Savory and irresistible, these spinach hand pies—known as fatayer—are one of my favorite appetizers to make and share. Portable and versatile, they’re perfect for lunchboxes, picnics, or as a flavorful side. Once you try them, these triangular spinach pies will become a go-to for gatherings and everyday meals.
What is Fatayer?
Fatayer are triangular savory hand pies from Middle Eastern cuisine. Pronounced “fat-tah-y-er,” they feature a delicate pastry wrapped around a flavorful filling. Spinach fatayer are especially popular—brightened with lemon and spices—and make a memorable addition to any menu.
Fatayer Fillings
Traditional fatayer are commonly filled with spinach, cheese, or seasoned meat. In our family we always made the spinach version, so this recipe preserves that tradition. The spinach filling is simple but layered with flavor—onion, lemon, sumac, and toasted nuts make it stand out.
Fatayer Dough
The dough is the foundation of great fatayer. While many recipes use a yeasted dough, or even store-bought pizza dough for convenience, this version uses an olive oil–based, no-yeast dough. It’s light, flaky, and ready quickly because there’s no rising time—perfect when you want freshly baked hand pies without the wait.
Fatayer Ingredients
Ingredients for the Fatayer Dough
- All-purpose flour
- Baking powder
- Salt
- Vinegar or lemon juice
- Extra virgin olive oil
- Boiling water
Ingredients for Fatayer Filling
- Extra virgin olive oil (or another neutral oil)
- Yellow onion, diced
- Frozen spinach, thawed (or finely chopped fresh spinach, measured by weight)
- Salt
- Sumac for a bright, tangy note
- Garlic powder
- Ground black pepper
- Freshly squeezed lemon juice for brightness
- Chopped pine nuts or walnuts for texture
How To Make Fatayer
To make the filling: heat olive oil in a large skillet and cook the diced onion until translucent. Add the thawed spinach and cook until any released water evaporates. Season with salt, sumac, garlic powder, and black pepper, then stir in lemon juice and cook for another few minutes so flavors meld. Finish by stirring in chopped pine nuts or walnuts, then remove from heat and let the mixture cool while you prepare the dough.
The olive oil dough comes together quickly by hand—no mixer required. After mixing, let it rest briefly while the filling cools. Shaping many small hand pies can be the most time-consuming step, so we recommend the two efficient shaping shortcuts below.
How to Shape Fatayer
Shaping fatayer is simple once you get the hang of it. Here are two easy methods that save time and give consistent results.
Shortcut 1: Divide the dough into ¼-cup portions. Roll each into a ball, flatten by hand into a disk, add the filling to the center, then fold up three sides to form a triangle, pinching each corner to seal.
Shortcut 2: Use ¼ cup dough balls and press them flat in a tortilla press for faster, uniform disks. Place about two tablespoons of filling in the center, then fold and pinch edges into a triangle as above.
Either method is faster than rolling and cutting each circle by hand. Arrange the assembled fatayer on a parchment-lined baking sheet and chill in the freezer for 15–20 minutes; this helps them keep their shape. Bake at 375°F (190°C) for about 25 minutes, or until the edges are golden brown.
Tips for Making the Best Lebanese Spinach Pie
- Cook the spinach filling until it is dry and no excess liquid remains—this prevents soggy pies.
- Place the filling in the center of the dough disk and keep the edges clear so you can seal them properly.
- Pinch the corners firmly to prevent the filling from leaking during baking.
- If using fresh spinach, cook it down thoroughly to remove extra moisture before assembling.
- For very wet fillings, wrap the cooked filling in a clean tea towel and squeeze out excess liquid before filling the dough.
What to Serve with Fatayer?
Fatayer make a flavorful appetizer or side and pair well with many Mediterranean dishes. Serve warm or at room temperature. They’re excellent with tangy or creamy dips—tahini sauce, tzatziki, or a yogurt-dill dressing add freshness. Fatayer also complement salads and spreads like tabouli, hummus, baba ganoush, or fattoush for a full mezze-style spread.
- Tabouli salad
- Hummus
- Baba ganoush
- Fattoush salad
Frequently Asked Questions
What is the difference between samosas and fatayer?
Samosas are typically fried pastries from South and Central Asia with spiced fillings. Fatayer are baked Middle Eastern pastries with fillings like spinach, cheese, or meat. Both are hand-held and triangular in shape, but their flavors and cooking methods differ.
What is fatayer in English?
Fatayer is the Arabic word for pies or small filled pastries.
How do I store leftovers of fatayer?
Store leftover fatayer in an airtight container in the refrigerator for up to four to five days. For longer storage, freeze them as described below.
Can you freeze fatayer?
Yes. Freeze assembled fatayer on a lined sheet pan until firm, then transfer to a single airtight container or freezer bag so they won’t stick together. Remove only the number you need and reheat from frozen or thaw before reheating.
How to reheat fatayer?
Reheat fatayer on a sheet pan in a toaster oven or regular oven at 200ºF (about 95ºC) until warmed through and crisp—this restores the pastry texture better than microwaving.
If you enjoyed this recipe, please leave a star rating or a comment. If you have questions or need ingredient substitutions, ask in the comments and we’ll help.
Fatayer Spinach Hand Pies
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Author: Vicky and Ruth
Total Time: 1 hour 10 minutes
Yield: 20 Fatayer 1x
Diet: Vegan
Description
Savory and delicious, these spinach hand pies, known as fatayer, are an excellent traditional treat. Portable and satisfying, they’re ideal for any meal or gathering.
Ingredients
Fatayer Dough
- 3 cups all-purpose flour (about 400 g)
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp vinegar or lemon
- ⅔ cup extra virgin olive oil (about 140 g)
- ½ cup boiling water
Fatayer Filling
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1.5 lb frozen spinach, thawed (about 680 g)
- 1 tsp salt, or to taste
- 1 tbsp sumac
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- 2 tbsp freshly squeezed lemon juice
- ⅓ cup chopped pine nuts or walnuts
Instructions
To prepare the Fatayer dough
- In a large bowl combine the dry ingredients, then add the wet ingredients. Mix by hand or with a pastry blender until a smooth dough forms. Let it rest briefly while making the filling.
- Preheat the oven to 375ºF (190ºC) and line a large baking sheet with parchment paper.
To prepare the Spinach filling
- Heat olive oil in a large nonstick skillet, add the diced onion, and cook over medium heat until translucent, about 5–7 minutes. Add the thawed spinach and cook until any released water evaporates.
- Season with salt, sumac, garlic powder, black pepper, and lemon juice; cook and stir for a few more minutes. Stir in the pine nuts, mix well, then remove from heat and let cool slightly.
How to assemble the Fatayer
- Divide dough into ¼-cup portions and roll into balls. Flatten each ball into a disk (use a tortilla press for speed if desired). Place about 2 tablespoons of filling in the center, then fold three sides up to form a triangle, pinching corners to seal and leaving a small opening in the center.
- Arrange the fatayer on the prepared baking sheet. For best shape, chill the assembled pies in the freezer for 15–20 minutes before baking.
- Bake for about 25 minutes, or until the bottoms and edges are golden brown.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Shaping time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 fatayer
- Calories: 154
- Sugar: 0.6 g
- Sodium: 212.4 mg
- Fat: 8.7 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 16.9 g
- Fiber: 1.8 g
- Protein: 3.3 g
- Cholesterol: 0 mg