Lebanese Spinach Pies
These authentic Lebanese spinach pies are simple, budget-friendly pastries filled with lemony spinach, perfect for a snack, light lunch or mezze spread.
Ingredients
Dough Ingredients
- 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
Filling Ingredients
- 1 pound fresh spinach, chopped
- 1 medium onion, finely chopped
- 2 tablespoons olive oil (for the filling)
- 1 tablespoon lemon juice
- to taste salt and pepper
- 1/2 teaspoon ground cumin (optional)
- to taste sesame seeds (for topping)
Instructions
Dough Preparation
- 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 the dough briefly until smooth—about 3–5 minutes.
- Cover and let rest for 30 minutes.
Filling Preparation
- 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.
Pies Assembly
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- 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.
Baking
- Place pies on the baking sheet.
- Brush each with a little olive oil and sprinkle sesame seeds on top.
- Bake for 20–25 minutes, until golden brown.
- Let cool for a few minutes, then enjoy.
Notes
These 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.