Spinach Pies
Known as fatayer, Lebanese spinach pies are like the spanakopita of the Middle East, explains cookbook author and blogger Yumna Jawad. The little pies are prepared with a simple homemade dough that’s similar to pizza dough but with a little more oil; as a result, it will be oily when mixed and this is what creates the lovely golden crust on the fatayer. Here, Yumna fills her savory pastries with a zesty spinach, herb and lemon mixture, although there are many variations; spiced ground beef and onion is another favorite filling. This recipe is featured on Yumna’s Ramadan menu, and can be served as part of an iftar meal or Eid al-Fitr celebration with family and friends.
For making the best fatayer, Yumna offers these tips:
• Use your hands to remove as much liquid as possible from the spinach so the pies don’t become soggy when baked.
• Let the spinach mixture set in the refrigerator before using, ideally for 1 to 2 days; this helps to soften the spinach and incorporate all the flavors.
• Don’t roll out the dough with a rolling pin, which can make it too thin; use your hands instead.
• Spread the filling on the dough and assemble the pies directly on the baking sheet; transferring the dough from one surface to another loosens it and can cause the shape to change.
• To streamline prep, purchase a good-quality pizza dough instead of making your own from scratch.
Ingredients:
For the dough:
- 1 1/4 cups (10 fl. oz./310 ml) warm water
- 2 tsp. sugar
- 2 1/4 tsp. (1 packet) instant yeast
- 3 cups (12 3/4 oz./360 g) all-purpose flour, plus more for dusting
- 2 tsp. salt
- 1/4 cup (2 fl. oz./60 ml) olive oil, plus more for greasing
For the spinach filling:
- 1 package (1 lb./500 g) frozen spinach, thawed and drained
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- 1 onion, diced
- 2 Tbs. olive oil
- 2 Tbs. fresh lemon juice
- 1 Tbs. sumac
- 1 tsp. salt
Plain whole-milk yogurt for serving (optional)
Directions:
To make the dough, in a large bowl, combine the warm water, sugar and yeast. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead until sticky, about 5 minutes.
Add the olive oil and continue kneading until the dough becomes soft, smooth and lightly sticky without leaving any dough on your fingers. The dough will be oily.
Transfer the dough to a lightly oiled large bowl and let it proof until doubled in size, about 1 1/2 hours.
Remove the dough from the bowl, divide it into 30 pieces and reshape into round balls. Transfer to an oiled baking sheet, cover and let stand until doubled in size, about 30 minutes.
Meanwhile, make the spinach filling: In a large bowl, combine the thawed spinach, parsley, onion, olive oil, lemon juice, sumac and salt. Stir until very well mixed. Refrigerate until ready to use.
To assemble and bake, preheat an oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
Transfer 15 dough balls to each prepared baking sheet, arranging them in 3 rows of 5 balls each. Using your hands, press down on the dough balls to flatten, keeping them in a circular shape.
Place 2 Tbs. of the spinach filling in the center of each circle. Hold two ends of the dough and seal them together over the filling, pinching the dough together to help seal. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to seal.
Bake until the tops are golden brown, 15 to 20 minutes. Serve warm on their own or with plain whole-milk yogurt for dipping. Store any leftover pies in an airtight container in the refrigerator for up to 7 days; reheat in a microwave or oven until warmed through, or enjoy cold. Serves 15.
Make-Ahead Tips: To freeze the filled spinach pies before baking, place them on a baking sheet in the freezer. When frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 3 months. You can also freeze the baked pies after they’ve cooled completely.
Recipe courtesy of Yumna Jawad, cookbook author and founder of Feel Good Foodie
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