Bread and Pastry, Breakfast and Brunch, Lunch and Dinner, Middle Eastern Recipes, Sides and Appetizers

Spinach Fatayer

A pie made with the 10 minute dough and filled with spinach and onion mixture.

You have to try these super yummy Spinach Fatayer. They are perfect as a savory appetizer, an on-the-go snack, and a crowd-pleaser for your special occasions! With the 10-minute dough, these triangular pies stuffed with zingy, tangy spinach will be ready in no time.

Spinach Fatayer, known in the Middle East as Fatayer Bil Sbanekh or in Palestine as Kras Sbanekh, is an easy, delicious, super fluffy pie stuffed with a well-seasoned mixture of spinach and onions. They burst with flavors. Once you try Homemade Spinach Fatayer, it will fill your house with an incredible aroma. Take my word for it, they will be devoured before you know it!


A pie made with the 10 minute dough and filled with spinach and onion mixture
Each bite fills your soul with warmth and goodness.


Spinach Fatayer, an Irresistible Bite

Fatayer are very famous in the Middle East. They can be filled with cheese to make Middle Eastern Cheese Fatayer. You can also stuff them with Zaatar or meat. For this recipe, I chose to fill them with a tangy, savory mixture of spinach and onion. Spinach fatayer can be prepared ahead of time and stored baked.

Spinach fatayer is perfect almost anytime. You can enjoy them for breakfast, dinner, snacks, or as a side dish. They are considered a part of the mezze next to the Lebanese Fried Kibbeh, Stuffed Grape Leaves, Tabbouli Salad, and Hummus Bil Lahme.


How to Store Spinach Fatayer

If you choose to store raw fatayer, you can fill the dough and form the triangles. Then, put them on a tray in the freezer in a single layer so they don’t stick to each other. Keep in mind that freezing them as such might make the spinach release a lot of water.

Once frozen place them in a zip-lock bag or an airtight container. You don’t need to thaw them before baking. When ready to enjoy, take out as many as you need and bake them in a preheated oven. They might need an extra couple of minutes to be ready.

If you want to store spinach fatayer after you bake them, allow them to totally cool. Now, you can save them in the fridge for up to one week. Reheat them in the microwave or enjoy them cold.

To keep them longer, lay them in one layer on a tray in the freezer. Once frozen, put them in an airtight container or a zip lock page in individual servings. Upon serving, reheat them in the oven until warm through. You can store them for up to 1 month in the freezer.


Triangular pies filled with a well-seasoned mixture of onions and sbanekh and baked until golden
A baked pie filled with savory spinach is irresistible.

Adjust Spinach Fatayer to Your Liking

If you like an extra tang and sweet taste for the filling, drizzle some pomegranate molasses over the spinach mixture.

If you like cheesy fillings, you can add some feta cheese and mix it with the spinach.

For a light crunch in your pies, you can add some pine nuts to the filling.

If you like spicy appetizers, add some extra jalapeno pepper, or cayenne pepper to the mixture. You can also sprinkle some on the pie stuffing after it is baked.


soft and fluffy fatayer stuffed with spinach and baked till golden
Spinach fatayer are the perfect snack.

Helpful Tips You Must Know

For a stronger golden color, brush each spinach pie with some oil or butter.

Make sure to sprinkle salt over chopped spinach and chopped onions to get as much liquid out. If you don’t, the bottom of the pie will be soaked and will lose its fluffy texture.

Line a large baking pan with parchment paper. Spread the dough balls, then stuff and seal them on the same pan to save some time and effort.

To save time, you can use store-bought dough. But I recommend using the 10 minute dough for it is so easy and will be ready in no time.

You can make small, medium, or large spinach fatayer. So, divide the dough into balls the size you prefer.

You can double or even triple the ingredients to make a larger batch that pleases a larger crowd.


Frequently Asked Questions

What can I do with the leftover spinach filling?

If you are left with some extra filling, you can serve them as a salad. It is so delicious and nutritious.

Can I use frozen spinach for the filling?

Yes, you can. When you thaw frozen spinach, it will be liquidy. You have to make sure to squeeze them well or your pies will become soggy.

Do I need to use the rolling pin to spread the dough?

You do not really need it. Divide the dough into balls the size you prefer, and then press them down with your fingers.


Triangular pies stuffed with spinach and onions mixture and baked in the oven until golden
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Spinach Fatayer

Spinach fatayer is my favorite kind of fatayer to eat. The filling is so good that I can eat it as is, before even adding it to the dough. You can make these using my quick 10 minute dough recipe. Why not give it a try?


What You Need

For the Dough

Flour

Vegetable oil

Sugar

Yeast

Salt

Baking powder

Powdered milk

Warm milk or water


For the Filling

Spinach

Red onions

Sumac

Lemon

Olive oil

Salt


Follow these Steps

To Form the 10-minute Dough

First, start by mixing 2 cups of all-purpose flour, active dry yeast, sugar, baking powder, powdered milk, and salt. Then, add warm water or warm milk to a large bowl.

Then, mix them all together. Cover it, and let it sit in a warm place for 10-15 minutes.

Next, after 10 minutes, add 3 cups of all-purpose flour and the oil to the dough. Mix them well.

Finally, knead it for about 5-10 minutes. It will come together really quickly. For more details, check the Ten Minute Multi-Use Dough recipe.


To Make the Filling

First, roughly chop the spinach and add the 1/2 tablespoon salt to it. Then, put the chopped spinach in a colander and mix it with your hands to squeeze out all the liquid.

Second, finely chop your onions and add 1 teaspoon salt to them. Then, put them in a separate colander to squeeze the liquid out as well.

Finally, once you squeeze the liquids, mix the spinach and onions together along with the sumac, lemon juice, olive oil, and salt to taste. Add jalapeno if desired.


To Assemble and Bake Fatayer

First, spread your desired amount of dough and add the spinach mixture to the middle and spread it out leaving a little space on the edges.

Next, fold the two ends of the dough one on top of the other. Then, fold the third side of the top of the first two. To make sure it is tightly closed, you can pinch the edges of the dough together. Lay the seam side down on a lined baking sheet.

Now, bake at 450 for 10-15 minutes or until golden, and enjoy!


Must-Try Recipes:

Middle Eastern Cheese Fatayer (Cheese Pies)

Authentic Labneh Balls

Middle Eastern Mint Tea (Shai Bi Na’Na)

Juicy Middle Eastern Kebabs

Tabbouli Salad Recipe (Tabbouleh)

Stuffed Grape Leaves Recipe

Lebanese Fried Kibbeh Recipe

Hummus Bil Lahme

Traditional Palestinian Musakhan Recipe

Tender Zaatar Cheese Buns


If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.


A pie made with the 10 minute dough and filled with spinach and onion mixture.

Spinach Fatayer

Fatimah
Spinach Fatayer is so easy and bursts with flavors. Enjoy the fluffy texture of the pie and the tasty filling.
5 from 8 votes
Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer, brunch, Side Dish
Cuisine Middle Eastern

Equipment

  • Stand mixer for the dough

Ingredients
  

For the Dough

  • 5 cups all-purpose flour
  • ½ cup vegetable oil
  • 1-2 tablespoons sugar
  • 3 tablespoons powdered milk
  • 1 tablespoon active dry yeast
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups warm milk or warm water

For the Filling

  • 40 ounces spinach
  • ½ tablespoon salt for chopped spinach
  • 1 teaspoon salt for the chopped onion
  • 2 red onions
  • ¼ cup sumac
  • 1 lemon
  • ¼ cup olive oil
  • salt for the filling, to taste
  • jalapeno pepper optional

Instructions
 

To Form the 10 Minute Dough

  • Start by mixing 2 cups of all-purpose flour, active dry yeast, sugar, baking powder, powdered milk, and salt. Then, add warm water or warm milk to a large bowl.
  • Mix them all together. Cover it, and let it sit in a warm place for 10-15 minutes.
  • After 10 minutes, add 3 cups of all-purpose flour and the oil to the dough. Mix them well.
  • Knead it for about 5-10 minutes. It will come together really quickly. For more details, check the Ten Minute Multi-Use Dough recipe.

