Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseAppetizer
Recipe Story
origins & traditionsFatayer Sabanekh are iconic Lebanese spinach turnovers that grace mezze tables throughout the Levant. The dough is tender and slightly sweet, while the filling balances earthy spinach with bright lemon juice, aromatic onions, and nutty sumac. Traditionally shaped into triangular parcels, these pies are baked until golden and can be served warm or at room temperature. They represent the perfect harmony of textures and flavors that Lebanese cuisine is celebrated for, making them equally suitable for family gatherings, festive occasions, or everyday snacking. The recipe has been passed down through generations, with each family adding their own touch to the spice blend.
Instructions
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Prepare the dough by dissolving 1 teaspoon sugar in 1 cup warm water. Add 2 teaspoons active dry yeast and let bloom for 10 minutes until foamy.
In a large mixing bowl, combine 3 cups all-purpose flour with 1 teaspoon salt. Make a well in the center and pour in the yeast mixture along with 3 tablespoons olive oil. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
Meanwhile, prepare the filling. Finely chop 4 cups fresh spinach and place in a colander. Sprinkle with 1 teaspoon salt and let drain for 15 minutes, then squeeze out excess moisture.
Heat 3 tablespoons olive oil in a skillet over medium heat. Add 2 finely chopped onions and sauté until golden and caramelized, about 12 minutes.
In a large bowl, combine the drained spinach, caramelized onions, juice of 2 lemons, 2 teaspoons sumac, 1 teaspoon black pepper, and 1/2 teaspoon allspice. Mix thoroughly and adjust seasoning to taste.
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Punch down the risen dough and divide into 12 equal portions. Roll each portion into a 5-inch circle.
Place 2 tablespoons of spinach filling in the center of each circle. Fold the edges up to form a triangle, pinching the seams tightly to seal.
Arrange the fatayer on the prepared baking sheets, leaving 2 inches between each. Brush tops lightly with olive oil.
Bake for 18-20 minutes until golden brown. Remove from oven and let cool for 5 minutes before serving.
Fatayer Sabanekh
4.4 (31)
Traditional Lebanese spinach pies with a tender dough shell filled with lemony spinach, sumac, and caramelized onions. These savory hand pies are perfect for mezze spreads or light meals.
medium
50 min
12 servings
Ingredients
0 of 8 checked
Dough
- 3 cups flour, sifted
Dough and Filling
- 6 tablespoons olive-oil, divided
- 2 teaspoons salt, divided
Filling
- 4 cups spinach, finely chopped and drained
- 2 pieces onions, finely chopped
- 2 pieces lemon, juiced
- 1 teaspoons black-pepper, freshly ground
- 1/2 teaspoons cumin, ground
Chef Tips
expert advice•For best results, ensure the spinach is thoroughly drained to prevent soggy pastries.
•You can substitute frozen spinach (thawed and squeezed dry) if fresh is unavailable.
•The dough can be made a day ahead and refrigerated.
•Some cooks add a handful of toasted pine nuts to the filling for extra richness.
•Traditional shaping involves creating three points, but you can also make half-moon shapes if triangles prove difficult.
•If the dough resists rolling, let it rest for 5 minutes to relax the gluten.
•These freeze beautifully before baking—simply arrange on a tray, freeze solid, then transfer to freezer bags.
•Bake from frozen, adding 5 extra minutes to the cooking time.
•Serve with laban (yogurt) or a squeeze of fresh lemon juice.
