fatayer

A delicious and easy recipe for Spinach Fatayer - a delicious Lebanese spinach pastry filled with a spinach and sumac filling. Perfect as a snack, side dish or appetizer and can be served hot or cold

Spinach Fatayer (Lebanese spinach pie)

white flour

dry yeast

brown sugar (optional)

salt

olive oil

water (lukewarm)

spinach

tsp salt

pine nuts

tBsp sumac

onion

tBsp Pomegranate molasses

lemon

First, prepare the dough by mixing the dry ingredients and then adding the oil and water. 

Knead the dough for 5-10 minutes until it becomes soft and elastic. 

Set aside in an oiled bowl and cover it with a tea towel or muslin cloth. Let it rest for 30 minutes, in a warm location (so it can rise).

While the dough is resting, chop the spinach.

Place it to a bowl and sprinkle salt on top then set aside for 8-10 minutes to macerate - this will help the spinach to release its liquid content.

Stir and squeeze the spinach with clean hands, to remove as much of the liquid as possible.

Chop the onions and mix with the remaining filling ingredients into the bowl of spinach.**

Roll the risen dough into a thin sheet (between 2-4mm is best). Then cut it in circles- using either a circle cutter or a glass/cup. 

Add some of the spinach mix to each circle (not too much as you need to be able to pinch the pastry closed) and fold in a triangular shape by pinch two sides together ad bringing the third bit up to the centre to pinch closed. (see images and video)

Brush each pie with some olive oil . Then arrange as a single layer on baking sheets and bake at 175ºC (Fan assisted) for 30 minutes. 

The spinach fatayers are ready when they turn golden brown and are heated through. You can enjoy them right away or at room temperature.                                  Any leftover spinach fatayer can be stored in an airtight container in the fridge for around a week (I have to admit mine have never lasted longer than 3 days before I've eaten them all so I don't know the exact amount of time) or be frozen for 2-3 months.

https://content.jwplatform.com/videos/pouinOJN.mp4

Spinach Fatayer is a delicious Lebanese spinach pastry filled with a spinach and sumac filling. This easy recipe shows how to make it and serve it as a snack, side dish or appetizer, hot or cold.

Cómo hacer Fatay o Empanadas Árabes, rellenas con carne y con masa casera.

Fatay de Carne, Empanadas Árabes Caseras

Carne Picada 500 Gr.

Tomate 2u.

Cebolla Grande 1 u. (300 Gr.)

Perejil picado (150 Gr.)

Jugo de Medio Limón

Sal a gusto

Cditas.

Harina de Trigo “000” 350 Gr.

Levadura Fresca 15 Gr. (3 Gr. seca)

Agua 200 Ml.

Aceite de Oliva 20 Ml.

Sal 5 Gr.

Picar la Cebolla bien chica y colocarla en un bowl grande junto con los tomates cortados en cubos pequeños.Añadir la Carne Picada y condimentar con Baharat, Sal, Perejil picado y Jugo de Limón.Mezclar bien para incorporar todos los ingredientes, utilizar las manos para obtener un relleno bien consistente y apelmazado.Cubrir el bowl y reservar por 1 hora.

Para la masa, colocar en un bowl la harina, sal y mezclar.Añadir al levadura, agua y aceite de oliva. Mezclar bien hasta obtener una masa lisa y pareja.Dar forma de cilindro y dividir la masa en 8 partes iguales.Formar bollos, cubrirlos y dejar reposar pro 20 minutos.Estirar cada bollo con la ayuda de un palote hasta obtener un espesor de 2mm aproximadamente.Reservas los discos de masa espolvoreando harina entre cada uno.

Disponer un disco de masa y colocar relleno, haciendo presión con una cuchara y sin llegar a los bordes.Luego plegar la masa en forma de triángulo haciendo un poco de presión en las puntas.Colocar las empanadas sobre una fuente para horno previamente aceitada.

Hornear a temperatura alta (230ºC) durante 15 a 20 minutos.Retirar del horno y disfrutar!

Segunda vez que preparo esta delicia de la cocina de oriente. Descubri su receta y la puse en practica...Muchas gracias por el datazo de la receta casera del Baharat!!! Mil gracias por compartir esas recetas que te salvan!!!

https://www.youtube.com/watch?v=H3tRwbf8iI8

FATAY de Carne | Empanada Árabe - CUKit!

Fatayer are savoury middle eastern pies filled with either a tangy spinach filling, delicious cheesy filling or meat. They are delicious as a snack or for breakfast!

Authentic Homemade Fatayer (Spinach and Cheese)

all-purpose flour

sugar

instant yeast

water

spinach (thawed)

onions

sumac

black pepper

lemon juice

g mozzarella

g feta cheese (crumbled)

parsley (finely chopped)

nigella seeds (optional)

Start by preheating your oven to 375F

Mix together the warm water and yeast in a bowl and set aside for 2 minutes to proof

In a bowl, add 1 cup of the flour (not all of it), the sugar, and the water and yeast mixture. Mix together well, then cover with plastic wrap and set aside for 10 minutes (you can move on to the filling at this point)

After 10 minutes, the mixture will look a bit bubbly. Add to it the rest of the flour (1.5 cups), the olive oil, and the salt and mix well using your spoon to bring the dough together

Then use your hands to knead the dough for 5-7 minutes and bring it together. It will be a soft dough and slightly sticky (which will give us that fluffy texture) so you can add the extra 2 tablespoons of flour as you knead it. Feel free to do this step in a stand mixer and a dough hook as well.

