Spinach Fatayer (Lebanese Spinach Pies)
Spinach fatayer are a staple of Lebanese mezze, those small appetizers that define Lebanese cuisine. Imagine a light, golden dough filled with a fragrant mixture of spinach, onion, lemon and sumac – a burst of tangy, fresh flavors. As you make these pies, you'll appreciate why Lebanese hummus is often preferred for its creamy texture and generous olive oil, but here the focus is on simple vegetables. Perfect for a vegetarian starter, they travel well and will delight your guests.
Ingredients
- flour500 g
- dry yeast1 packet (7 g)
- sugar1 teaspoon
- salt1 teaspoon
- olive oil3 tablespoons
- warm water250 ml
- fresh spinach400 g
- onion1 medium
- lemon juice2 tablespoons
- sumac1 teaspoon
- salt and pepperto taste
Nutrition
Instructions
- 1
Mix flour, yeast, sugar and salt. Add olive oil and warm water, knead for 10 minutes. Let rise for 1 hour.
- 2
Wash and chop spinach. Finely chop onion. Sauté onion in a little oil, add spinach, cook 3 minutes. Add lemon juice, sumac, salt and pepper. Let cool.
- 3
Preheat oven to 180°C. Divide dough into small balls, roll out into thin circles.
- 4
Place a spoonful of filling in the center, fold edges to form a triangle, seal well.
- 5
Place on a baking sheet, bake 15-20 minutes until golden.
- 6
Serve warm or at room temperature.
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