Spinach Fatayer
Delicate triangular pastries pinched shut around a filling of wilted spinach, sumac, onion, and lemon — sold hot from mountain village bakeries and eaten in one or two bites at any hour of the day.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 grams plain flour
- 7 grams (1 packet) instant yeast
- 300 ml warm water
- 3 tablespoons olive oil (for dough)
- 1 teaspoon sugar
- 1 teaspoon salt (for dough)
- 600 grams fresh spinach
- 2 large, finely diced yellow onions
- 2 tablespoons ground sumac
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil (for filling)
- 1 teaspoon salt (for filling)
- 40 grams toasted pine nuts
Instructions
- Make the dough: dissolve yeast and sugar in warm water, let sit 5 minutes until foamy. Add flour, salt, and olive oil. Knead for 8–10 minutes until smooth and elastic. Cover and let rise 1 hour.
- Make the filling: finely chop spinach. Place in a bowl, sprinkle with 1 teaspoon salt, and massage for 2 minutes. Let sit 10 minutes, then squeeze out as much liquid as possible — the filling must be dry or it will leak and tear the pastry.
- Combine squeezed spinach with diced onion, sumac, lemon juice, olive oil, and pine nuts. Taste — it should be notably tart from the sumac.
- Preheat oven to 200°C. Punch down dough and divide into 24 equal balls. Roll each ball to a 10 cm circle on a lightly floured surface.
- Place a heaped tablespoon of filling in the center of each circle. Do not overfill.
- To form the triangle: bring three edges of the circle up and pinch them firmly together at the top center, then press each seam closed all the way down. The result should be a sealed triangular pouch.
- Place on oiled baking trays, brush tops with olive oil, and bake for 18–22 minutes until golden.
- Serve warm. They reheat beautifully at 180°C for 5 minutes the next day.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Spinach Fatayer?
Delicate triangular pastries pinched shut around a filling of wilted spinach, sumac, onion, and lemon — sold hot from mountain village bakeries and eaten in one or two bites at any hour of the day.
Where is Spinach Fatayer from?
Spinach Fatayer comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Spinach Fatayer vegetarian or vegan?
As written, Spinach Fatayer uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground sumac in Spinach Fatayer?
The ground sumac called for here is part of the traditional recipe and gives Spinach Fatayer its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Spinach Fatayer?
In a Lebanese breads spread, Spinach Fatayer is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Spinach Fatayer ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.