If you’re craving a delightful burst of Middle Eastern flavors wrapped in a tender, golden crust, this Lebanese Spinach Pies Recipe is exactly what you need. These flaky, hand-held pies are packed with a vibrant mixture of fresh spinach, zesty lemon, and a touch of aromatic sumac, all nestled within an easy-to-make, soft dough. Perfect as a snack, appetizer, or even a light meal, these pies bring together wholesome ingredients and authentic taste that will have you coming back for more.
Ingredients You’ll Need
The simplicity of the ingredients in this Lebanese Spinach Pies Recipe makes it incredibly approachable, yet each component plays a crucial role in delivering the perfect blend of flavor, texture, and color. From the silky olive oil enriching the dough to the tangy lemon juice brightening the spinach filling, every ingredient shines through beautifully.
- All-purpose flour: The base for a soft, pliable dough that bakes into a golden crust.
- Sugar: Just a hint to awaken the yeast and balance the savory filling.
- Salt: Enhances overall flavor and balances the dough and filling taste.
- Instant yeast: Helps the dough rise perfectly light and airy.
- Warm water: Activates the yeast and creates the right dough consistency.
- Olive oil: Adds richness to the dough and moisture to the filling.
- Fresh spinach: The green star of the filling, packed with flavor and nutrition.
- Onion: Provides subtle sweetness and texture in the filling.
- Lemon juice: Introduces a refreshing tang that lifts the spinach’s earthiness.
- Sumac: Infuses a unique, slightly lemony and tart note to the filling.
- Salt and black pepper: Seasonings that bring all the filling ingredients together.
- Pine nuts (optional): Adds a delightful crunch and buttery nuance when included.
How to Make Lebanese Spinach Pies Recipe
Step 1: Preparing the Dough
Start by combining the dry ingredients — flour, sugar, salt, and instant yeast — in a large bowl. Pour in the warm water and olive oil, mixing until a soft dough forms. It’s important to knead this dough for 6 to 8 minutes until it becomes smooth and elastic, as this develops the gluten, ensuring your pies have a tender yet sturdy texture once baked. Cover it with a damp towel and leave it in a warm spot to rise for about an hour, or until it doubles in size. This resting period is key to achieving that perfect fluffy dough.
Step 2: Making the Filling
While the dough is rising, chop your fresh spinach and finely dice the onion. In a large bowl, combine these with olive oil, lemon juice, sumac, salt, and pepper. Letting this mixture sit for 10 to 15 minutes softens the spinach and allows the flavors to mingle beautifully. Be sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth—too much liquid can make the dough soggy. If you like, stir in some pine nuts for a nutty crunch that elevates the texture and flavor.
Step 3: Shaping the Pies
Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Punch down your risen dough and divide it into 12 equal balls. Roll each ball into a circle about 5 inches in diameter. Place a generous two tablespoons of filling in the center of each circle, then fold the dough over to form a triangle, pinching the edges firmly to seal and keep the filling from escaping during baking. This shaping gives the pies their iconic and inviting look.
Step 4: Baking to Perfection
Arrange the pies on your prepared baking sheet and bake for 20 to 25 minutes until they’re beautifully golden and crisp on the outside. The baking process not only cooks the dough through but also intensifies the flavors in the filling, producing a harmoniously savory and tangy bite with every mouthful. Let your pies cool slightly before digging in—this helps the filling set just enough to avoid any spills.
How to Serve Lebanese Spinach Pies Recipe
Garnishes
The best garnishes for these Lebanese Spinach Pies Recipe include a sprinkle of fresh lemon zest or chopped parsley to add a burst of color and freshness. A drizzle of tahini sauce or a dollop of thick Greek yogurt on the side complements the tangy filling wonderfully, making each bite feel vibrant and indulgent.
Side Dishes
These pies pair perfectly with light and bright side dishes such as a crisp cucumber and tomato salad, pickled turnips, or a simple tabbouleh. Their robust, savory nature balances well against the fresh, herbaceous qualities of these sides, rounding out your meal with authentic Middle Eastern flair.
