If you have not tried Lebanese Spinach Pies yet, you are missing out big! Biting into these delicious fluffy spinach filled triangles is irresistible! The seasoned mix of spinach and onions are bursting with flavor.
These warm triangles will fill your home with warmth and an aroma you will never forget. Fatayer in general have a nostalgic feel to them, so much so, that it seems every bite tells a story.
Spinach pies are one of the most loved appetizers on a Middle Eastern spread! They are so satisfying, they will make your heart swell with happiness. Food makes my heart so happy so I hope you can relate to me when I say this lol. It runs deeper than just spinach triangles. There are memories attached and memories created when we indulge in our food.
It takes me back to my childhood days in Lebanon. On a summer evening chasing my cousins outdoors out in the green fields while holding my aunt’s hot spinach pie, or fatayer sabanekh, in one hand and grabbing for my cousins with the other. That is a time and taste I will never forget and until today, when I enjoy my food, the scent, people, moments, and feelings resonate with me and remain in my memory. Good Food 🙂 Good Feelings!
On What Spread Would Lebanese Spinach Pies Belong?
EVERYWHERE! lol. You really can place them on any spread, any time of the day! You can literally have them for breakfast, lunch, or dinner. They make a great snack whether it’s on the-go, for work, or school and they make a great snack for those long road trips.
They definitely fit in well with nice fancy feasts, out of a zip lock back, or a small casual dinner! I would encourage you to add them to your charcuterie boards and to fancy them up! So in short, whether you take them for a picnic or a beach day to a nice fancy dinner, they are going to be devoured by you and your guests!
Spinach pies are an extremely popular staple in Middle Eastern spreads and are quite the item in the larger Mediterranean region with different takes. They have a very traditional and sacred esteem in the hearts of Lebanese. Most everyone can attach a fond memory with having fatayer sabanekh from family gatherings to picnics to a mom’s “I Love You” spinach pie packed in our lunch boxes. You too can make this a part of your family fav traditions.
Tips on how to make Fatayer Sabanekh – Spinach Pies
The two main things you want other than nailing the taste of these spinach pies (which I have you covered on *wink*) is having them remain closed when done baking and the dough remaining soft!
If you notice in the instructions I mention that after you place the spinach filling in the center of the round flat dough, you close the pie by overlapping the dough as you close the pie, instead of pinching it closed. Then, after overlapping the dough edges you flip the pie. This assists in keeping the pie from opening by placing that side facing down!
Another key is to keep them soft! The secret is to NOT to over bake the dough. You want to bake them at a high temperature of 450 F or 500 F for about 12-13 minutes max~ then you broil on high for 1-2 minutes max or until they are golden.
- Make sure spinach mix is extra lemony because some of that lemon juice will evaporate while baking.
- Not looking to save calories, fry your spinach pies for a quicker more savory result.
- Don’t like onions? Swap out onions for smashed garlic!
- For extra tang, use pomegranate molasses in the spinach mix.
- Baking and want an extra golden dough on the outside? Brush your dough with oil or butter before putting them in the oven.
- Want a crispy texture to your dough? Roll it out as thin as possible before putting the spinach mix and folding it.
List of Ingredients for Easy Lebanese Spinach Pies
- baby spinach
- olive oil
- lemon or citric acid
- seven spices
- ground kamooni or cumin
- all purpose flour
- warm water
- sugar or honey
- olive oil or avocado oil, or canola oil
How to make fatayer dough?
I have an easy dough recipe on the blog for you to follow! I call it the 10 minute dough that is an all purpose dough. In just 10 minutes you can have ready to use dough. I have made this numerous times and it works! If you allow the dough to rest it is even better but rest assured you can use it after 10 minutes.
Easy Lebanese Spinach Pies
- l lb baby spinach chopped
- 2 medium onions chopped
- ¼ cup olive oil
- ¼ cup lemon or ½ teaspoon citric acid
- 2 tablespoons sumac
- 1 teaspoon seven spices
- 1 tablespoon kamooni or cumin ground
- 1 tablespoon salt
- Mix the warm water, yeast, sugar or honey in a medium bowl. Once mixed, add in the flour and knead until well combined and sticky.
- Now add in the olive oil and continue kneading until a smooth soft dough has formed. Form into a ball, cover with a kitchen towel and set aside while you prepare the spinach filling.
- Chop the whole bag of baby spinach, large cuts are fine, and add to a medium sized bowl.
- Then add in the cubed onions, sumac, salt, lemon or citric acid, kamooni or cumin, and olive oil. Mix Very well. Taste the mix to slightly adjust the salt and lemon. You want it to taste slightly lemony.
- Preheat over to 500 F
- Form 2 inch sized dough balls. Using your hands spread into a round shape, add a spoonful of the spinach mix and add to the center of the round spread dough.
- Now to shape into triangles, fold one side from right to left, then from the other side fold from left to right so they over lap. one side of the dough half way over the spinach mix. Finally fold the bottom dough over.
- Pinch any open ends to form the points of the triangle. Flip the spinach pie so that side is facing down and the smooth side is facing up.
- Spinach pie onto a sprayed baking sheet, where the smooth size is up and the folded ends are facing down to the baking sheet.
- Bake for 12-13 minutes, then broil of high heat until slightly golden on top. Enjoy warm or cold!