Lebanese Spinach Pies (Fatayers)

READY IN: 1hr 10mins
YIELD: 6 pies




  • Ajeen (dough).
  • Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
  • Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
  • Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
  • 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.
  • 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.
  • Filling.
  • Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
  • Filling:
  • 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.
  • Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
  • 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.
  • Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
  • Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
  • Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.