Get ready to tantalize your taste buds with this delicious Fatayer recipe featuring a mouthwatering spinach and onion filling. Fatayer, meaning “little pies” in Arabic, are savory hand pies that are perfect for any occasion. This recipe, passed down from the talented Mama Dina, can be enjoyed at special gatherings or simply as a delectable snack. Made with a yeasted dough and filled with spiced spinach and onions, these bite-sized treats can easily be prepared ahead of time and frozen for convenience. Whether you're a seasoned cook or just starting out, these Fatayer will impress with their Middle Eastern flavors and rustic charm. With just one bite, you'll be transported to a world of culinary delight.
Fatayer Recipe Ingredients
For the Basic Savory Dough (or substitute with store-bought pizza dough):
- Yeast: Make sure to use an active dry yeast that's not expired.
- Seasoning: Sugar and salt enhance the flavor.
- Milk: Adds richness.
- All-purpose flour: A sturdy flour that will be both elastic and fluffy.
- Neutral oil: Use a high quality neutral oil, like grapeseed. Or substitute with a smooth, light- to medium-bodied extra virgin olive oil, like Arbequina.
For the Filling:
- Baby spinach: I like to cook down fresh baby spinach, but you can substitute with thawed frozen spinach.
- Olive oil: Used to sauté the vegetables. Use a high quality extra virgin variety for the best flavor.
- Onion: I like the sweetness of yellow onion, but red onion, white onion, or shallot would work in its place.
- Seasonings: Ground allspice and sumac lend a distinct warming and bright quality and aroma. Kosher salt and ground black pepper enhance the flavor.
- Lemon: Adds acidity for balance.
- Egg: Brushed on the dough to give it its golden crust.
How to Make the Fatayer Dough
The first step to making this fatayer recipe is to make the dough. If you don't have a stand mixer, you can knead the dough by hand.
By Stand Mixer:
- Activate the yeast by combining active dry yeast, sugar, and warm milk in a small bowl. Set it aside to activate.
- In the bowl of the mixer fitted with the dough hook, combine flour and salt using the lowest speed setting.
- Slowly add oil, then the yeast mixture, and finally warmed milk. Increase the speed to medium-low and knead until the dough begins to form. Add additional liquid as necessary.
- Set aside the dough to rise in a greased bowl covered with plastic wrap.
By Hand:
- Activate the yeast by combining active dry yeast, sugar, and warm milk in a small bowl. Set it aside to activate.
- In a mixing bowl, whisk together flour and salt. Make a well in the center and add oil, the yeast mixture, and warmed milk. Use your hands to incorporate the ingredients and form a shaggy dough.
- Turn the dough out onto a clean floured surface and knead for about 10 to 12 minutes. Add additional liquid if needed.
- Set aside the dough to rise in a greased bowl covered with plastic wrap.
How to Make the Vegetarian Fatayer Filling
While the dough rests, make the filling for the fatayer.
- Salt the spinach by placing chopped baby spinach in a colander and sprinkling it with salt. Let it sit for 5 minutes to draw out moisture.
- Sauté the onion in olive oil until softened and golden.
- Wilt the spinach in batches, if necessary, and let it cool.
- Squeeze out excess liquid from the spinach using a clean tea towel.
- Mix the spinach with the sautéed onion, sumac, black pepper, allspice, and lemon juice. Adjust the seasoning to taste.
How to Shape Fatayer
To shape the fatayer, follow these steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Divide the dough into 2 equal portions.
- Roll out one portion of the dough on a floured surface into a circle.
- Cut the circle into 8 equal wedges.
- Place a spoonful of the spinach filling in the center of each wedge.
- Fold one side of the dough over the filling to create a triangle shape. Pinch the edges to seal.
- Place the fatayer on the prepared baking sheet and repeat with the remaining dough and filling.
- Brush the tops of the fatayer with beaten egg.
- Bake for about 15-20 minutes, or until golden brown.
Storage and Reheating
Fatayer can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake for about 5-10 minutes, or until warmed through.
What to Serve with Fatayer
Fatayer can be served as a snack or as part of a meal. They are delicious on their own, but you can also serve them with a side of yogurt or a Mediterranean salad.
You’ll Also Like: Savory Hand Pies
If you enjoyed making and eating fatayer, you'll also like savory hand pies. These versatile pastries can be filled with a variety of savory fillings like cheese, meat, or vegetables. Check out our savory hand pie recipes for more delicious ideas.
Fatayer (Spinach and Onion Savory Hand Pies) Recipe
Preparation time: 30 minutes Rising time: 1 ½ hours Cooking time: 15-20 minutes Total time: 2 hours
Ingredients:
-
For the dough:
- Yeast
- Sugar
- Salt
- Milk
- All-purpose flour
- Neutral oil
-
For the filling:
- Baby spinach
- Olive oil
- Onion
- Seasonings (allspice, sumac, salt, pepper)
- Lemon
- Egg
Instructions:
- Activate the yeast by combining it with sugar and warm milk. Set it aside to activate.
- Mix the dry ingredients for the dough in a bowl. Add the wet ingredients and knead until a smooth dough forms.
- Set the dough aside to rise in a greased bowl covered with plastic wrap.
- Salt the spinach and sauté the onion in olive oil.
- Wilt the spinach and squeeze out excess liquid.
- Mix the spinach, onion, seasonings, and lemon juice to make the filling.
- Preheat the oven and line a baking sheet with parchment paper.
- Roll out the dough and cut it into wedges. Place a spoonful of filling in the center of each wedge and fold into triangles.
- Place the fatayer on the prepared baking sheet, brush with beaten egg, and bake until golden brown.
- Serve and enjoy!
Note: This recipe makes about 16 fatayer, but you can easily double or halve the ingredients to make more or fewer servings.
