Lebanese Spinach Pies (Fatayers)

READY IN: 1hr 10mins
Recipe by Kendra PeloJoaquin

I am about to try this recipe for the first time, but wanted to post it because I searched and searched this site for this recipe. As a child, my family would visit my grandparents in Fall River. Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. I found this one at http://www.lebguide.com/lebanon/lebanese_cuisine/default.asp Note: You can substitute spinach with unchopped purslane leaves. Recipe didn't include servings or time, so I guessed, and will correct the numbers after I've made this.

Top Review by UmmBinat

Good filling flavour. I used recipe#386334 instead of the one written here. This makes a ton more fatayer than stated plus it does not say when to add the lemon juice which I did include. Like Elmotoo I left my spinach mixture in a sieve over a bowl to drain or it would have had a lot of liquid in it. I used prewashed baby spinach which was much easier, sea salt, to taste, canola oil, Cortas brand pomegranate molasses (my favourite), plus the rest of the ingredients Despite the issues stated I would use this recipe again for the filling with the same dough I used already.

Ingredients Nutrition


  1. Ajeen (dough).
  2. Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
  3. Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
  4. Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
  5. Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
  6. Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
  7. Filling.
  8. Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
  9. Filling:
  10. Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
  11. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
  12. Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
  13. Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
  14. Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
  15. Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

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