Creative Ways to Present
For a fun twist, serve these spinach pies on a large platter lined with pita bread and scattered toasted pine nuts, drizzled with olive oil. You can also accompany them with small bowls of various dips like baba ganoush, muhammara, or labneh to turn your Lebanese Spinach Pies Recipe into a vibrant, shareable mezze feast everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Lebanese spinach pies store beautifully in an airtight container in the refrigerator for up to three days. When kept chilled, they maintain their texture and flavor, making them a perfect grab-and-go snack or quick meal throughout the week.
Freezing
If you want to prep ahead or save some for later, freeze the fully baked pies on a parchment-lined tray first to avoid sticking, then transfer them to a freezer-safe bag or container. Frozen Lebanese Spinach Pies Recipe can last up to three months and still taste fresh after thawing.
Reheating
Reheat your pies in a preheated oven at 350°F (175°C) for 10 to 15 minutes until warmed through and crisp on the outside. Avoid microwaving, as this can make the dough soggy and less enjoyable. Oven reheating helps you recreate that just-baked texture and flavor sensation.
FAQs
Can I use frozen spinach for this Lebanese Spinach Pies Recipe?
Absolutely! Just make sure to thaw it completely and squeeze out all the excess moisture before mixing it in with the other filling ingredients. Too much water can prevent the dough from cooking properly and make your pies soggy.
What can I substitute for sumac if I don’t have it on hand?
If sumac isn’t available, a combination of lemon zest and a small pinch of salt can mimic its tartness and slight tang. However, sumac is unique and adds authentic flavor, so it’s worth seeking out for the full experience.
Can these pies be made vegan?
Yes, the Lebanese Spinach Pies Recipe is naturally vegan as it contains no dairy or eggs. The dough and filling use plant-based ingredients, making it perfect for vegan diets without any modifications.
How can I make the dough more flavorful?
Adding a touch of za’atar or crushed dried oregano to the dough can infuse subtle Middle Eastern fragrance. You can also brush the crust with olive oil mixed with a bit of garlic powder before baking for extra aroma.
Are pine nuts necessary in the filling?
Pine nuts are optional but highly recommended if you enjoy their buttery crunch. If you don’t have pine nuts, you can substitute with chopped walnuts or simply leave them out without affecting the overall deliciousness of the pies.
Final Thoughts
Making these Lebanese Spinach Pies Recipe from scratch is not only a rewarding kitchen adventure but also a chance to bring a slice of Middle Eastern hospitality into your home. With its fresh, zesty filling and tender, golden crust, this recipe is sure to become a cherished favorite. Give it a try—you’ll be amazed at just how effortlessly you can create these stunning, flavorful pies that taste like they came straight from a beloved Lebanese kitchen.
Print
Lebanese Spinach Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes plus 1 hour rising time
- Yield: 12 pies
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Lebanese Spinach Pies, also known as fatayer, are savory hand pies filled with a flavorful spinach mixture seasoned with sumac, lemon juice, and pine nuts. These flaky, golden pastries make a perfect appetizer or snack, offering a delicious taste of Middle Eastern cuisine with a vegan twist.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup warm water
- 1/4 cup olive oil
For the Filling:
- 10 ounces fresh spinach, chopped
- 1 small onion, finely diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon sumac
- Salt and black pepper to taste
- 1/4 cup pine nuts (optional)
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, salt, and instant yeast. Add the warm water and olive oil, mixing until a soft dough forms. Knead the dough for 6–8 minutes until it becomes smooth and elastic. Cover with a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Make the Filling: While the dough is rising, combine the chopped spinach, finely diced onion, olive oil, lemon juice, sumac, salt, and black pepper in a large bowl. Allow the mixture to sit for 10–15 minutes, then use a clean kitchen towel or cheesecloth to squeeze out any excess moisture. Stir in pine nuts if desired.
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Shape the Pies: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a 5-inch circle. Spoon about 2 tablespoons of the spinach filling into the center of each circle. Fold the dough over the filling to form a triangle and pinch the edges firmly to seal the pies securely.
- Bake: Place the prepared pies onto the lined baking sheet. Bake in the preheated oven for 20–25 minutes or until the pies turn golden brown and crisp. Remove from oven and let them cool slightly before serving.
Notes
- Serve the pies warm or at room temperature for best flavor.
- These pies freeze well; simply reheat in the oven before serving.
- If using frozen spinach, thaw and thoroughly squeeze out all excess liquid to prevent sogginess.
