Authentic Lebanese Spinach Pies (Fatayer)
These authentic Lebanese spinach pies are simple, budget-friendly pastries filled with lemony spinach, perfect for a snack, light lunch or mezze spread.
I still remember the first time I folded tiny pockets of warm, lemony spinach into a soft, olive-oil dough—each bite was flaky, bright, and surprisingly comforting. These authentic Lebanese spinach pies (fatayer bi sabanekh) are exactly that: simple pantry ingredients turned into hand-held pastries that work for a busy weeknight, a picnic, or a mezze spread. If you enjoy savory filled pastries, you might also like this Moroccan cheese pastry, which shares the same satisfying make-ahead appeal.
Why you’ll love this dish
Fatayer are beloved across Lebanon and the Levant for a reason. They’re:
- Fast to assemble with basic pantry staples.
- Budget-friendly: spinach, flour, and olive oil deliver big flavor without a big grocery bill.
- Versatile: serve them as a snack, a light lunch, or part of a mezze platter.
- Kid-friendly and portable—great for school lunches or potlucks.
What makes this version special is the straightforward dough (no eggs or yogurt) and the lemony filling that keeps the spinach bright. Small touches—like a short rest for the dough and draining the spinach properly—make a huge difference.
How this recipe comes together
Here’s the quick process before we break it down: mix a basic olive-oil dough and let it rest. Sauté onion and spinach, season with lemon, salt, and optional cumin, then cool. Roll the dough, cut circles, fill, fold into half-moons, brush with oil, sprinkle sesame, and bake until golden.
This overview gives you a sense of timing: dough rest 30 minutes, filling cooks in under 10 minutes, assembly about 15–20 minutes depending on how many pies you make, and baking 20–25 minutes.
What you’ll need
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup olive oil (for the dough)
- 1/2 cup warm water (adjust as needed)
- 1 pound fresh spinach, chopped
- 1 onion, finely chopped
- 2 tablespoons olive oil (for the filling)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 teaspoon ground cumin (optional)
- Sesame seeds (for topping)
Notes and substitutions:
- If you only have frozen spinach, thaw and squeeze out as much moisture as possible (see FAQs below).
- For whole-wheat, substitute up to half the flour for a nuttier dough—expect a slightly denser pastry.
- This dough is naturally vegan and dairy-free; use it for savory vegan fillings as well.
Step-by-step instructions
- Mix the dough: In a bowl combine flour, salt, and sugar. Stir in 1/4 cup olive oil. Add warm water a little at a time until a soft dough forms.
- Knead and rest: Knead the dough briefly until smooth—about 3–5 minutes. Cover and let rest for 30 minutes; this relaxes the gluten and makes rolling easier.
- Make the filling: Heat 2 tablespoons olive oil in a pan over medium heat. Sauté the chopped onion until soft and translucent, 4–5 minutes. Add chopped spinach and cook until wilted, 2–3 minutes. Season with lemon juice, salt, pepper, and cumin if using. Remove from heat and cool completely.
- Preheat oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment.
- Shape the pies: Divide the dough into golf-ball-sized portions. Roll each into a thin circle (about 4–5 inches). Place a heaping tablespoon of cooled filling in the center. Fold the circle over into a half-moon and press the edges to seal; crimp or pinch to ensure they don’t open.
- Finish and bake: Place pies on the baking sheet. Brush each with a little olive oil and sprinkle sesame seeds on top. Bake 20–25 minutes, until golden brown.
- Serve warm: Let cool for a few minutes, then enjoy.
01Ingredients
Dough Ingredients
Filling Ingredients
02Method
- Dough Preparation
- Filling Preparation
- Pies Assembly
- Baking
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0 OF 18 DONE03Recipe notes
- 01These fatayer can be served warm or at room temperature. Great storage tips include refrigerating for up to 3–4 days or freezing for up to 2 months.
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Best ways to enjoy it
These fatayer are delicious warm or at room temperature. Serve them:
- As part of a mezze alongside hummus, labneh, and olives.
- With a crisp green salad and pickled vegetables for a light dinner.
- At brunch with a spread of cheeses and freshly baked bread.
If you want a heartier accompaniment, try pairing them with a creamy pasta—this recipe works well beside creamy gnocchi with spinach and feta for a spinach-forward meal.
Storage and reheating tips
Short-term: Store cooled pies in an airtight container in the refrigerator for up to 3–4 days. For best texture, reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the dough.
Freezing: Place cooled, unbaked or baked fatayer in a single layer on a tray and freeze until firm, then transfer to a freezer bag. Freeze up to 2 months. To bake from frozen, add a few extra minutes to baking time; to reheat baked frozen pies, thaw in the fridge and re-crisp in the oven.
Food safety: Don’t leave filled pastries at room temperature more than two hours. Cool fillings quickly before assembly if you’re not baking immediately.
Creative twists
- Cheese-stuffed: Mix feta or akkawi with the spinach for a traditional spinach-and-cheese fatayer.
- Spicy: Add a pinch of Aleppo pepper or red pepper flakes to the filling.
- Herby: Fold fresh dill, mint, or parsley into the spinach for a bright lift.
- Miniaturize: Make bite-size versions for parties—reduce filling and bake 10–12 minutes.
- Gluten-free: Use a gluten-free all-purpose flour blend and reduce water slightly; texture will differ but flavor remains.
Your questions answered
How long does this whole recipe take from start to finish?
A: Active time is about 30–40 minutes (mixing, cooking filling, shaping). With dough resting and baking, total time is roughly 1 hour 20 minutes.
Can I use frozen spinach instead of fresh?
A: Yes. Thaw fully, squeeze out as much water as possible, then proceed with the sauté step. You may want to reduce additional liquid (lemon or oil) slightly to avoid sogginess.
Is this recipe vegetarian or vegan?
A: The recipe as written is vegan (no dairy or eggs). It’s also vegetarian. If you add cheese, it becomes vegetarian but not vegan.
Can I make the dough ahead?
A: Absolutely. Make the dough and refrigerate up to 24 hours, wrapped tightly. Bring to room temperature before rolling. You can also freeze dough portions for a month.
How do I prevent the pies from opening while baking?
A: Seal edges firmly and chill for 10 minutes on the baking sheet before baking; also don’t overfill.
Conclusion
If you want another trusted take on this classic, Maureen Abood’s detailed Lebanese Spinach Pie (Fatayer) recipe is a helpful reference for technique and regional notes. For another idea, try my Easy Chicken & Spinach Recipe.
Appetizer
Appetizer
Appetizer
