🥬 Spinach fatayer

Name: Spinach fatayer
Total time: 70 min
Yield: 4
Cuisine: Lebanon · Levant
Ingredients: 300 g flour, 1 tsp dried yeast, ½ tsp salt; 180 ml warm water, 3 tbsp olive oil; 500 g spinach, chopped; 1 onion, finely chopped; Juice of 1 lemon; 1 tbsp sumac; 30 g pine nuts

Origin: Lebanon · Levant

210kcal

per serving · 120 g

175kcal

per 100 g

6 gProtein5 g / 100 g

8 gFat7 g / 100 g

30 gCarbs25 g / 100 g

Spinach fatayer are triangular baked pastries filled with chopped spinach and onion, sharpened with lemon juice and sumac and studded with pine nuts. The filling is tart and herby, and the sealed triangle keeps it moist while the dough bakes golden. They are eaten warm or at room temperature as a snack, a mezze dish or a lunchbox staple, and they contain no animal products.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: dough

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Tree nuts

What it is made of

doughspinachonionlemonsumacpine nuts

Recipe

4 servings70 min

Ingredients

300 g flour, 1 tsp dried yeast, ½ tsp salt
180 ml warm water, 3 tbsp olive oil
500 g spinach, chopped
1 onion, finely chopped
Juice of 1 lemon
1 tbsp sumac
30 g pine nuts

Method

Make a soft dough from flour, yeast, salt, water and 1 tbsp oil and let it rise for 40 minutes.
Rub the spinach with salt, leave 10 minutes and squeeze out all the liquid.
Mix spinach, onion, lemon juice, sumac, pine nuts and 2 tbsp oil.
Roll the dough thin, cut 10 cm circles, add filling and pinch three sides together into triangles.
Bake at 220 °C for 15 minutes until golden.

How to make it lighter

Use 1 tbsp oil in the filling instead of 2 — 1 tbsp oil ≈ 120 kcal.
Roll the dough thin so the filling makes up more of each pastry.
Pair with a bowl of vegetable soup or salad to make a lighter meal of two or three pieces.

History

Spinach fatayer are among the best-known Levantine pastries and are especially popular during Lent and other meat-free periods. Today they are sold in bakeries across Lebanon, Syria, Palestine and Jordan and throughout the Arab diaspora.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →