LevantineLebanese Spinach Fatayer
Soft olive oil dough folded into triangles around a tangy filling of spinach, onion, sumac and lemon, then baked until golden at the edges. A Lebanese bakery favorite.
Makes: About 18 triangles
- Prep:
- 45 minutes
- Cook:
- 15 minutes
- Waiting:
- 1 hour (Let the dough rise for 1 hour.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Dough
1 hour and 10 minutesFor the dough, mix the flour, yeast, sugar and salt, add the warm water and olive oil and knead for 8 minutes until smooth. Cover and leave it to rise for 1 hour.
Success cueSmooth dough that has doubled in size.
- 02
Spinach
15 minutesWash the spinach, chop it finely, rub it with a little salt and leave it for 10 minutes, then squeeze out all the water with your hands.
Success cueA dry, compact ball of spinach.
- 03
Filling
5 minutesMix the spinach with the finely chopped onion, sumac, lemon juice, olive oil and black pepper.
Success cueA tangy, glossy filling.
- 04
Rolling
10 minutesHeat the oven to 220°C. Roll the dough 3 mm thin and cut 10 cm rounds.
Success cueEven rounds of thin dough.
- 05
Shaping
25 minutesPut a spoon of filling in the middle of each round, lift three sides and pinch them together into a triangle, sealing the seams well.
Success cueClosed triangles with tight seams.
- 06
Baking
15 minutesOven heatBrush with olive oil and bake for 12 to 15 minutes, until the edges are golden.
Success cueGolden edges and a pale top.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Salting the raw spinach draws its water out, so the filling stays tangy and the pies stay closed.
- • Squeeze the spinach hard; any water left opens the pies in the oven.
- • Flour your fingers when pinching the seams so the dough does not stick.
Common mistakes
- • Using wet spinach, which makes the dough soggy.
- • Rolling the dough too thick, so the pies are bready.
Serving ideasServe warm or at room temperature with yogurt or as part of a mezze.
Potential allergens
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw 450 g of chopped spinach and squeeze it until it is completely dry.
Why did my fatayer open in the oven?
The filling was wet or the seams were not pinched firmly. Press each seam twice.
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