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Spinach fatayer is a traditional Middle Eastern pastry with tender yeast dough wrapped around a savory spinach filling, delivering crispy, golden edges and a soft interior.
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Place flour in a large bowl, add salt and yeast, whisk until well mixed.
Create a well in the middle of the flour mixture, pour olive oil in the bowl, then add water.
Pulling flour in from the outside with your hand as you mix it into dough.
Once you have your dough, cover the bowl and set aside in a warm place.
Allow dough to rise to at least twice its size, punch down dough.
Cut dough into equal size pieces, and roll them into balls. About 2oz each.
Add 2 tbsp olive oil to a pot, place over medium heat.
Add onions. Saute until they begin to soften. About 10 minutes.
Add the salt, black pepper, sumac, stir and cook for about ten minutes.
Add ¼ cup olive oil, stir with the onions and spices.
Add the spinach then the lemon juice, stir, cover and lower heat to low, cook for 15 minutes, stirring at intervals.
Remove the lid and allow the liquid to cook off, stirring occasionally.
Remove from heat once the spinach has lost its bright green color, let cool.
Preheat the oven to 400ºF (200ºC).
Roll out the dough balls into round shapes.
Place a spoonful of filling in the middle of the dough circle.
Bring dough edges together creating a triangle shape by piching the edges.
Pinch the edges from the point of the triangle in, leaving an opening in the middle of the turnover.
Place pies onto a baking tray lined with parchment paper.
Place in the oven for about 30 minutes or until golden brown.
Remove from the oven, and tray, and cool on a cooling rack.
Written automatically by CookOS, not by the creator.
Store cooled fatayer in an airtight container at room temperature up to 2 days or freeze up to 3 months. Reheat at 350°F for 8–10 minutes until warmed through and crispy.
Written automatically by CookOS, not by the creator.
Yes. Prepare the dough, divide into portions, and refrigerate up to 2 days or freeze up to 3 months. Thaw in the fridge before stuffing and baking.
Overmixing or using water that is too hot activates too much gluten. Mix until just combined and use lukewarm water (around 110°F) to activate yeast gently.
Fresh raw chopped spinach will release moisture during baking. For drier filling, sauté spinach briefly, cool, then squeeze out excess liquid before filling.
Bake until the bottoms are golden brown and crisp (usually 20–25 minutes). The tops will be light golden; flip one to check the underside.
Yes, but thaw completely and squeeze out all liquid thoroughly to prevent soggy pastry.
