Pin it
Fatayer, pronounced fat-tah-y-er, are traditional Middle Eastern hand pies stuffed with a flavorful filling and folded into elegant triangle shapes. Though you’ll find endless variations—some with meat, others with cheese—this recipe features a classic spinach and onion filling that’s lemony, spiced, and deliciously savory. Inspired by family traditions and recipes passed down through generations, these golden little pies are perfect for holidays, casual get-togethers, lunchboxes, or even breakfast with tea. They're vegetarian, freezer-friendly, and make a great make-ahead option for meal prep. When baked just right, the dough is soft yet sturdy, holding the bright, flavorful filling without falling apart. The smell as they come out of the oven is truly something special—warm, aromatic, and inviting.
Ingredients
- 1 tablespoon active dry yeast: Helps the dough rise and gives it a pillowy structure.
- 1 tablespoon granulated sugar: Feeds the yeast and adds a slight touch of sweetness.
- 1/2 teaspoon salt: Enhances the flavor of the dough.
- 1/2 cup warm milk: Around 110°F, activates the yeast.
- 2 1/2 cups all-purpose flour: Measured accurately for dough consistency.
- 1/4 cup neutral oil: Adds softness to the dough (grapeseed or avocado oil work well).
- 1 pound fresh baby spinach: You can substitute with well-drained frozen spinach.
- 1 medium yellow onion, finely chopped: Or use red/white onions or shallots.
- 2 tablespoons olive oil: For sautéing the filling.
- 1 1/2 teaspoons sumac: Adds tangy Middle Eastern flavor.
- 1/2 teaspoon ground allspice: Gives a subtle warmth to the filling.
- 1/2 teaspoon kosher salt: Adjust to taste.
- 1/4 teaspoon black pepper: For balance.
- 2 tablespoons lemon juice: Freshly squeezed for brightness.
- 1 egg, beaten: For brushing the tops before baking.
Instructions
Pin it
- Step 1: Prepare the Dough
- Activate the yeast with warm milk and sugar. Mix with flour, salt, and oil to form a dough. Let rise for 1.5 hours.
- Step 2: Make the Spinach and Onion Filling
- Chop and salt spinach to draw moisture. Sauté onion in olive oil. Wilt spinach briefly and squeeze dry. Combine with onion and spices.
- Step 3: Shape the Fatayer
- Roll out risen dough, cut into circles, and fill with spinach mixture. Pinch three edges to form triangle shapes. Seal well.
- Step 4: Bake the Fatayer
- Brush with egg wash and bake at 400°F (200°C) for 12–15 minutes until golden.
Storage and Reheating
Cool completely before storing. Refrigerate for up to 4 days or freeze up to 6 months. Reheat at 300°F (150°C) from fridge or 15 minutes if frozen. Avoid microwaving to keep crust crispy.
What to Serve with Fatayer
Serve alone or with a mezze platter—labneh, hummus, baba ganoush, or toum. Enjoy with hot mint tea or iced hibiscus tea. Great with cucumber-tomato salad for brunch or dinner.
Pin it
Recipe Tips and Notes
- Use fresh spinach for best flavor and texture.
- Don’t overfill dough circles—seal tightly.
- Make dough ahead and store in fridge.
- Sumac provides essential lemony tang.
- Double the recipe and freeze half for later.
Final Thoughts
Fatayer are more than just food—they're a cultural tradition full of warmth and nostalgia. These savory hand pies offer bold Middle Eastern flavor with a homemade touch. Once you’ve tried this recipe, experiment with other fillings and keep a batch in the freezer for quick meals. They’re a shareable favorite that’ll become a household staple.
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
- Yes, just thaw and drain it well to avoid extra moisture in the filling.
- → Can I freeze these before baking?
- It's best to freeze them after baking. Reheat in a 300°F oven until warm.
- → What can I use instead of sumac?
- Lemon zest or a splash of vinegar can give a similar tangy flavor if needed.
- → Can I use store-bought dough?
- Absolutely! Pizza dough or even crescent roll dough can work in a pinch.
- → How do I stop the filling from leaking?
- Make sure to press the edges firmly and use a little water to help seal the seams.