Spinach Fatayer (Middle Eastern Spinach Hand Pies)
These triangular spinach pies (Fatayer Sabanekh) feature a soft, yeasted dough stuffed with a tangy, spiced spinach, onion, and sumac filling.
Yield: 16–18 pies | Prep Time: 45 min | Rise Time: 1 hour | Bake Time: 15–18 min
Dough Ingredients
3 ½ cups all-purpose flour
1 tbsp instant dry yeast
1 tbsp granulated sugar
1 tsp fine sea salt
¼ cup extra virgin olive oil
1 cup warm water (around 105°F–110°F)
2 tbsp plain whole-milk yogurt (room temperature)
Filling Ingredients:
1 lb fresh spinach, washed and finely chopped (or 16 oz frozen chopped spinach, thawed)
1 large yellow onion, finely diced
½ cup raw pine nuts or walnuts (diced), toasted
¼ cup extra virgin olive oil
3 tbsp ground sumac
3 tbsp fresh lemon juice
½ tsp ground allspice
¼ tsp red pepper flakes or cayenne pepper (optional)
1 tsp fine sea salt
½ tsp freshly cracked black pepper
Step 1: Prepare the Dough
Activate the Yeast: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine warm water, sugar, and instant yeast. Let sit for 5 minutes until frothy.
Mix Ingredients: Add olive oil, yogurt, sea salt, and 2 cups of flour. Mix on low speed until combined. Gradually add the remaining 1 ½ cups of flour until a dough forms.
Knead: Knead on medium speed (or by hand on a lightly floured surface) for 7–8 minutes until smooth, elastic, and slightly tacky.
First Rise: Lightly coat a bowl with olive oil, place the dough inside, and cover tightly with a damp towel or plastic wrap. Set in a warm place to rise for 1 to 1 ½ hours, or until doubled in size.
Step 2: Prepare the Spinach Filling
Draw Out Moisture: If using fresh spinach, place chopped spinach in a colander, sprinkle with 1 tsp salt, and let sit for 15 minutes. Using your hands or a clean kitchen towel, squeeze out as much excess liquid as possible. (If using frozen spinach, thaw completely and squeeze out all water until completely dry.)
Combine Filling: In a large mixing bowl, combine squeezed spinach, diced yellow onion, toasted pine nuts, extra virgin olive oil, ground sumac, fresh lemon juice, allspice, red pepper flakes, salt, and black pepper. Mix thoroughly. Taste and adjust lemon juice or sumac for preferred tartness.
Step 3: Assemble the Triangular Hand Pies
Preheat Oven: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Divide Dough: Punch down the risen dough and divide into 16–18 equal portions (about the size of a golf ball or 40–45g each). Roll each portion into a smooth ball.
Flatten Rounds: On a lightly floured surface, roll each dough ball out into a flat circle roughly 4 inches in diameter and about ⅛-inch thick.
Fill: Place 1 ½ to 2 tablespoons of spinach filling into the center of each circle.
Shape into Triangles: Lift three outer edges of the dough circle toward the center to meet over the filling, creating a three-cornered pyramid/triangle shape. Firmly pinch the three seams together along the edges to seal completely so they do not open while baking.
Step 4: Bake and Serve
Arrange: Place hand pies on prepared baking sheets, leaving about 1 inch of space between each pie.
Optional Finish: Lightly brush top of dough with olive oil for extra color.
Bake: Bake at 400°F for 15 to 18 minutes, or until bottom and seams are golden brown and cooked through.
Cool: Transfer to a wire rack. Serve warm or at room temperature alongside lemon wedges or yogurt dip.