Spinach Fatayer Recipe

Activate yeast and combine

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with the sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Make a well, add yogurt, olive oil and the foamy yeast mixture.

Knead dough

Mix until a rough dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is too sticky, add up to 2 tablespoons flour; if too stiff, add a little water, 1 teaspoon at a time.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil, place dough inside, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Divide and rest

Punch dough down and divide into 12 equal pieces (about 1.5 oz / 40–45 g each). Shape into balls, place on a lightly floured tray, cover loosely and let rest 15 minutes; this relaxes the gluten for easier rolling.

Prepare spinach

If using whole leaves, stack and roughly chop spinach. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until soft and translucent.

Cook spinach

Add minced garlic and stir 30 seconds until fragrant. Add chopped spinach in batches if needed, cooking until wilted, about 3–5 minutes. Remove skillet from heat and let mixture cool slightly.

Drain excess moisture

Place the cooked spinach mixture in a fine-mesh sieve or cheesecloth and press out as much liquid as possible (this prevents soggy fatayer). Alternatively, set in a bowl and press with a spoon until most moisture is removed.

Season filling

Transfer drained spinach back to a bowl. Stir in lemon juice, sumac, ground allspice, salt, black pepper, chopped parsley and toasted pine nuts (if using). Taste and adjust seasoning — it should be bright and slightly tangy. Let cool to room temperature before filling.

Preheat oven and prepare pans

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease with the remaining olive oil.

Roll dough thin

On a lightly floured surface, press each dough ball into a 4–5 inch (10–12 cm) round using your fingers, then roll with a rolling pin to a thin oval or circle (about 1/8 inch / 3 mm). Aim for a thin, slightly crisp crust when baked.

Fill and shape

Place about 1–2 tablespoons of filling in the center of each round. To shape traditional triangular fatayer: fold three sides toward the center, pinching the edges to form a triangular pocket and leaving a small vent in the center so steam can escape. Alternatively, fold into a boat shape or half-moon, pinching edges securely.

Brush and garnish

Place shaped fatayer on prepared baking sheets about 1 inch apart. Brush tops lightly with egg wash or olive oil for a crisp finish. Sprinkle with sesame or nigella seeds if desired.

Bake

Bake in the preheated oven for 12–15 minutes or until the dough is golden brown and crisp at the edges. Rotate pans halfway through for even baking.

Cool and serve

Remove from oven and let cool 5 minutes on the pan, then transfer to a wire rack. Serve warm or at room temperature with lemon wedges or plain yogurt on the side. Leftovers keep refrigerated up to 2 days and re-crisp in a 350°F (175°C) oven for 6–8 minutes.