To Make the Filling

  • Roughly chop the spinach and add ½ tablespoon salt to it. Then, put the chopped spinach in a colander and mix it with your hands to squeeze out all the liquid.
  • Finely chop your onions and add 1 teaspoon salt to them. Then, put them in a separate colander to squeeze the liquid out as well.
  • Once you squeeze the liquids, mix the spinach and onions together along with the sumac, lemon juice, olive oil, and salt to taste. Add jalapeno pepper if desired and mix.

To Assemble and Bake Fatayer

  • Oil your surface and your hands lightly
  • Spread your desired amount of dough and add the spinach mixture to the middle and spread it out leaving a little space on the edges.
  • Fold the two ends of the dough one on top of the other. Then, fold the third side of the top of the first two. To make sure it is tightly closed, you can pinch the edges of the dough together. Lay the seam side down on a lined baking sheet.
  • Bake at 450 for 10-15 minutes or until golden, and enjoy!

Notes

  • For a stronger golden color, brush each spinach pie lightly with some oil or butter.
  • Make sure to sprinkle salt over chopped spinach and chopped onions to get as much liquid out. If you don’t, the bottom of the pie will be soaked and will lose its fluffy texture.
  • Line a large baking pan with parchment paper. Spread the dough balls, then stuff and seal them on the same pan to save some time and effort.
  • To save time, you can use store-bought dough. But I recommend using the 10 minute dough for it is so easy and will be ready in no time.
  • You can make small, medium, or large spinach fatayer. So, divide the dough into balls the size you prefer.
  • You can double or even triple the ingredients to make a larger batch that pleases a larger crowd.
  • You can brush with an eggwash to get some color, I choose not to and they stay a bit lighter. 
Keyword fatayer bil sabanekh, homemade fatayer, middle eastern pies with spinach
Tried this recipe?Let us know how it was!

12 thoughts on “Spinach Fatayer

  1. Aida Arthur says:

    5 stars
    This spinach fatayer recipe was absolutely delicious! I was pleasantly surprised at how easy the dough came together. Since my husband has allergies to sumac, I made some with feta cheese instead and they came out great too! It was such a wonderful treat to have for New Years !

  2. Rawan says:

    5 stars
    فطائر السبانخ الذيذه
    I’ll start by saying that your recipe made baking less terrifying to me. I am terrified of baking anything because I am not that good off baker, but I always wanted to make Fatayer because we do not have any Arabic/Mediterranean bakers where we live.

    This recipe was absolutely easy to follow and so yummmy! My husband is asking me almost every weekend to make more Fatayer.

    So yummy, tangy, and soft!

    Thank you Fatimah,
    Rawan

  3. Serene says:

    5 stars
    Easy and delicious recipe! I added some feta cheese to half of them and they were gone right after coming out of the oven!

  4. Sara says:

    5 stars
    العجينة هشة👏 so yummy thanks for the recipe ❤️❤️

  5. Karawan Brooks says:

    5 stars
    I was missing Mom’s food hard today so I made these for the family. Everyone devoured these, even the kids.
    Thanks for another wonderful recipe.

  6. Fatimah says:

    5 stars
    AHH BEST.SPINACH.PIES.EVER. I made these 2 days ago and Wallahiiiii you won’t regret making them! It’s really authentic and my Tete even said they taste better than hers! Thank you so much Fatimah!

  7. Khadija says:

    5 stars
    Made this using the 10 min dough recipe. So easy and tastes yummy. I added pomegranate molasses since my husband likes it that way.

  8. Rickeia Ally Lessig says:

    Have you ever made fatayer using a mint filling? My mother used to make them but I don’t remember how she made the filling. I have a garden filled with mint and thought I would try to make them although I don’t really know how to prepare the filling. Any ideas?

    1. Fatimah says:

      Hi! I have never had a full on mint filling.

  9. Hellen says:

    Hi! Wondering where the instructions are to cook the spinach? Do you put the uncooked spinach in the dough directly? Thanks!

    1. Fatimah says:

      Hi! We do not cook the spinach for these types of fillings!

  10. Audrey Arjeh says:

    5 stars
    These spinach Fatayers were absolutely delish! I’m not one to like other ppls recipes with this, but these taste just like back home! I made a batch, and the next day my son texted while he was at work and requested more as that’s all he could think of! Needless to say it was a hit!

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