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Vegetarian

Spinach fatayer with tomato and cucumber salad

Spinach fatayer are Lebanese leavened dough hand pies filled with lemony spinach and sumac, served with a tomato and cucumber salad. For 4 people, plan on 65 minutes and a medium skill level, for about €1.90 per person. Success comes down to squeezing the filling dry and pinching the dough edges firmly shut.

Tonight, little Lebanese hand pies hiding lemony spinach, perfect for small hands.

Spinach fatayer with tomato and cucumber salad
Total time
1 h 05
Difficulty
Medium
Cost per person
€1.90
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Under a golden, soft crust hides a green filling, bright with lemon and lifted by the fruity tang of sumac. Softened onions add sweetness, lemon juice wakes everything up, and the yogurt dough stays tender even warm. It is a nice change from quiches and tarts, with a triangle shape that is as fun to make as it is to eat.

This is a good pick for a weeknight when you have a bit more time than usual, or for a weekend when you can shape the pies at a relaxed pace. Kids like eating them with their hands, and the tomato, cucumber and mint salad adds the freshness that balances the whole plate. Mon Chou shares the trick that keeps the pies from bursting in the oven.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Active dry yeast 1 tsp
  • Olive oiloften in the pantry 8 tbsp
  • Sumacoften in the pantry 2 tsp
  • Saltoften in the pantry 2 pinch

Dairy

  • Plain yogurt 1

Fruits and vegetables

  • Fresh or frozen spinach 800 g
  • Onions 2
  • Lemon 2
  • Tomatoes 3
  • Cucumber 1
  • Mint 4 sprigs

Allergens Gluten, Lactose

The step by step recipe

  1. Knead the flour with the yeast, yogurt, 4 tablespoons of oil, a pinch of salt and a little warm water, then let the dough rest under a kitchen towel. 45 min

    The dough should be soft and a bit sticky, too much flour gives dry pies.

  2. Cook the spinach down with the sliced onions in oil, then drain and squeeze firmly. 10 min

    Use frozen spinach if you're short on time, let it thaw completely first.

  3. Mix the spinach with the sumac, the juice of one lemon and the salt.

    Taste the filling, it should be clearly lemony since baking will mellow it.

  4. Roll out the dough, cut out circles, fill the center and fold into triangles, pinching the edges firmly shut.

    Pinch all three corners firmly, wet the edges a little if needed so they stick.

  5. Bake the fatayer at 210°C until golden, and prepare the tomato, cucumber and mint salad with the remaining oil and lemon. 20 min

    Brush the pies with a little oil right out of the oven, they stay soft.

Our tips to get it right

  • Work the dough with lightly oiled hands rather than floured ones, it will stay elastic without toughening up.
  • Cut even circles using a bowl or a round cutter, the fatayer will bake more evenly.
  • If the filling still feels damp after squeezing, stir in a spoon of flour to soak up the remaining moisture.

The variations

  • Swap the spinach for chard, the flavor is milder and the texture just as tender.
  • Add a few cubes of feta to the filling for a saltier, richer bite.
  • To save time, use ready made pizza dough and spend your time shaping the pies instead.

What to serve it with

  • A bowl of plain yogurt for dipping
  • A light lentil soup to start
  • Cold lemon water

Storage

Fatayer keep for 2 to 3 days in the fridge in a sealed container. They freeze very well once baked and cooled. Reheat frozen or chilled pies straight from cold in the oven so the crust crisps back up.

Questions about this dish

Can you make fatayer ahead of time?

Yes, you can shape the pies the day before and keep them covered in the fridge before baking. Just bake them straight from the fridge the next day, adding a few extra minutes.

Can you freeze raw fatayer?

Yes, arrange the shaped pies on a tray, freeze them flat, then transfer them to a bag. Bake them straight from frozen, adding a few extra minutes to the cooking time.

What can replace sumac if you don't have any?

You can double the lemon juice to get a similar tang, the result will be slightly less fruity but still flavorful. A little lemon zest added in rounds it out nicely.

How do you adapt this recipe for young kids?

Shape smaller triangles that are easier to hold and eat in two or three bites. You can also cut back slightly on the sumac if you prefer a milder filling for them.

How long does it take to make spinach fatayer with a tomato and cucumber salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in spinach fatayer with a tomato and cucumber salad?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does spinach fatayer with a tomato and cucumber salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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