Spinach Fatayer Middle Eastern Pastry

Spinach Fatayer always reminds me of big, joyful family gatherings where trays would suddenly appear, golden and aromatic, and disappear just as quickly as everyone reached in. The blend of fresh spinach, bright lemon, and olive oil wrapped in tender homemade dough makes these pastries something truly special. Whether you make them for a party or just to treat yourself at lunch, you will always find them lifted by tradition, comfort, and vibrant flavors.

I remember my aunt showing me how to tuck the triangles tightly so the filling would not escape. Now every time I bake a batch the kitchen fills with memories and the house smells like home.

Ingredients

• Fresh spinach: Look for dark green crisp leaves Avoid wilted bunches as these can turn soggy and lose their flavor
• Olive oil: Use extra virgin for the richest flavor and a golden crispy texture High quality oil makes both dough and filling taste their best
• Fresh herbs: Parsley mint and dill work together for a green vibrant aroma Fresh herbs are best but dried can work in a pinch
• Lemon juice: Choose a firm heavy lemon Roll under your palm before cutting to get the most juice Adds a fresh tangy lift to the filling
• Onion: Select a sweet or yellow onion for a gentle bite Chop finely for even distribution in the filling
• Flour: Use unbleached all purpose flour for tender dough Sift before measuring for a light pastry
• Yeast: Check for freshness before using Active dry or instant yeast both work so pick what you have
• Salt: Just a pinch brings out all the flavors Table salt or fine sea salt blends best in dough
• Water: Lukewarm water helps yeast bloom properly Too hot can kill the yeast too cold will slow rise

Step-by-Step Instructions

Mix the Dough:

Combine flour yeast and salt in a large bowl Slowly pour in warm water mixing with your hand or a wooden spoon Continue until a soft elastic dough forms that springs back when touched Cover with a damp cloth and let rest in a warm place for about one hour until doubled in size

Make the Filling:

Chop spinach finely and place in a bowl Add finely chopped onion olive oil fresh herbs and lemon juice Toss everything together and let sit for about ten minutes for the flavors to mingle If there is a lot of liquid gently press out the extra moisture with your hands or a clean towel

Shape the Pastries:

Once the dough has risen divide it into equal balls about the size of a golf ball Roll each into a flat circle on a lightly floured work surface Spoon the spinach mixture generously in the center Bring edges together to form triangles or half moons Pinch the seams tightly to seal so nothing leaks out while baking

Bake the Fatayer:

Preheat your oven to two hundred Celsius or three hundred ninety two Fahrenheit Arrange the shaped pastries on a greased or parchment lined baking tray spaced apart for even baking Place in the oven and bake for fifteen to twenty minutes turning the tray halfway until the pastries are golden and crisp

Cool and Serve:

Transfer baked fatayer to a wire rack to cool for a few minutes Serve warm on their own or with creamy yogurt fresh salad or your favorite dip For extra flavor brush the tops with a little olive oil just before serving

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Fresh parsley is my secret ingredient because it makes the whole filling taste brighter and greener I remember my little sister would always sneak the parsley stems while we cooked and now I cannot make fatayer without thinking of those moments

Storage Tips

Store any leftover fatayer in an airtight container in the fridge for up to three days Reheat in a moderate oven until warmed through to keep the pastry crisp If you want to make ahead freeze unbaked shaped pastries on a tray then pack into bags and bake fresh from frozen adding a couple minutes to the baking time

Ingredient Substitutions

If you run out of spinach try Swiss chard or beet greens Both work well with the same seasonings For extra flavor crumble feta cheese into the filling or add a sprinkle of sumac for a gentle tang Gluten free flour blends can be used for the dough but texture will be softer

Serving Suggestions

Spinach Fatayer pairs beautifully with tabbouleh or fattoush salads and makes a great addition to brunch spreads Serve with garlicky yogurt drizzle or bright mint sauce for a little extra lift A side of lentil soup turns it into a complete meal especially on cold evenings

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A Little History

This pastry goes back generations and is still found on every street corner bakery in the Levant It is a perfect example of how simple ingredients can be elevated by time spirit and a sense of sharing Many families have their own special filling mixtures and shaping techniques making each batch a small piece of family history to pass along

Frequently Asked Questions

→ What makes the filling so vibrant?

Fresh spinach, parsley, mint, dill, and a splash of lemon juice create a zesty, aromatic filling that's full of color and flavor.

→ How do I keep the pastry crisp?

Ensure the spinach filling is not too wet by letting it rest and gently squeezing out excess moisture before assembling the pastries.

→ Can I make these without dairy or eggs?

Yes! The classic version uses olive oil and simple dough ingredients. Plant-based variations are easy to prepare and just as delicious.

→ What dips go well with Spinach Fatayer?

Serve with garlicky yogurt, mint dip, or classic hummus. Each adds creaminess or tang to complement the pastry’s flavors.

→ Are there regional variations?

Absolutely. Lebanese, Syrian, and Palestinian kitchens all offer unique spice blends or added ingredients like feta for extra richness.

→ How should they be served?

Best enjoyed warm, these pastries suit starters, snacks, or as part of a light lunch with salad and soup on the side.