Appetizer
Fatayer bi Sabanekh with Sumac
About this dish
Fatayer bi sabanekh are Lebanese spinach pies that pack a bright, tangy punch thanks to a generous hit of sumac. These handheld pastries are a staple of Lebanese meze, often enjoyed as a snack or light meal.
The filling is a vibrant mix of spinach, onions, and lemony sumac, all wrapped in a soft, pillowy dough. This version stays true to tradition while being approachable for home bakers—no special equipment needed, just a love for bold, green flavours.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain500 g
Imperial measurement: 4 cups
Active dry yeast
other7 g
Imperial measurement: 2 1/4 tsp
Sugar
other10 g
Imperial measurement: 2 tsp
Salt
seasoning10 g
Imperial measurement: 1 1/2 tsp
Olive oil
fat60 ml
Imperial measurement: 1/4 cup
Warm water
liquid300 ml
Imperial measurement: 1 1/4 cups
Fresh spinach
vegetable500 g
Imperial measurement: 16 oz
Onion
vegetable1 large
Sumac
spice30 g
Imperial measurement: 3 tbsp
Lemon juice
liquid60 ml
Imperial measurement: 1/4 cup
Salt
seasoningto taste
Black pepper
spiceto taste
Olive oil (for filling)
fat30 ml
Imperial measurement: 2 tbsp
Method
Prepare the dough
70 minsIn a small bowl, dissolve the yeast and sugar in the warm water. Let stand for 5-10 minutes until frothy. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Knead for about 8 minutes until smooth and elastic. Cover with a damp towel and let rise for 1 hour, or until doubled in size.
Prepare the filling
15 minsWhile the dough rises, wash the spinach thoroughly and pat dry. Finely chop the spinach and place in a large bowl. Finely dice the onion and add to the spinach. Add sumac, lemon juice, salt, pepper, and 2 tablespoons of olive oil. Mix well. The filling will release some liquid; this is normal. Set aside.
Shape the fatayer
25 minsPreheat oven to 180°C (350°F). Punch down the risen dough and divide into 16 equal pieces. On a lightly floured surface, roll each piece into a 10 cm / 4 inch circle. Place a heaping tablespoon of filling in the center. Fold the dough over to form a triangle, pinching the edges firmly to seal. Repeat with remaining dough and filling.
Bake the fatayer
20 minsArrange the fatayer on baking sheets lined with parchment paper, seam side down. Brush the tops lightly with olive oil. Bake for 18-20 minutes, until golden brown. Remove from oven and let cool slightly before serving.
Equipment
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Nutrition facts
Tips
- Don't skip the sumac—it's the soul of the filling: its tangy, lemony flavour defines these pies.
- If.
- If you don't have sumac, increase the lemon juice slightly but the taste won't be quite the same.
- To prevent the dough from sticking while rolling, dust your surface and rolling pin lightly with flour, but don't overdo it—too much flour can make the pastry tough.
- If the filling releases too much liquid before shaping, drain off the excess to avoid soggy pies.
- You can.
- You can also squeeze the chopped spinach gently with your hands after washing to remove extra moisture.
- Fatayer freeze beautifully: bake them, cool completely, then freeze in an airtight container for up to 3 months. Reheat directly from frozen in a 180°C oven for about 10 minutes.
Serving suggestions
- Serve warm or at room temperature alongside a bowl of thick yogurt or labneh, and garnish with fresh mint leaves. They also make a wonderful addition to a mezze spread with hummus, tabbouleh, and pickled vegetables.
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Recipe by
Layla Nasser
Specialises in Lebanese cuisineLayla makes tabbouleh that is 80% parsley. She is a green monster.
Describe yourself in three words: Green, lemony, parsley storm.