Place the dough in an oiled bowl and cover. Allow it to rise for 45 minutes to 1 hour.

Punch down the dough and shape into equal sized balls. I weighed out roughly 40g per dough ball using a kitchen scale, but you can eye this if you like. Cover the balls and allow them to proof for another 10-15 minutes before shaping

To make the dough

Thaw out the frozen spinach in advance. If you&#39;re working last minute, feel free to use the microwave; place in a microwave safe bowl and thaw in 1 minute intervals. See notes if you&#39;re using fresh spinach.

Meanwhile, cook the diced onions on a skillet using the olive oil on medium heat for 5-7 minutes, until they&#39;re soft and translucent

Place the thawed spinach in a sieve over a bowl and squeeze out as much water as possible using a spoon or your hands. This step is really important to avoid a soggy fatayer that will open up in the oven!

Place the squeezed spinach in the skillet with the onions and add the sumac, salt and pepper. Continue to cook the mixture for another 5 minutes to further dry it up from any moisture. Taste and adjust; if you like it more tart, add a squeeze of lemon

Roll out the dough balls into a very thin circle. Place 1.5 tablespoons of the filling in the middle and fold together two sides, then bring up the third to form a triangle. Be sure to reference the photos in the post. Pinch the sides together really tightly and make sure the filling doesn&#39;t touch the edges to ensure a secure seal

To make the spinach fatayer

Mix together the grated mozzarella, crumbled feta, chopped parsley and nigella seeds well

Roll out the dough balls into a long and thin oval. Place 1.5 tablespoons of the filling in the middle and fold over the top and bottom tips of the oval to form a &quot;boat&quot; shape. Be sure to reference the photos in the post.

To make the cheese fatayer

Place the fatayer gently on a floured baking sheet. You may choose to brush them with eggwash, but this is optional if you want a shinier surface. I personally skip this step

Place the sheet pan in the oven on the bottom rack for 10-15 minutes, until you check the bottom and it is golden brown

Move the pan to the middle rack and switch the oven to broil for 1-2 minutes but stay right beside it! The tops will brown to a light golden very quickly and that&#39;s when you can remove them

Place them on a platter or a tray and immediately cover them with a towel to ensure they don&#39;t dry out and stay soft. Serve warm and enjoy!

Baking the fatayer

Great recipe! I love how quickly the dough comes together.

Thank you so much! ❤️❤️❤️❤️

What kind of yeast did you use? Instant dry yeast or dry yeast? :)

Since I found this recipe, I made it several times and the dough is perfect, my Arabic side of family and some high end guests were actually impressed, well they always ate them right out of the oven. And the filling I don't quiet measure it, because I believe by preference and eyes each will put more or less into the flatten out balls. But for one batch I have 1.5 bags of frozen spinach (first time I used 2 and had leftover filling) and one or just 1/2 onion. And of course I spice it up to my preference, once I poured a looot of black pepper and we enjoyed the more spicy taste, added couple spoons lemon juice;other times I kept it minimal spiced and the kids enjoyed it more. In my opinion, dough is the base, to come out to perfect texture and chewiness while filling is "by eye" and personal preference on amount of condiments. Thank you fpr a great recipe!

There was not even close to enough spinach filling for the spinach fatayeh recipe here. I made 12 40g balls, and even when using a tablespoon to exactly measure 1.5 tbsp filling for each, I still had 6 balls left to go with no filling left. After they baked, they were mostly bread with only a hint of spinach inside. The filling was also bland. If I made this again, I’d change almost everything about the filling recipe and portion amounts. 2 stars because the dough is nice and light.

My go to dough recipe! Always turns out perfect! Amina your instructions and pictures are always so helpful! Thank you for sharing this recipe!

Hi! I'm so glad you enjoy the recipes! And 1 cup of flour is roughly 120-130g. Hope that helps! Good luck :)

I love your recipes and use them every week! Your Malfouf and Yalanji make my syrian family go crazy))) I'm Ukrainian wife of a syrian, and he's very proud of my cooking thanks to your recipes! May I ask please, in this recipe 1 cup of flour is 200 grams of flour or is it more? I'm not very good with measuring cups, sorry. Will appreciate your answer! Love your website!

This recipe is amazing! This was my first time making bread dough, and the recipe’s details &amp; pictures were so helpful through that process. My family loved the fataier! Thanks Amina for sharing this recipe with us!

Hi !    I am British and now live in the UK.
I lived in the Middle  East -  Saudi Arabia , and the USA ,Washington DC area - Arlington  Virginia .  I loved the Middle Eastern cuisine  , but didnt make that food  at home as my husband liked only British and American cuisine.  I saw your recipes and made the fatayer , it is delicious !   I got compliments!   Many thanks .
Marion

I made spinach fatayer this past weekend and it came out so good!  This was my second time trying them and  I felt so much more comfortable with the dough. I even made extra filling and used it as part of an appetizer / charcuterie platter to have with pita chips. This is the most comforting and tasty treat. Thank you Amina!❤️

https://content.jwplatform.com/videos/qN6A2J41.mp4

These authentic spinach and cheese fatayer are so delicious and surprisingly easy to make!

Top 3 fatayer recipes from across the web

The most viewed fatayer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach Fatayer (Lebanese spinach p...

Fatay de Carne, Empanadas Árabes Ca...