Lebanese Spinach Pies-Fatayer

If you have not tried Lebanese Spinach Pies-Fatayer yet, you are missing out big! Biting into these warm, savory pies transports you to Lebanon’s countryside, where every bite tells a story. Whether you’re new to Middle Eastern dishes or a seasoned fan, these spinach pies will become a favorite.

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Fatayer Bi Sabanekh are Lebanese hand pies filled with a tangy mix of spinach, onions, sumac, and lemon, all wrapped in soft, fluffy dough. These pies are a cherished staple in Lebanese cuisine, known for their hearty flavor and versatility.

Often served alongside other favorites like Lahm Bi Ajeen (meat pies) Easy Manakeesh Recipe, and Lebanese Veggie Pizza (Pie), they are a common feature in family gatherings, street food stalls, and traditional mezze spreads. Perfect for snacking or sharing, they bring the vibrant flavors of Lebanon to any table.

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!

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Recipe Overview

Cuisine: Lebanese, Middle Eastern

Cooking Method: Baking, frying (optional)

Skill Required: Moderate

Signature Taste: Tangy, savory, aromatic

Diet Info: Vegetarian, adaptable to vegan

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What Are Spinach Pies?

Spinach pies, or Fatayer Bi Sabanekh, are a beloved part of Middle Eastern cuisine, especially in Lebanese culture. These savory triangular pastries are filled with a tangy, aromatic mix of spinach, onions, and spices, offering a perfect balance of earthy and zesty flavors. Their appeal extends beyond Lebanon, with variations found throughout the Mediterranean region, each reflecting local flavors and traditions.

In Lebanon, spinach pies hold a special place in the hearts of many, symbolizing comfort, love, and togetherness. For many, the mention of fatayer evokes fond memories: the warmth of a family picnic, the joy of gathering at a mezze table, or the simple happiness of finding one tucked into a school lunch box.

Whether served as part of a festive spread or enjoyed as a quick snack on the go, fatayer brings a taste of nostalgia and a sense of connection to Lebanese heritage. By making them at home, you can create your own cherished family traditions while savoring the flavors of this timeless dish.

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Ingredients for Lebanese Spinach Pies (Fatayer Bi Sabanekh)

For the Dough

All-purpose flour: Creates a soft and pliable dough. You can substitute part of it with whole wheat flour for added texture.

Warm water: Crucial for activating the yeast and binding the dough ingredients.

Olive oil: Adds a subtle richness and soft texture to the dough. Avocado or canola oil works if you prefer a lighter taste.

Instant yeast: Speeds up the rising process. If using active dry yeast, dissolve it in warm water with sugar before adding to the flour.

Sugar or honey: Feeds the yeast and adds a touch of sweetness. Honey will impart a richer flavor.

Salt: Balances and enhances the flavor of the dough. Don’t omit.

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For the Spinach Filling

Baby spinach: Fresh baby spinach is the best choice for Lebanese spinach pies due to its tender texture and mild flavor. If using frozen spinach, ensure to squeeze out any excess moisture after thawing to prevent sogginess. For convenience, prewashed baby spinach is fine, or you can wash it yourself and use a vegetable spinner to remove excess water. These steps will ensure your filling remains flavorful and the pies stay crispy.

Onion: Adds depth to the filling. Yellow or sweet onions are mild; red onions offer a sharper taste.

Olive oil: It blends flavors in the filling and prevents dryness.

Lemon juice or citric acid: Citric acid is an excellent choice for the spinach filling because it provides the necessary tang without introducing excess moisture, which could make the filling soggy. When using lemon, a lot of liquid is released, and since you’ll strain the spinach mixture, much of the lemon’s flavor can be lost in the process. By using citric acid, you can maintain the desired tanginess without worrying about the added liquid.

Sumac: Lends a lemony, tangy flavor, essential in Lebanese cuisine.

