Middle Eastern & North African · Lunch · Snack
Spinach Fatayer
فطاير بالسبانخ
Soft, golden triangle pies filled with tangy spinach, onion, lemon and sumac. This version uses part wholemeal dough and a lighter hand with olive oil.
- Prep
- 100 min
- Cook
- 18 min
- Total
- 118 min
- Serves
- 8
Calories come from: Carbs 61% · Fat 27% · Protein 12%
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Ingredients
For 8 servings- 1 1/2 cups190 gall-purpose flour
- 1 cup120 gwhole wheat flour
- 1 tspinstant yeast
- 1 tspsugar
- 1 tsp6 gsalt (for dough)
- 3/4 cup plus 1 tbsp190 gwarm water
- 2 tbsp27 golive oil (for dough)
- 500 g (about 2 large bunches)fresh spinach
- 1/2 tspsalt (for spinach)
- 1 medium110 gonion, finely chopped
- 3 tbsp45 glemon juice
- 1 tbsp7 gground sumac
- 1 tbsp14 golive oil (for filling)
- 1/4 tspblack pepper
- 2 tbsp17 gpine nuts (optional)
- 1 tsp5 golive oil (for brushing)
Steps
- 1
In a large bowl, mix both flours, yeast, sugar and the dough salt.
- 2
Add the warm water and the 2 tbsp olive oil and stir into a shaggy dough.
- 3
Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 4
Cover the bowl and leave the dough to rise in a warm spot for about 1 hour, until doubled.
- 5
Meanwhile, wash the spinach, dry it well and chop it finely.
- 6
Toss the spinach with the 1/2 tsp salt and leave for 10 minutes to wilt.
- 7
Squeeze the spinach firmly by handfuls to remove as much liquid as possible.
- 8
Mix the spinach with the onion, lemon juice, sumac, 1 tbsp olive oil, black pepper and pine nuts, if using.
- 9
Heat the oven to 220 °C / 425 °F and line two baking trays with baking paper.
- 10
Divide the dough into 16 balls and roll each into a thin round about 10 cm wide.
- 11
Squeeze the filling again and place a heaped spoonful in the centre of each round.
- 12
Lift three edges up over the filling and pinch the seams firmly to form a sealed triangle.
- 13
Place on the trays, seams up, and brush lightly with the 1 tsp olive oil.
- 14
Bake for 15-18 minutes until golden underneath and lightly browned on top.
- 15
Cool for 5 minutes before serving warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Leave out the pine nuts or use toasted sunflower seeds for a nut-free filling.
- Use all all-purpose flour instead of the whole wheat flour for a softer, lighter dough.
- Swap the fresh spinach for about 300 g frozen chopped spinach, thawed and squeezed very dry.
- If you can't find sumac, add a little extra lemon zest and juice for tang.
Storage
Refrigerate cooled leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in the oven until steaming hot. Baked pies can be frozen for up to 2 months; reheat from frozen in a hot oven until piping hot throughout.
Make ahead
Make the dough up to a day ahead and let it rise slowly in the fridge, and chop the onion and spinach a day ahead and keep chilled. Mix and squeeze the filling just before shaping so it doesn't turn watery.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (153 g) | Per 100 g | |
|---|---|---|
| Calories | 212 kcal | 139 kcal |
| Protein | 6.5 g | 4.2 g |
| Carbohydrates | 33.6 g | 22 g |
| of which sugars | 1.6 g | 1 g |
| Fiber | 4 g | 2.6 g |
| Fat | 6.5 g | 4.2 g |
| of which saturated | 0.9 g | 0.6 g |
| Sodium | 510 mg | 333 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
