Meet the MVP of Lebanese baking: fatayer. These soft, triangular spinach pies are tangy, earthy, and impossible to stop eating. The filling is bright from lemon, warm from sumac, and the dough is pillowy perfection.
They’re wildly popular across the Middle East for good reason. Make a batch. Watch them vanish.
Step-by-Step Instructions
Make the Dough
Mix flour, sugar, salt, and yeast. Add warm water and olive oil.
Knead 8–10 minutes until smooth. Cover and let rise 1 hour.
Prep the Filling
Mix chopped spinach, onion, lemon juice, sumac, olive oil, and salt.
Let sit 10 minutes. Squeeze out excess liquid (critical—wet filling kills dough).
Assemble Triangles
Punch down dough. Divide into 12 balls.
Roll each into a 4-inch circle.
Place 1 tablespoon filling in the center.
Pinch three sides to form a triangle, leaving a small opening in the center.
Bake
Place on a parchment-lined baking sheet. Brush with olive oil.
Bake at 375°F (190°C) for 15–18 minutes, until golden.
Devour
Serve warm or at room temperature. Dip in yogurt or just eat straight.
Summary
Prep Time: 20 minutes | Rise Time: 1 hour | Cook Time: 18 minutes | Total Time: 1 hour 40 minutes
Yield: 12 fatayer
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: Keeps 4–5 days. Reheat in oven at 350°F for 5 minutes.
- Freezer (baked): Freeze up to 3 months. Reheat from frozen, 10 minutes at 350°F.
- Freezer (unbaked): Freeze assembled triangles on a tray, then bag. Bake from frozen, add 5–7 minutes.
Pro Tip:
Don’t skip squeezing the spinach. Wet filling = soggy bottoms. Also, sumac is non-negotiable—it’s the secret tang.
