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Spinach Fatayer Recipe

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★★★★★

4.6 from 88 reviews

Spinach Fatayer are traditional Middle Eastern savory pastries filled with a flavorful spinach mixture seasoned with sumac, lemon juice, and aromatic spices. These hand-shaped triangular pastries feature a soft, slightly chewy dough and a tangy, spiced filling, perfect as an appetizer, snack, or light meal.

Ingredients

Scale

Dough

  • 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)

Filling

  • 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

Finishing

  • 1 Egg, beaten (for egg wash)

Instructions

  1. Mix dough: In the bowl of a stand mixer, combine flour, instant yeast, sugar, and salt. Add warm water, warm milk, and olive oil. Use the dough hook attachment and mix until a smooth dough ball forms, about 5-7 minutes. Add flour 1 tablespoon at a time if dough sticks to sides.
  2. Let dough rise: Lightly oil the dough ball and bowl. Cover with a tea towel and let it rise in a warm place for 1 hour until doubled in size.
  3. Prepare spinach filling: Heat 2 tablespoons olive oil in a pan over medium heat. Sauté chopped onion for 2 minutes until translucent. Add spinach in batches, wilting down each batch. Cook until all moisture evaporates, about 5-8 minutes. Stir in sumac, lemon juice, baharat spice (if using), salt, and pepper. Adjust seasoning to be slightly sour. Set aside to cool.
  4. Divide and rest dough: Punch down risen dough and divide into 12 (standard size) or 18 (mini) pieces. Shape each into a tight ball. Cover and let rest on the counter for 10 minutes to relax gluten.
  5. Flatten dough: Preheat oven to 400°F (205°C). Roll out each dough ball into a ¼ inch (0.6 cm) thick circle. Place dough circles on parchment-lined baking sheets. Flip each circle so the sticky side is up for easier sealing.
  6. Fill and shape fatayer: Spoon 1-2 tablespoons of spinach filling onto center of each dough circle. Pinch the dough disk to seal in the center, then bring the other side over to form a triangular or pyramid shape. Pinch seams securely to prevent opening during baking.
  7. Apply egg wash: Brush the shaped fatayer with beaten egg for a golden, glossy finish.
  8. Bake: Bake in the preheated oven for 10-12 minutes or until golden brown. Watch carefully to avoid burning. Serve warm.

Notes

  • Use fresh spinach and cook thoroughly to remove excess moisture for best texture.
  • Baharat spice blend is optional but adds traditional warm flavor.
  • Make sure to seal the seams tightly to prevent filling leakage during baking.
  • Egg wash can be skipped for a vegan option; brush with olive oil instead.
  • Fatayer can be made smaller or larger according to preference; adjust filling quantity accordingly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.

Keywords: Spinach Fatayer, Middle Eastern pastries, savory pies, spinach pastry, vegetarian appetizer

Find it online: https://todayquickmeals.com/spinach-fatayer-recipe/