This is by far my favorite Fattayer of all. I love the zesty Spinach mixture that makes the filling. It is a delight eaten wrapped by that thin dough baked to golden.
The filling is a delicious mixture of spinach, onion, sumac, Pine Kernels, lemon juice, and extra-virgin olive oil. It is seasoned with salt and Lebanese 7-Spices. If you don’t have that spice available to you, please visit the 7-Spice page for the components. You may alternatively substitute it with a couple of spices of your choice.
The dough, which I invite you to prepare following this link, is better done ahead of time. Not necessarily, but I do so, a day before. The reason is simple. The dough needs time to rise. It is easier to have it ready, stored in the fridge well-wrapped. On Day-D, you will simply work on the shaping, filling, and baking of these small pies.
The word Fattayer فطاير is the plural of Fatteerat which means Pie. The word is spelled with the ط (not the ت ) which is the stronger T of the Arabic vocabulary, hence requires the use of a double T in the English and Latin languages.
It is crucial to the success of these fattayer pies:
- To drain very well the chopped Spinach from all its liquid before proceeding with the mixing,
- To have your dough ready before adding olive oil and lemon juice to the mixture.
Enjoy these delicious fattayer pies at any time during the day. They are great snacks and finger foods for brunches and receptions, and also as appetizers with drinks, and at the Mezza table.
Lebanese Fattayer Spinach
This recipe is for the Spinach filling and the making of the fatayer pies. Time is calculated considering that you have your dough ready. If it isn't, kindly refer to the linked recipe, and expect 1 h for the dough to rest and double.
This recipe uses Fresh Spinach. For frozen Spinach, reduce the Spinach amount to half kilo, thaw them, and drain them out very well from all the water/liquid.
- 4 cups Fresh Spinach washed and chopped
- 1 Onion (medium) chopped very thinly
- 1/2 tsp Lebanese 7-Spice
- 1 tsp Salt
- 1 tbsp Sumac
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Olive Oil (for cooking)
- 1 tbsp Pine Kernels toasted
- Baking Tray covered with 2 Baking Sheets
- Oil Spray
PREPARE THE DOUGH BEFORE STARTING:
Please refer to the Dough's recipe. Link in the article. Or go to:
Divide the dough into balls (egg size). Set aside.
Preparing the Filling
Place the chopped spinach in a casserole, and saturate with water. Turn the heat to medium-low for few minutes for them to sag. Transfer them into a sieve, and press them very well to drain out all the water. It is important to squeeze all liquid out.
In a bowl, mix the spinach and the chopped onions. Make sure your dough is ready before continuing with the following:
Mix well the spinach mixture with the olive oil and the lemon juice. Season with the salt, the Lebanese 7-Spice, and the Sumac. Toss well.
Preparing the Fattayers
Preheat your oven at 375F.
Flatten your dough balls into thin rondelles or circles (about 4 inches round). Scoop on 1 tbsp of the spinach mixture right onto the center of each circle. Place 3-4 pine kernels on each heap.
We are going to close them down in triangles, pyramid-style:
Join and press two ends up to the top center. Bring the third end to the center, closing down the opening, and press tightly. Make sure your pyramids are well sealed. Use flour if needed.
Baking the Fatayers
Arrange them on the baking tray, and spray on some little oil. Insert the tray in the preheated oven and allow them to bake for 20 minutes or until the bottoms turn golden.
Switch the heat to the upper (broil) and bring the Fattayers to golden (about 5 minutes). Transfer them on a wire rack to cool down.
Enjoy them warm at room temperature.
You may store in the freezer in airtight container or zipped lock bags for weeks. Thaw or defrost them when needed.