background, three more similar pastries rest on a white marbled surface, creating a warm, baked atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out as much liquid as possible before cooking to prevent soggy filling.

How do I make the fatayer dough vegan?

Replace the milk with a plant-based alternative and omit the egg wash or use a plant-based milk to brush the pastries before baking.