Emerging from the heart of Levantine kitchens,savory Lebanese fatayer invite food lovers on a flavorful journey steeped in tradition and vibrant tastes. These beloved hand pies-crisp, golden, and generously filled-are more than just a snack; they’re a celebration of heritage. Among the many varieties, the spinach and sumac fatayer stand out, marrying earthy greens with the tangy, citrusy zing of sumac in a tender, flaky pastry. Whether enjoyed as a casual street food or a festive appetizer,these delightful pockets offer a perfect harmony of texture and taste that captures the essence of Lebanese cuisine. Join us as we explore the art and flavors behind spinach and sumac fatayer, uncovering why this humble hand pie has won hearts across the globe.
Savory Lebanese Fatayer: Spinach & Sumac Hand Pies Delight introduces a world of rich traditional flavors wrapped in golden, crisp pastry. Rooted deeply in Lebanese culinary heritage,these spinach and sumac fatayer embody a timeless combination of tangy,earthy,and herbal notes that awaken the palate.The sumac’s vibrant tartness beautifully complements the tender sautéed spinach, wrapped in a flaky dough that crisps to perfection, creating an irresistible hand-held savory treat. This recipe captures the essence of Lebanese home cooking, making it approachable for both kitchen novices and seasoned cooks seeking to master this iconic Middle Eastern delight.
Prep and cook time
- Preparation: 30 minutes
- Cooking: 25 minutes
- Total Time: 55 minutes
Yield
Makes approximately 16 hand pies
Difficulty Level
Medium – requires dough handling and sautéing techniques, perfect for confident beginners and intermediate cooks
Ingredients
- For the Dough:
- 3 cups all-purpose flour, sifted
- 1 cup warm water (110°F/43°C)
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- For the Spinach Filling:
- 1 lb fresh spinach, thoroughly washed and chopped
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tangy sumac powder
- 1/2 teaspoon ground allspice
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
- For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
- Activate the yeast: In a small bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the top, let stand for 5-7 minutes until foamy and bubbly.
- Make the dough: In a large mixing bowl, combine the sifted flour and salt. Create a well in the center and slowly pour in the yeast mixture and olive oil. Mix with your hands or a wooden spoon until a rough dough forms.
- Knead: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare spinach filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and aromatic, about 5 minutes. Add minced garlic and cook for another 1 minute.
- Wilt the spinach: Gradually add chopped spinach to the skillet, stirring continuously until entirely wilted and moisture evaporated, approximately 6-8 minutes. Remove from heat and let cool slightly.
- Season the filling: stir in sumac, ground allspice, lemon juice, salt, and pepper. Adjust seasoning to your taste-sumac’s vibrant tartness should shine through as the flavor base.
- Preheat oven: To 375°F (190°C), and line a baking sheet with parchment paper.
- Shape the fatayer: punch down the risen dough and divide it into 16 equal portions. Roll each into a ball, then flatten into a 4-inch circle on a lightly floured surface.
- Fill and seal: Place roughly 2 tablespoons of the spinach filling onto the center of each dough circle. Fold three edges inward to form a triangular hand pie, pressing gently to seal without tearing.
- Brush with egg wash: Place the fatayer on the prepared baking sheet and lightly brush the tops with beaten egg to ensure a glossy, golden crust.
- Bake and crisp: Bake for 20-25 minutes until golden brown and crisp on the outside. Rotate the pan halfway through baking for even coloring.
- cool and serve: Allow fatayer to cool for 5 minutes before serving, letting the filling set inside the crispy shell.
Tips for Success
- Ensure spinach is well-drained: After wilting, use a fine mesh sieve or cheesecloth to squeeze out excess moisture to prevent soggy pies.
- Sumac balance: Sumac’s tartness is key-adjust it gradually into the filling to suit your palate without overpowering the spinach.
- Dough resting: Proper dough rising is crucial for a tender, airy crust.If time is tight, allow at least 45 minutes in a warm, draft-free space.
- Make ahead: prepare filling a day in advance and refrigerate. Assemble fatayer just before baking to maintain dough freshness and the filling’s bright flavor.
- Gluten-free adaptation: Substitute spelt flour or a gluten-free all-purpose blend with xanthan gum for those with dietary restrictions, though texture will slightly differ.
Serving Suggestions to Elevate Your Lebanese Fatayer Experience
Serve these spinach and sumac fatayer warm with a drizzle of creamy tahini sauce or a side of zesty garlic yogurt dip to add extra layers of flavor and creaminess. Garnish with freshly chopped parsley or a sprinkle of sumac for vibrant color and aroma. Pair them alongside a mezze spread featuring baba ganoush, pickled turnips, and stuffed grape leaves for an authentic Lebanese feast that delights every sense.
| Nutrient | Per Fatayer (approx.) |
|---|---|
| Calories | 170 kcal |
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fat | 7 g |
For further inspiration on Lebanese cuisine, explore our Lebanese Mezze Platter Recipes to create a beautifully balanced table. For authentic sumac sourcing tips and health benefits, check out this detailed guide from serious Eats.
