Spinach Fatayer (Lebanese Spinach Pastry)

Fatayer are simple but delicious Middle Eastern pastries and these spinach fatayer (fatayer sabanekh) are a popular version in Lebanon. They don’t have many ingredients but have lots of tasty flavors.

Around the Eastern Mediterranean, you will find various kinds of flatbread, pies, and pastries with a range of fillings or toppings that can include meats, vegetables, and herbs.

These include Turkish lahmacun with ground meat and tomato topping and Lebanese manakeesh with za’atar and olive oil.

Many of them are enjoyed as a snack, light lunch, or breakfast, and that includes these fatayer.

Origins of fatayer

The name fatayer is Arabic for “pastry”. And the name of this version, “fatayer sabanekh“, simply means “spinach pastry”.

The exact origin of these little bites is unclear, with some saying Lebanon and others suggesting elsewhere.

What seems most likely is that they originated in Lebanon, where they are extremely popular still, and then spread around the Ottoman Empire including Turkey, Syria, Jordan, and Palestine.

Fatayer fillings

Fatayer come in a few different variations, with meat, spinach, and cheese being three popular types. They can also be different shapes, though this spinach version is nearly always found shaped in little triangles as you see here.

Each type has a relatively simple filling and these spinach ones are no exception. The main ingredients are spinach, onion, and sumac.

If you are not familiar with sumac, it is a popular Middle Eastern spice with a tart lemon-like flavor. Here, it adds a lovely brightness to the filling.

Beyond that, you might add a little pomegranate molasses, lemon juice, and/or some pine nuts for additional texture. You will sometimes see a little Lebanese seven spice added for additional flavor and/or sugar or honey to balance out the tartness.

How to eat spinach fatayer

Spinach fatayer can be enjoyed as a snack, for breakfast, or with other dishes as part of a spread of mezze. You may find them served with dips like hummus and baba ghanoush, other pastries, salads, and kibbeh.

These spinach pies are additionally versatile in that they are vegan so they are popular as one of the foods to eat during Lent. They are also common as part of many Easter meals.

Making spinach fatayer and make-ahead tips

There are two main components to these: the dough and the filling.

You can prepare the filling ahead of time and refrigerate it for up to a day, ready to use. Just wait until right before using to add the lemon juice, to keep the mixture from being too wet.

One of the main things to remember when you make the filling is to get as much moisture out of the spinach as you can. Spinach retains a lot of liquid and this can come out during cooking, making the dough wet and soggy.

So, you want to remove as much as you can before cooking. You can use either fresh or frozen spinach, but for both, be sure to squeeze it well. For fresh, it is best to salt it lightly first to help the draining process.

In terms of the dough, it is essentially like pizza dough. And in fact, if you are running short on time, you can substitute ready-made pizza dough to make these.

But if you can, it is worth making your own dough as it is not difficult and has a lovely flavor, helped with that bit of olive oil in there.

Can I make fatayer ahead of time?

While these are best, to me, enjoyed freshly made and still warm, you can also serve them at room temperature.

You can also make them ahead of time and warm them up gently in the oven (around 250F for a few minutes).

Once made, you can store these for a few days in the fridge or freeze any leftover fatayer for another time.

To freeze, simply ensure they have come to room temperature, and then either wrap them individually or lay them in a single layer on parchment. Once frozen, you can transfer them all to a freezer bag. Let them defrost in the fridge before eating (or warming).

Spinach fatayer are made with a simple set of ingredients and are a great way to enjoy some greens. They have a lovely flavor and texture and are perfect whatever time of day you choose to enjoy them.