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spinach fatayer (turnovers) on a green and blue plate
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5 from 1 vote

Spinach and Cheese Fatayer (Lebanese Spinach Pies)

These mini spinach and feta filled pies are known as Fatayer.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizers, Side Dish
Cuisine: lebanese, Middle Eastern
Servings: 28 Fatayer
Calories: 37kcal
Author: Hilda Sterner

Ingredients

Pastry Dough

  • 1 cup warm water
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 2 tablespoon olive oil
  • cups all-purpose flour (plus more for dusting)

Filling

  • 1 8 oz package of baby spinach (fresh)
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 6 scallions (minced)
  • 2 tablespoon fresh mint (chopped)
  • 2 tablespoon fresh dill (chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon sumac powder
  • 1 tablespoon za'atar
  • ½ teaspoon crushed red pepper flakes
  • cup Feta cheese

Instructions

Prepare Dough

  • Stir yeast and sugar into warm water (105 to 115 degrees F.) and set aside for 5 to 10 minutes until the yeast activates and the water becomes foamy.
  • Pour the yeast liquid into a mixer bowl and add salt, olive oil, and enough flour for the dough to come together. This should take 2 to 2¼ cups of flour. 
  • Replace the paddle attachment with a dough hook and mix the dough for a few minutes, until the dough is soft and pliable.
  • Oil a clean bowl and roll the dough to cover with oil then cover with a dish towel and let it rest for 45 minutes.

Prepare Filling

  • Chop spinach and add to a bowl then sprinkle with salt and lemon juice. Stir to combine then microwave for 1 to 1½ minutes until wilted. Drain spinach to remove excess liquid. Gently squeeze out the remaining liquid with the back of a spoon. 
  • Mix the cooled spinach with the scallions, mint, fresh dill, and the remaining filling ingredients and stir to combine.

Assembly Directions

  • Punch the dough down and divide into four portions. 
  • On a floured surface, roll out one portion of dough as thin as possible, while keeping the other portions covered. Use a cup or lid that's approximately 4" in diameter to cut a round discs. Add the excess dough to the covered dough.
  • Fill the disc with one heaping tablespoon of spinach filling. Crimp the edges together to form a triangle (see photos). Continue until all the dough and filling is used up.
  • Note: To keep the Fatayer from opening, poke a few times with a fork to allow steam to escape.

Baking Instructions

  • Preheat the oven to 400-degrees F and bake the Fatayer on a light baking sheet for 15 to 20 minutes, or until browned. 

Notes

  • To reheat Fatayer, wrap in paper towel and microwave for 30 seconds each.
  • You can also reheat them in an air fryer. Place them in a single layer and air fry at 390 degrees F. for approximately 3 to 5 minutes.
  • To freeze Fatayer, place them on a large tray and stick the tray in the freezer for a few hours. Once frozen, store in a ziplock bag.
  • To cook frozen Fatayer, place them on a tray and bake in a 350-degree F oven for 25 to 30 minutes or until golden brown.
  • If a light-colored sheet is unavailable, use a silicone mat or parchment paper to keep the bottoms from burning.
  • If the Fatayer sit too long without being cooked, they will puff up and lose their seams. This can cause them to open as they're baking. One way to avoid this problem is to pinch and reshape the seams just before baking.

Nutrition

Serving: 1Fatayer | Calories: 37kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 205mg | Fiber: 1g | Sugar: 1g