Easy Spinach Fatayer

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Golden triangle-shaped pastries filled with tangy spinach and creamy feta, these Spinach Fatayer are the perfect savory hand pies to serve as a snack or a satisfying vegetarian meal. This easy spinach fatayer recipe brings the authentic flavors of Lebanese kitchens right to yours, with simple ingredients and clear instructions to help you bake them successfully every time.

Prep Time1

Cook Time25

Total Time1 25

Course: vegetarian

Cuisine: Mediterranean

Keyword: Spinach Fatayer

Servings:

Author: Julia Jolliff

Ingredients

1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls
2 Tablespoons olive oil
1 cup sweet onion, finely diced
2 garlic coves, minced
8 cups fresh spinach {or you can use 2 pounds of frozen, chopped spinach, drained}
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon sumac
1/2 teaspoon crushed red pepper {optional}
1/4 cup chopped parsley
1 lemon, juiced
6 ounces of crumbled feta cheese
1/2 cup pine nuts or chopped walnuts, toasted {optional}

Instructions

Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use.
Spray two baking trays with non-stick spray. Lay out the dough on the tray if not using the frozen rolls and cover with a kitchen towel to rise for about 1 hour. When the dough has doubled in size form the dough into 2 inch round balls and make about 24 of them. Cover with kitchen towel for another 30 min to rise again.
If using the frozen roll dough place 24 of the frozen dough rolls on two of the baking sheets. Spray the top of the dough with non-stick spray and cover with plastic wrap. Let the dough thaw and rise, which takes about 2 to 3 hours.
Preheat oven to 400 degrees.
In a medium skillet heat 2 Tablespoons olive oil over medium heat. Add the garlic and onion and sauté for 2 to 3 minutes or until soft. Set aside.
To prepare the spinach mixture:
if you are using fresh spinach, chop the spinach and put it in a large bowl and sprinkle with 1 teaspoon of salt. Set aside for 15 minutes to macerate the spinach. Use your hands to squeeze the spinach dry. If you are using frozen spinach you will also want to squeeze the liquid out. Place in a large mixing bowl. Add the garlic and onion mixture, the sumac, salt and pepper and lemon juice, Mix well.
To prepare the spinach pies:
Set out of a large cutting board or another work surface that has space to roll out the dough. Flour the surface your working on. Use a rolling pin to roll each dough round out so there are three sides.
Fill each dough round with enough spinach mixture to fill the dough but leave room around the edges to close the spinach pie. Sprinkle a few pieces of feta cheese on top of the spinach along with the pine nuts or walnuts.
Bring the three sides of the dough together to a point in the middle. Use your fingers to pinch the dough together and make sure they are closed completely.
Spray the each spinach pie with a bit of olive oil or use a brush to brush them with olive oil.
Bake for about 20 minutes, or until just golden brown. To get a nice golden brown on the edges you can turn the heat up to 450 the last 2 minutes of baking.
Remove from oven and let cool for a couple of minutes. Serve warm or freeze for later.

Notes

HOW TO FREEZE FATAYER:

These are great to freeze for later. I make a double batch so I have some for later.

Make sure you completely cool the spinach fatayer . Once cooled, wrap each individually in plastic wrap or aluminum foil. This helps to prevent freezer burn but isn't necessary if you don't want to do this.

Place them in a freezer bag or freezer safe container.

These will last in the freezer for up to 3 months.

THAWING AND REHEATING:

When yo are ready to eat spinach fatayer you can thaw them in the fridge overnight. You then can slowly reheat them in the oven at 200 degrees until heated through, air fry them or microwave them.

Nutrition