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Crispy Lebanese Fatayer Spinach Hand Pies

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These crispy Lebanese fatayer spinach hand pies feature a flaky crust and a flavorful, tangy spinach filling, perfect for parties or a quick snack. Easy to make from scratch with simple pantry ingredients, they are a crowd-pleaser for all ages.

Ingredients

Scale
  • 3 cups all-purpose flour (360 g), sifted
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm water (240 ml), about 110°F (43°C)
  • 1/4 cup olive oil (60 ml)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 lb fresh spinach (450 g), washed, chopped, and squeezed dry
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil (for sautéing)
  • 1 1/2 teaspoons sumac
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup warm water (about 110°F/43°C), 1 teaspoon sugar, and the yeast. Stir lightly and let sit for 5 to 10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Knead the dough: On a lightly floured surface, knead for 8 to 10 minutes until smooth and elastic. Add flour sparingly if sticky.
  4. First rise: Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
  6. Add chopped spinach in batches, stirring until wilted and most moisture evaporates (7-8 minutes). Season with salt, pepper, sumac, and lemon juice. Remove from heat, stir in parsley and feta if using. Let cool.
  7. Shape the pies: Punch down the dough and divide into 12 equal pieces. Roll each into a 5-inch circle on a floured surface.
  8. Fill and fold: Place about 2 tablespoons filling in the center of each circle. Fold into a triangular shape by pinching two corners together, then folding the third corner over and pinching to seal.
  9. Final rise: Place pies on a parchment-lined baking sheet. Cover loosely and let rest for 20 minutes.
  10. Bake: Preheat oven to 375°F (190°C). Brush tops with olive oil or egg wash if desired. Bake for 20 to 25 minutes until golden brown and crispy.
  11. Cool and serve: Let rest for 5 minutes on a wire rack before serving. Serve warm or at room temperature.

Notes

Drain spinach well to avoid soggy dough. Knead dough thoroughly for a chewy texture. Brush with olive oil for a crisp crust or egg wash for a shinier finish. Check baking starting at 18 minutes to prevent burning. Dough can be made ahead and refrigerated overnight.

Nutrition

Keywords: fatayer, spinach hand pies, Lebanese recipe, crispy hand pies, party snacks, vegetarian, homemade dough

Find it online: https://blairrecipes.com/crispy-lebanese-fatayer-spinach-hand-pies-easy-homemade-recipe-perfect-for-parties/