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Middle Eastern/Lebanese · Baking

Spinach Fatayer

VegMedium

Diet: Veg · Vegan

Spinach Fatayer is a Middle Eastern/Lebanese dish. Drain spinach thoroughly and keep oil off the sealing edges.

Prep
40 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
120 min
Servings
8
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Spinach Fatayer.
Representative photograph of Spinach Fatayer. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Dough

Filling

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 60 min

  1. Knead 450 g plain flour, 260 ml warm water, 5 g instant yeast, 40 ml olive oil, ¾ tsp salt 8 minutes; rise covered 60 minutes.

Filling · About 13 min

  1. Wilt spinach from 700 g spinach, 150 g onion, finely chopped, 40 ml lemon juice, 30 ml olive oil, 20 g sumac, ½ tsp salt, cool and squeeze very dry. Chop and mix with remaining filling.

Bake · About 22 min

  1. Divide dough into 16, roll circles, add filling and pinch three sides into sealed triangles. Bake at 200°C / 400°F for 18–22 minutes until golden.

    Check: Look for this result: golden.

Tips

  • Drain spinach thoroughly and keep oil off the sealing edges.
  • Judge Spinach Fatayer by the texture and doneness signs in its steps. Your pan and heat affect how long Spinach Fatayer takes to cook.

Substitutions

  • Use thawed frozen spinach, squeezed dry.

Storage

  • Wait until Spinach Fatayer is completely cool before covering it. Plain baked Spinach Fatayer keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
  • If Spinach Fatayer is bread or scones, use a moderate oven for a brief warming. Serve Spinach Fatayer at room temperature if it is cookies or muffins. Cooled portions of Spinach Fatayer can be frozen for up to two months.

Make ahead

  • Make the filling for Spinach Fatayer one day early. Cool it, then refrigerate the filling for Spinach Fatayer. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Spinach Fatayer.

FAQ

What matters most when making Spinach Fatayer?

Drain spinach thoroughly and keep oil off the sealing edges.

What can I substitute in Spinach Fatayer?

Use thawed frozen spinach, squeezed dry.

Can I prepare Spinach Fatayer ahead?

Make the filling for Spinach Fatayer one day early. Cool it, then refrigerate the filling for Spinach Fatayer. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Spinach Fatayer.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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