Everyday Kitchen

Middle Eastern/Lebanese · Baking

Spinach Fatayer

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan

Spinach Fatayer is a Middle Eastern/Lebanese dish. Drain spinach thoroughly and keep oil off the sealing edges.

Prep
40 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
120 min
Servings
8
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Spinach Fatayer.
Representative photograph of Spinach Fatayer. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Filling

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 60 min

  1. Knead 450 g plain flour, 260 ml warm water, 5 g instant yeast, 40 ml olive oil, ¾ tsp salt 8 minutes; rise covered 60 minutes.

Filling · About 13 min

  1. Wilt spinach from 700 g spinach, 150 g onion, finely chopped, 40 ml lemon juice, 30 ml olive oil, 20 g sumac, ½ tsp salt, cool and squeeze very dry. Chop and mix with remaining filling.

Bake · About 22 min

  1. Divide dough into 16, roll circles, add filling and pinch three sides into sealed triangles. Bake at 200°C / 400°F for 18–22 minutes until golden.

    Check: Look for this result: golden.

Tips

  • Drain spinach thoroughly and keep oil off the sealing edges.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use thawed frozen spinach, squeezed dry.

Storage

  • Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
  • Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.

Make ahead

  • Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Spinach Fatayer.

FAQ

What matters most when making Spinach Fatayer?

Drain spinach thoroughly and keep oil off the sealing edges.

What can I substitute in Spinach Fatayer?

Use thawed frozen spinach, squeezed dry.

Can I prepare Spinach Fatayer ahead?

Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Spinach Fatayer.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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