Ground cumin or (Kamoni): Kamoni, a Middle Eastern spice blend often made from a mix of ground cumin, coriander, and other earthy spices, brings a distinct depth of flavor to dishes like Lebanese spinach pies (Fatayer Bi Sabanekh). Its earthy, slightly nutty undertone complements the tangy spinach and onion filling beautifully.

If kamoni isn’t readily available, you can purchase it from Middle Eastern specialty stores or online. Alternatively, a mix of seven spices (about half a teaspoon) can be used as a substitute. While not identical, seven spices still provide a warm and aromatic flavor profile that pairs well with this dish.

Salt: Enhances and balances the filling’s flavors.

Optional Ingredients

Pomegranate molasses: For a tangy-sweet richness in the filling.

Garlic: For a more robust savory flavor, swap with or add to onions.

Optional Garnish

Olive oil or melted butter: Brushing the pies before baking adds a golden sheen. Butter adds richness, while olive oil is traditional.

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How to Make Lebanese Spinach Pies: Step-by-Step

Prepare the Dough

Use my Ten Minute All-Purpose Dough recipe, perfect for fatayer. It requires just a short resting time and yields a soft, easy-to-work-with dough. If you let it rest longer, it becomes even softer!

In a large bowl add the sugar or honey, 1 cup warm water. Mix until honey has dissolved then sprinkle the instant yeast to the surface of the water and set aside for 10 minutes.

Once the yeast has activated (you will see it foam at the surface), add in the flour, salt and the rest of the warm water (1 cup and 2 tablespoons). Make sure the water is warm.

You can use your hands or a stand mixer but I usually use my hands since it is quicker and less dishes. Knead until well combined and sticky. As you are kneading, slowly add in the olive oil until the dough has formed and is no longer sticky. (Note that if the dough is too sticky, you can sprinkle a little of of flour at at a time as you are kneading until the dough is soft).

Form 2 inch balls of dough, place on a cookie sheet and cover with a kitchen towel and set aside while you prepare the spinach filling.

Make the Spinach Filling

Start by chopping the spinach and onions finely.

Chop 2 medium-sized onions into small cubes (I use my veggie chopper), and place the cubed onions in a large bowl.

Then chop the whole bag of pre-washed baby spinach, large cuts are fine. Add the chopped spinach to the bowl.

Now add the rest of the ingredients, olive oil, sumac, salt, lemon or citric acid (I prefer citric acid), and ground kamooni. Mix Very well. Taste the mix to slightly adjust the salt and lemon. You want the taste of the lemon to be sour and tangy. (Keep in mind that the sourness will lessen when cooked).

Tip: Squeeze excess water from the spinach before adding it to the dough to prevent sogginess.

Assemble and Shape the Fatayer

Shape the Dough: Roll out small rounds of dough, about 2 inches in diameter.

Fill: Place a spoonful of spinach filling in the center of each round.

Now to shape into triangles, fold one side from right to left and pinch closed all the way down to the end of one side only.

Finally, fold the bottom dough over to form a triangle and pinch closed.

Pinch any open ends to form the points of the triangle. You are done! This is optional if you are having a hard time closing them. You can flip the spinach pie so that the side is facing down and the smooth side is facing up.

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Bake

Place spinach pie onto a sprayed baking sheet. Brush the pies with egg whites if you want the baked spinach pies to come out golden. This is also optional.

Bake for 12-13 minutes, then if necessary broil on high heat until slightly golden on top. Enjoy warm or cold!

Optional: Fry for Extra Crispiness

For a more decadent twist, try frying the pies instead of baking. It gives them a crispy texture with a rich flavor.

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Serving Suggestions

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!

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Storing and Reheating Tips

Refrigerate: Store leftover fatayer in an airtight container in the fridge for up to a week. Reheat in the oven or an air fryer for a crispy crust.

Freeze: Place baked fatayer in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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Frequently Asked Questions (FAQs)

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