Fatayer

Fatayer Bil Sabanekh (Lebanese Spinach Pies)

Soft yeast dough parcels filled with a bright, tart mixture of spinach, onion, sumac and lemon juice - a staple of Lebanese home baking and bakery counters alike.

Prep

45 min

Cook

15 min

Total

60 min

Serves

12 pies

Difficulty

Medium

Recipe ingredients

• •400 g (3¼ cups) plain flour, plus extra for dusting
• •7 g (1 sachet / 2¼ tsp) instant yeast
• •1 tsp fine salt
• •1 tsp sugar
• •180 ml (¾ cup) warm water, about 38°C / 100°F
• •60 ml (¼ cup) olive oil, plus extra for the bowl
• •1000 g (2¼ lb) fresh spinach, washed and dried thoroughly
• •2 medium onions, finely chopped
• •3 tbsp sumac
• •60 ml (¼ cup) lemon juice, about 2 lemons
• •60 ml (¼ cup) olive oil, for the filling
• •1.5 tsp (1½ tsp) fine salt, for the filling, adjust to taste
• •1 pinch black pepper, optional

Steps

1. 1 Make the dough: in a large bowl, combine the flour, yeast, salt and sugar. Make a well, add the warm water and olive oil, and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth, soft and elastic (the dough should spring back when poked).
2. 2 Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and leave in a warm spot to rise for 45–60 minutes, until doubled in size.
3. 3 Prepare the filling: place the washed spinach in a large bowl, sprinkle with the 1.5 tsp salt, and scrunch firmly with your hands for 2–3 minutes to wilt it down. Add the chopped onion, sumac, lemon juice, 60 ml olive oil and black pepper. Mix well, then leave to sit for 10 minutes.
4. 4 Squeeze the filling hard in handfuls over the sink to remove as much liquid as possible - this is the key to a non-soggy pie. You should be left with a compact, well-drained mass. Taste and adjust salt and lemon.
5. 5 Heat the oven to 220°C / 425°F (200°C fan / gas 7). Line two baking sheets with baking parchment.
6. 6 Punch down the risen dough and divide into 12 equal pieces (about 60 g each). Roll each piece into a smooth ball, cover, and rest for 5 minutes.
7. 7 Working with one ball at a time (keep the rest covered), roll out on a lightly floured surface into a round about 12–13 cm (5 in) across and 3 mm (⅛ in) thick.
8. 8 Place about 2 heaped tablespoons of filling in the centre of each round, spreading it slightly but leaving a 2 cm (¾ in) border clear.
9. 9 Fold into a triangle: lift one edge of the round and fold it over the filling to meet the opposite edge, forming a straight seam; bring the two remaining edges up to meet the first seam, pinching firmly at the three corners and along all seams to seal tightly. Any gap will leak during baking, so press firmly with your fingertips.
10. 10 Place the fatayer seam-side up on the prepared baking sheets, leaving 3 cm (1 in) between them. Cover loosely and rest for 10 minutes while the oven finishes heating.
11. 11 Bake for 12–15 minutes, until the pastry is puffed and golden brown on top and the seams are set. The dough should sound hollow when tapped underneath.
12. 12 Transfer to a wire rack and brush lightly with olive oil while still hot (this keeps them soft). Serve warm or at room temperature; they are best eaten the day they are made.