Fatayer Sabanekh (Lebanese Spinach Pies with Lemon and Sumac)
Local name: فطاير سبانخ
In short: Soft dough triangles filled with tangy spinach, onion, lemon juice and sumac, baked until golden and best eaten warm. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 20 min
- Resting
- 1 h 10 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 370 kcal
Fatayer sabanekh are small stuffed pies shaped like triangles, with a tender dough around a lemony spinach and onion filling. The sumac and lemon give the filling a bright sourness that is typical of Lebanese baking. They are made without meat or dairy, so they suit fasting days, and they travel well in a lunch box. Bake a big batch and freeze some for later.
Instructions
- Mix the flour, yeast, sugar and 1 tsp salt in a large bowl. Add the 60 ml (1/4 cup) olive oil and the water and knead for 8 minutes, until smooth and soft. Cover and leave in a warm place for 1 hour, until doubled in size.
- Chop the fresh spinach finely and toss it with 1 tsp salt. Leave for 10 minutes, then squeeze out as much liquid as you can in a clean towel. For frozen spinach, thaw it and squeeze it dry the same way.
- Mix the squeezed spinach with the onions, 3 tbsp olive oil, sumac, lemon juice, 1/2 tsp salt and pepper. The filling should be moist but not wet.
- Heat the oven to 220°C (425°F) and line two baking sheets with parchment paper. Divide the dough into 16 balls, cover and rest for 10 minutes.
- Roll each ball into a round about 11 cm (4 1/2 in) wide. Put 2 tbsp of filling in the center.
- Lift two sides of the round and pinch them together at the top, then bring up the third side and pinch all three seams firmly to make a closed triangle.
- Set the pies on the sheets, brush with the 1 tbsp olive oil and bake for 15 to 18 minutes, until golden. Serve warm or at room temperature.
Tips
- Squeezing the spinach dry is the key step. A wet filling makes the dough soggy and the pies burst open, so press the seams firmly.
- Freeze the unbaked pies on a tray, then bag them, and bake from frozen at 200°C (400°F) for 22 to 25 minutes. Baked pies keep for 3 days in the fridge.
Questions and answers
Can I use frozen spinach?
Yes. Thaw 500 g (1.1 lb) of frozen chopped spinach, squeeze it very dry and use it exactly like fresh.
What can I add to the filling?
Some cooks add toasted pine nuts or chopped walnuts, or a spoonful of pomegranate molasses. Stir them in after squeezing the spinach.
How do I stop the pies from opening?
Do not overfill them, keep the edges free of filling juice and pinch each seam firmly. A thin film of water on the edge helps it seal.
How long does it take to make Fatayer Sabanekh (Lebanese Spinach Pies with Lemon and Sumac)?
About 1 h 5 min in total: 45 min of preparation and 20 min of cooking.
How many calories are in Fatayer Sabanekh (Lebanese Spinach Pies with Lemon and Sumac)?
About 370 kcal per serving, with 9 g of protein, 52 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 52 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
