Lebanese
Fatayer Sabanekh
These Lebanese spinach pies are made with a soft olive-oil yeast dough and a tart filling of spinach, onion, sumac, lemon, and pomegranate molasses. They bake into golden triangles with tender bread edges and a juicy, savory center.
Watch it madeChef Ahmad AllCooking · 7:37
Ingredients
- All-purpose flour1 1/2 cups
- Instant yeast3/4 tsp
- Sugar1/2 tsp
- Salt3/4 tsp, divided
- Olive oil3 tbsp, divided
- Warm water1/2 cup, plus 1 tbsp if needed
- Fresh spinach5 packed cups, finely chopped
- Yellow onion1 small, finely chopped
- Sumac1 1/2 tsp
- Fresh lemon juice1 1/2 tbsp
- Pomegranate molasses1 tsp
- Ground black pepper1/4 tsp
- Toasted pine nuts2 tbsp
- Flour for dusting2 tbsp
Method
- Combine the flour, yeast, sugar, and 1/2 tsp salt in a bowl.
- Add 2 tbsp olive oil and the warm water, then mix until a rough dough forms.
- Knead for 6 to 8 minutes until smooth and slightly tacky, adding a little more water only if the dough feels dry.
- Cover the dough and let it rise in a warm place for 45 to 60 minutes, until puffed.
- Place the chopped spinach in a bowl with the remaining 1/4 tsp salt and rub it gently with your hands until it wilts.
- Let the spinach sit for 10 minutes, then squeeze it firmly to remove as much liquid as possible.
- Mix the squeezed spinach with the onion, sumac, lemon juice, pomegranate molasses, black pepper, remaining 1 tbsp olive oil, and toasted pine nuts.
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Divide the dough into 6 equal balls and roll each one on a lightly floured surface into a thin 5-inch circle.
- Place a spoonful of spinach filling in the center of each circle, leaving the edges clear.
- Lift three sides of the dough up around the filling and pinch the seams firmly to form a triangle, leaving a tiny opening at the center if desired.
- Arrange the fatayer on the baking sheet and rest them for 10 minutes.
- Bake for 15 to 18 minutes, until the dough is lightly golden on the edges and cooked through.
- Serve warm or at room temperature with lemon wedges, labneh, or olives.
Common questions
Can I substitute frozen spinach for fresh in fatayer sabanekh?
Yes. Thaw it completely, then squeeze out as much water as possible before mixing with the onion and seasonings. Use about 10 to 12 ounces thawed frozen spinach for 1 pound fresh, since it shrinks more and can be wetter.
How long does the dough and filling take, and can I make either ahead?
Plan on about 1 hour 30 minutes total, including rising and baking. The dough can be made a day ahead and refrigerated after the first rise. The spinach filling is best made the same day, but can be drained and mixed a few hours ahead.
What are the most common mistakes when making fatayer sabanekh?
The biggest mistakes are using spinach that is too wet, rolling the dough too thick, and overfilling the triangles so they burst open. Also avoid baking on an unlined or cold tray, which can cause sticking and pale bottoms.
How should I store leftover fatayer, and can I freeze them?
Store cooled fatayer in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8 to 10 minutes. They also freeze well for up to 2 months; thaw in the fridge before reheating.
What should I serve with fatayer sabanekh?
They’re great warm or at room temperature with plain yogurt, labneh, olives, sliced cucumbers, and mint. A squeeze of lemon brightens the filling, and they work well as part of a mezze spread or a light lunch.