DISH RESEARCH · Snack
Spinach Fatayer
Also known as: فطاير سبانخ
Maureen Abood’s selected Lebanese spinach fatayer wraps thawed drained spinach, onion, lemon juice, cinnamon and toasted pine nuts in thin yeasted dough. The triangular pies are brushed with olive oil before baking and butter afterward.
About Spinach Fatayer
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Maureen Abood’s spinach fatayer are Lebanese hand pies shaped into small triangles. Their thin, tender dough encloses a lemony spinach-and-onion filling; this selection uses frozen chopped spinach, cinnamon and toasted pine nuts.
Active dry yeast is proofed with sugar and part of the warm water. Flour, kosher salt, selected canola oil and the yeast mixture form a soft dough, with more water added as needed before kneading and a single rise.
The thawed spinach is squeezed dry and its liquid discarded. Onion, salt, pepper, cinnamon and lemon juice season the filling shortly before the pastry is assembled.
Thin dough rounds receive a spoonful of filling and a few pine nuts. Three sides are brought together and pinched firmly into a triangle, with the seams pinched again before an olive-oil brushing and baking until golden.
A light butter brushing finishes the baked pies in this selection. Abood serves fatayer warm or at room temperature as an appetizer or with a salad for a meal, and places them among the small dishes of a Lebanese mezze spread.
Ingredients in Spinach Fatayer
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Onionseasoning
- Sumacseasoning
- Waterbinder
- Saltseasoning
- Extra-virgin olive oilcooking medium
- Lemonseasoning
- Spinachfilling
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Lebanon
- Cooking traditions
- Lebanese