Spinach Fatayer (Levantine Savory Hand Pies)

Triangular spinach fatayer pastries on a cooling rack.

5 from 6 votes

Spinach Fatayer (Levantine Savory Hand Pies)

Savory authentic spinach fatayer (savory hand pies) are a Levantine staple and popular throughout the Middle East and beyond. These portable pastries are delicious and can be enjoyed any time of day.

Prep Time20

Cook Time10

Rise time1

Total Time1 30

Course: Appetizer, Breakfast, Brunch, Side Dish, Snack

Cuisine: Levantine, Middle Eastern

Servings: Pieces

Author: Luay Ghafari

Cost: $10

Ingredients

For the 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

Spinach Mixture

2 tbsp Olive oil - 30 ml
1 Medium onion - Finely chopped
16 Ounces Fresh spinach - Bagged spinach typically comes in 8 oz bags. You will need 2 bags.
1 Lemon - Juiced
2 tbsp Sumac
½ tsp Baharat spice Blend (Optional) - You can use equal parts cinnamon, cumin and coriander spice
Salt and black pepper to taste

Garnish

1 Egg - Beaten

Instructions

Mix. In the bowl of a stand mixer, add the flour, yeast, sugar, salt and mix well to combine. Add the warm water, warm milk and olive oil. Run the stand mixer with the dough hook until a ball of dough forms, about 5-7 minutes. If you find the dough is sticking to the sides, add more flour, one tablespoon at a time.
Rise. Rub the dough ball lightly with oil on all sides and let it rise, covered with a tea towel, in the bowl of the stand mixer for 1 hour in a warm place.
Spinach filling. While the dough rises, prepare the spinach mixture. To a pan set on medium heat, add 2 tbsp olive oil and the diced onions. Sautee for 2 minutes until translucent. Add the cleaned spinach in batches and wilt it down. Continue cooking until all the liquid has evaporated, 5-8 minutes. Add the spices and lemon juice. Season with salt and pepper to taste. It should be slightly sour. Set aside to cool.
Divide and Shape. After the bread dough has risen to about double its original size, divide it into 12 pieces (for standard size) or 18 pieces (for minis). Use a kitchen scale here if you want your fatayer to be evenly sized. Shape each piece of dough into a tight ball and rest them on your kitchen counter for 10 minutes, covered, so that the gluten can relax.
Flatten. Preheat your oven to 400F (205C). Using a rolling pin, flatten the dough balls into a ¼ inch (0.6cm) thick. Place the dough circles in one layer on a parchment paper lined baking sheet. You may need to do this in steps or using multiple baking sheets. NOTE: You'll find that after rolling out the disk, the bottom of it will be sticky whereas the top will be smooth. By flipping it upside down (sticky side up), it will be a lot easier for you to seal the seams in the next step!
Fill and Shape. Add 1-2 tablespoons of spinach mixture to the center of the dough circle. Pich the dough disk to seal it to the middle and then bring the other side of the disk to the center to form a pyramid or triangular shape. Pinch the seams well so that they don’t open while baking (Take a look at the photos above).
Egg wash. Brush the pastry with a beaten egg.
Bake. Bake in a preheated oven for 10-12 minutes or until the dough is golden brown. Keep an eye on your oven, you may need to adjust the time and or temperature to avoid burning. Serve warm.

Notes

Refer to the blog post above for more information and step by step photos on how to prepare the fatayer. The photos will help you visualize the shaping.

Spices: the classic spices used here are sumac and Baharat (Levantine 7 spice blend). You can substitute the 7 spice blend for equal parts cinnamon, cumin and coriander.

Other additions: Some people like to add green onion, pine nuts or pomegranate molasses to their spinach mixture. You can also add some crumbled feta cheese for a more Greek-inspired recipe.

If you are struggling with the triangle shape, try making half-moon (empanada style) pockets instead and seal the edge with the tines of a fork.

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