Q&A
Q&A: savory Lebanese Fatayer: Spinach & Sumac Hand pies Delight
Q1: What exactly are Lebanese fatayer, and why are they so beloved?
A1: Lebanese fatayer are delightful hand pies, frequently enough filled with a variety of savory ingredients, from spinach to meat to cheese. They stand out for their perfectly crisp, slightly tangy dough and vibrant fillings, making them beloved as street food, mezze, or comfort snacks.Their portability and rich flavors turn every bite into a mini celebration of Lebanese culinary artistry.
Q2: What makes the spinach and sumac filling special in this fatayer recipe?
A2: Spinach and sumac are a match made in Mediterranean heaven. The spinach brings earthiness and freshness, while sumac adds a bright, tangy citrus note that lifts the entire filling. This combination balances richness with acidity, resulting in a filling that’s both nourishing and bursting with vibrant flavor.
Q3: How do you prepare the dough for traditional Lebanese fatayer?
A3: The dough is typically made from simple pantry staples like flour, yeast, water, olive oil, and a touch of sugar and salt. It is kneaded until smooth and elastic, then left to rise until fluffy. This dough creates the perfect vessel-soft on the inside yet slightly crunchy on the outside after baking.
Q4: Can spinach fatayer be vegan-pleasant?
A4: Absolutely! Traditional spinach fatayer recipes often use only plant-based ingredients: spinach, onions, sumac, pine nuts, olive oil, and sometimes lemon juice. The dough is naturally vegan when made with olive oil rather of butter or dairy. This makes spinach fatayer a fantastic choice for a plant-based diet without sacrificing flavor.
Q5: How is the sumac incorporated into the filling, and can I substitute it if I don’t have any?
A5: Sumac is usually sprinkled into the spinach mixture, imparting a tangy zing that brightens the flavor profile. It’s also sometimes dusted on top just before baking for added aroma. If you can’t find sumac, a light squeeze of fresh lemon juice or a sprinkle of lemon zest can serve as a reasonable substitute, though sumac’s unique berry-like tartness is hard to replicate exactly.
Q6: What is the traditional shape of fatayer, and does it effect the baking process?
A6: Traditional fatayer are typically shaped into little triangles, formed by folding the dough over the filling and pinching the edges together. This shape traps the juices inside and promotes even cooking. The triangle also gives a charming aesthetic that’s as inviting to eat as it is to look at.
Q7: Can I freeze fatayer dough or assembled pies for later baking?
A7: yes! The dough freezes beautifully when wrapped tightly in plastic wrap, and can be thawed overnight in the fridge before shaping and baking. Assembled but unbaked fatayer can also be frozen on a baking sheet and then transferred to a bag,ready to bake straight from the freezer-just add a few extra minutes to the baking time for best results.
Q8: What sides or dips complement spinach and sumac fatayer?
A8: Fatayer pair wonderfully with classic Lebanese sides like creamy labneh, zesty garlic toum, fresh cucumber and tomato salad, or pickled turnips.The cool,tangy dips balance the richness of the hand pies,creating a harmonious and invigorating mezze spread.
Q9: How can I make my fatayer extra flavorful and authentic?
A9: Using fresh, high-quality ingredients is key. Fresh spinach, freshly ground sumac, good olive oil, and just the right amount of sea salt can elevate your fatayer. Also, giving the filling time to rest allows flavors to meld perfectly. steaming the spinach gently instead of overcooking helps preserve its vibrant green color and fresh taste.
Q10: Are fatayer typically enjoyed warm or at room temperature?
A10: Fatayer are delicious both ways! Warm fatayer offer a comforting softness and melty filling,while at room temperature,the flavors often deepen and the pie becomes pleasantly chewy. This versatility makes fatayer ideal for social gatherings, picnics, or lunchboxes.
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This Q&A offers a flavorful glimpse into the magic of Lebanese spinach and sumac fatayer, inviting readers to explore the joy of hand pies that carry centuries of tradition with every bite.
To Wrap It Up
whether enjoyed as a snack, appetizer, or part of a vibrant mezze spread, savory Lebanese fatayer-especially the beloved spinach and sumac variety-offer a delightful journey into the heart of Middle Eastern cuisine. Their flaky, golden crusts encase a tangy, herbaceous filling that perfectly balances freshness with a touch of tartness from the sumac. Crafting these hand pies at home invites not only a hands-on culinary adventure but also an appreciation for the rich traditions embedded in every bite. So next time you crave something both comforting and exotic, let the humble fatayer transport your palate to the bustling streets and aromatic kitchens of Lebanon-one savory hand pie at a time.
