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
Scale
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.
