You don’t want to miss this take on the popular Spinach Pies (Fatayer). These bitesize Spinach Pie Pockets are what pie dreams are made of and the easiest way to prepare when time is limited.
Stuffed with a mixture of spinach, combined with onion, and seasonings including salt, sumac (the magical ingredient), cumin, lemon juice, olive oil, and seven spices, these spinach pies are sure to satisfy!
Say Hello to Your New favorite Appetizer
Why Make These Spinach Pie Pockets? For Convenience!
I can say, I can whip up spinach pie pockets any time I want for my family or guests because it is that easy! I use my special ten minute quick dough recipe, shape a large rectangular shape, quickly chop and mix the spinach stuffing, and bake for about 12 minutes! They are absolutely taste the same and are absolutely delicious!
Fatayer are a popular staple in Middle Eastern cuisine and very popular in the larger Mediterranean. They come in different shapes and flavors (fatayer sabanekh, meat pies or lahme bi ajeen, veggie pizza, cheese, etc.). They also make a great appetizer, mezze, or finger food!
The Spinach Pie Pockets version has a new rectangular shape. A big rectangular pie stuffed with spinach and onions, and seasoned with sumac, seven spices, cumin, salt, and pepper is cut into tiny pies.
The stuffing is coated in a zingy lemon and olive oil dressing before being sealed inside the dough rectangle and baked until golden and flaky. Because of their small size, they are ideal as an appetizer or light snack.
Love from the First Bite
Why You Will Love these Spinach Pie Pockets
- They are hand-held and packed with delicious fillings.
- They are the perfect choice for on-the-go lunch or to serve as an impressive breakfast for a crowd.
- You can make them for parties, gatherings, and potlucks.
- They can be served hot or cold.
- Vegetarians and non-vegetarians alike will love them.
- The flavor is unmatched by any other spinach pie.
- Pies can be frozen and defrosted at a later time.
Enjoy the Smell and Taste of these Gems
Frequently Asked Questions (FAQs)
Yes, definitely! They’re perfect for freezing. Simply bake the spinach pies and allow them to cool before placing them in a freezer bag. You can freeze them for up to a month.
Spinach pie pockets are fabulous on their own or with a side salad, such as Fattoush, Tabouli, or Middle Eastern Salad.
These spinach pocket pies make a delicious light dinner or a great snack at any time of day. You can also serve them from breakfast if you like.
The only difference is the shape and convenience! The triangle spinach pies are a treat but they require some time. I can say, I can whip up spinach pie pockets any time I want for my family or guests because it is that easy! I use my special ten minute quick dough recipe, shape a large rectangular shape, quickly chop and mix the spinach stuffing, and bake for about 12 minutes! They are absolutely taste the same and are absolutely delicious!
Follow these easy Steps to Make the Perfect Spinach Pie Pockets
My Go-to 10 minute Dough!
First, form a 5-7 inch ball of dough then flatten out into a wide (4-5 inch wide) rectangular shape (refer to the video attached to recipe card).
Then, place the spinach and onion mixture onto the center of the rectangular shaped dough.
Fold in from the top and bottom.
Then fold over the dough ends from the longer side of the dough on top of each other to close the pie.
Secure the dough tight by gently pressing down.
Flip the long pie gently.
Press again.
Ready to pop in the oven.
Crispy Golden Brown Spinach Pie!
Top Tips
When preparing the filling, squeeze out as much moisture from the spinach and onion as possible. If the spinach is watery, the pockets will pop open.
Once the filling has been combined, place it in a colander with a bowl underneath to help release any juice.
You don’t like onions? Try smashed garlic instead!
Add pomegranate molasses to the spinach mixture to give the pies an extra tangy taste.
Spinach Pocket Pies Ingredients
All you need are these simple ingredients to make the most delectable pies ever!
Filling Ingredients
- baby spinach, chopped
- medium onions, small cubed
- olive oil
- lemon or citric acid
- sumac
- seven spices or all spice
- kamouneh spice
- salt
10 Minute Dough Ingredients
- all purpose flour
- warm water
- sugar or honey
- yeast
- olive oil, or avocado oil, or canola oil
Steps to Prep
First, in a bowl add and mix the chopped spinach, cubed onions, olive oil, sumac, seven spices or all spice, ground kamooni or cumin, lemon or citric acid, and salt.
You can purchase store bought dough or make your own.
Next, form a 5 inch ball of dough then flatten out into a wide (4-5 inch wide) rectangular shape (refer to video attached to recipe card).
Then, place the spinach and onion mixture onto the center of the rectangular shaped dough then fold in from the top and bottom. Then, fold over the dough ends from the longer side of the dough on top of each other to close the pie securing tight and gently pressing down.
After that, flip the long pie gently (refer to photos in notes)
Finally, place in preheated over at 450F for 10-12 minutes, then broil on high for about 1-2 minutes until golden.
Allow to cool for 8-10 minutes, then slice your desired size pockets.
Truly Irresistible!
Recipes You Wouldn’t Want to Miss:
- Simple Skillet Flatbread
- Fruit & Ricotta Flatbread
- Easy One Bowl Banana Bread
- Lebanese Veggies Pizza (Pie)
- Lebanese Spinach Pies-Fatayer
- Easy Olive Bread
- Meat Pies – Lahme Bi Ajeen
- Greek Salad on Naan Bread
- Manakeesh
- Middle-Eastern Pancakes (Atayif)
Spinach Pie Pockets
Ingredients
Filling Ingredients
- 1 pound baby spinach chopped
- 2 medium onions small cubed
- ¼ cup olive oil
- ¼ cup lemon or ½ teaspoon citric acid
- 1 teaspoon seven spices or all spice
- 1 tablespoon kamouneh spice
- 1 tablespoon salt
Dough Ingredients
- 5 cups all purpose flour TAP HERE FOR DOUGH RECIPE INSTRUCTIONS
- 2 cups warm water + ¼ cup if needed
- 1 tablespoon sugar or honey
- 1 teaspoon yeast
- ¼ cup olive oil, or canola oil, or avocado oil
Instructions
Spinach Mix
- In a bowl add and mix the chopped spinach, cubed onion, olive oil, sumac, seven spices or all spice, ground kamooni or cumin, lemon or citric acid, and salt.
- You can purchase store bough dough or make your own.
- Form a 5 inch ball of dough then flatten out into a wide (4-5 inch wide) rectangular shape (refer to video attached to recipe card)
- Place the spinach and onion mixture onto the center of the rectangular shaped dough then fold in from the top and bottom. Then fold over the dough ends from the longer side of the dough on top of each other to close the pie securing tight and gently pressing down.
- Flip the long pie gently (refer to photos in notes).
- Place in preheated over at 450F for 10-12 minutes, then broil on high for about 1-2 minutes until golden.
- Allow to cool for 8-10 minutes, then slice your desired size pockets.
Video
Notes
Israa says
I love it! Do you think i can fill it with meat like lahme bi ajeen?
Lama says
Yes, you can but make sure you cook the meat filling before stuffing and making into pockets! The only time I don’t cook the meat when making lahme bi ajeen is when it is an open faced meat pie.
Jackie says
Love how these pies look! I just have a question. Can the dough be made in advance? If so, what’s the best way to store it??
Lama says
Yes you sure can! Store it in an oiled zip lock bag for 2-3 days in the fridge. More details are on the blog to store for longer in the freezer.
Hala says
Tried this today and it really saved me time. Instead of making small pies i made 2 big ones. Thanks for the hack!!