Meet your new favorite handheld pie.
Fatayer are soft, triangular pastries filled with lemony spinach, onions, and a touch of sumac. They’re tangy, savory, and somehow light despite being bread. Eat them warm, at room temperature, or straight from the freezer (kidding… mostly).
Step-by-Step Instructions
Make Dough
In a bowl, mix flour, yeast, salt, and sugar.
Add olive oil and warm water. Mix until a soft dough forms.
Knead 5 minutes until smooth. Cover and let rise 1 hour.
Prep Filling
Chop spinach finely. Squeeze out excess moisture (very important!).
In a bowl, combine spinach, onion, lemon juice, olive oil, sumac, salt, and pepper.
Do NOT cook the filling—it cooks inside the dough.
Shape
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Divide dough into 12 balls. Roll each into a 4-inch circle.
Place 1-2 tablespoons filling in the center.
Form Triangles
Pinch two edges together to form a triangle. Leave a small opening at the top (traditional) or seal completely.
Bake
Bake 12-15 minutes until golden brown on bottom and edges.
Serve warm or at room temperature with lemon wedges.
Summary
Prep Time: 20 minutes | Rise Time: 1 hour | Cook Time: 15 minutes | Total Time: ~1.5 hours
Yield: 12 fatayer
Difficulty: Medium (easy dough)
Storage Notes
Refrigerate Baked:
Store in an airtight container for up to 4 days. Reheat at 350°F for 5-7 minutes or eat at room temperature.
Freeze (Best Method):
Freeze unbaked fatayer on a tray, then transfer to a bag. Bake from frozen at 400°F for 15-18 minutes.
Filling Warning:
Do NOT pre-cook the spinach filling. Raw spinach releases liquid as it bakes, keeping the inside moist. Pre-cooked = dry.
Sumac Substitute:
No sumac? Use lemon zest + a pinch of paprika. But sumac is worth finding.
