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fatayer
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Spinach Fatayer

Course Side Dish
Cuisine Middle Eastern
Keyword Lebanese
Prep Time 2 hours
Cook Time 20 minutes
Servings 35 Fatayer

Ingredients

Filling

  • 350 g Spinach Make sure the frozen spinach you use has full leaves and isn’t chopped. Chopped spinach can turn the filling paste like, which you don’t want. I use frozen spinach (not traditional) because it’s quicker and better value for money.
  • 2 Medium Red onions squeeze out the liquid with a cheesecloth or something similar.
  • 1 Lemon
  • 3 tbsp Olive oil
  • 100 g toasted Walnuts or pine nuts optional
  • 5 tbsp Sumac
  • 1-2 tsp Salt
  • 1 tbsp Black pepper
  • 2 tbsp Pomegranate molasses
  • 1 tsp Citric acid
  • 1 tbsp ghee

Dough

  • 500 g All-purpose flour
  • 1 cup Water
  • 0.5 cup Olive oil
  • 1/2 tbsp Salt
  • 1/2 tbsp Sugar

Instructions

Prepare the dough

  • In a large bowl, combine the flour, salt, and sugar.
  • Add the olive oil and mix until incorporated.
  • Gradually add water, mixing until a soft dough forms.
  • Knead until smooth and elastic. Approx 20mins on a medium speed stand mixer.
  • Refrigerate whilst preparing the filling.
    • I recommend refrigerating the dough as it naturally tends to shrink back after being rolled and cut because the gluten tightens during handling. Chilling the dough helps firm it up and slows this shrinkage, making it easier to roll the dough thin, shape the fatayer and keep the seams well defined.

Prepare the Spinach Filling

  • Finely chop the 2 medium red onions and squeeze out the liquid using a cheese cloth or something similar.
  • Add the salt to the defrosted spinach, let it sit for 30mins, squeeze the spinach thoroughly by cheesecloth to remove excess liquid.
  • Heat the ghee in a pan over medium heat, then saute the onions until soft and lightly golden.
  • Add the spinach to the onions, let any remaining liquid from the spinach evaporate by the heat.
  • Stir in:
    lemon juice
    pomegranate molasses
    sumac
    black pepper
    citric acid
    walnuts or pine nuts
  • Mix well until fully combined. Adjust seasoning to taste if needed.

Shaping & Baking

  • Roll out the dough thinly on a lightly floured surface.
  • Use a round cutter (10–12 cm in diameter) to cut out circles.
  • Place a spoonful of filling in the center of each circle.
  • Lightly spritz the edges with water using a spray bottle to help seal.
  • Fold and pinch the dough to shape, ensuring the edges are sealed firmly.
  • Place in the freezer for 15-20mins.
    • Once the fatayer is shaped and the seams are formed, it can quickly lose its shape—even with this yeast-free dough. Chilling the shaped fatayer helps slow the gluten’s elasticity and keeps the dough firm, which helps the seams stay defined. For best results, keep the shaped fatayer in the freezer and only take them out when you’re ready to bake them in the oven.
  • Take out the freeze and re-define the seams.
  • Brush over with olive oil and spritz with water.
  • Bake at 250 degrees for 9-10mins.
  • Once out the oven brush over with olive oil again.
    • As tempting as it is to eat them straight away, let them cool for 20mins. The dough becomes softer and the flavours of the filling settle.

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