This post may contain affiliate links, read my disclosure policy for details.

Lebanese Spinach Pies, also known as Fatayer Bi Sabanekh in Lebanon, are tasty savory pastries made from dough and spinach. These pastries are soft and have a sour zing to them. These homemade dough stuffed with spinach, onion and other ingredients are a staple of Lebanese cuisine. They are absolutely delicious and can be frozen and reheated any time.

Lebanese Spinach Pie served on a plate with lemon wedges and garnished with parsley
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Spinach Pies, Fatayer, are very popular in the Levant regions. The pies are jam packed with Mediterranean flavors, uniquely the sumac which gives them that sour zing. They are served as an appetizer, side dish or even breakfast.

What are Lebanese Spinach Pies?

Spinach Pies are very nutritious pastries popular in the Levant region. The stuffing is made from spinach, which is full with amazing benefits, caramelized onions, tomatoes, black pepper, salt, and sumac and lemon juice to give it the citrusy flavor. Some people also add citric acid in place of the lemon juice and pomegranate molasse to make them more sour.

Fatayer Pies, a general term for the Middle Eastern pastries, can be made with endless stuffing options but the most popular ones are spiced ground meat, cheese and spinach filling.

Why you’ll love Lebanese Spinach Fatayer

  • Easy to make: You make this fatayer recipe using simple pantry ingredients you already most likely have in hand.
  • So flavorful: These spinach pies have an amazing flavor, a perfect balance to all the main ingredients used in the recipes.
  • Freezer Friendly: These Lebanse spinach pies are perfect for freezing, which makes them a great asset to have in your freezer to use for side dishes and gatherings.
a piece of spinach pie with a bite showing the filling

Lebanese Spinach Pie Ingredients

The first thing to do is to prepare the dough this way you prepare the filling while the dough rises.

Fatayer Dough Ingredients

  • Flour: all purpose flour is best for this recipe.
  • Water: warm water works best for this recipe to help the yeast rise.
  • Milk: luke warm, full fat, helps make the dough rich.
  • Baking Powder: helps the dough rise.
  • Sugar: used with the yeast to help activate it.
  • Oil: use a neutral flavored oil.
  • Salt
  • Yeast: use active yeast.
spinach pie dough ingredients laid out
  • Mix the yeast, warm water and sugar in a cup and let it sit for 10 minutes until the yeast mixture rises and doubles in size. This step is important to make sure the yeast is active.
spinach pie dough mixture shown in bowl
  • Using an electrical mixer, add all the dry ingredients in the bowl. Start by adding in the yeast mixture and mix, then gradually add in the warm milk and oil gradually. Continue kneading the dough fora few minutes until the dough collect well.
showing the dough mixed and ready to rest
  • Remove the bowl out from the mixer and collect with your hand to make a round dough. Spray the bowl with oil and return to dough back the bowl, cover with a towel or plastic wrap for 45-1 hour until the dough doubles in size. As shown in the photo below.
risen dough in a bowl
  • While you wait for the dough to rise, let’s make the filling!

Spinach Fatayer Filling Ingredients

  • Spinach: use fresh or frozen. Be sure to squeeze it to remove all excess water.
  • Lemon: use fresh lemon or a little bit of citric acid.
  • Black Pepper and Salt: to taste
  • Sumac: a must for this recipe. Give the pies a delicious tangy flavor.
  • Tomatoes: fresh diced tomatoes.
  • Onion: petite diced, sautéed until translucent and lightly caramelized.
  • Pomegranate molasses and chili flakes are optional.
spinach pie filing laid out
  • First thing, sauté the chopped spinach to blanche them. Next, set on a strainer and allow the liquids to drain and the spinach to cool. Squeeze any remaining liquids off. If you are using frozen spinach, you can thaw them and squeeze all liquids out of the spinach.
fresh spinach saute
  • Caramelize the diced onions with 1 tbsp. of olive oil. This is just to soften up the onion a little so they are not crunchy. While the onions care cooking, dice the tomatoes.
spinach pie filling ingredients in a bowl
  • Combine all ingredients: In a bowl, place the spinach, onions, tomatoes, lemon juice, salt, sumac, black pepper, cayenne pepper or chili flakes (optional). If you are using citric acid instead of lemon juice, add it in now. Mix to combine everything and set aside.
finished spinach pie filling in a bowl

How to Make Lebanese Spinach Pies

  • Pre-heat the oven to 400 F degrees.
  • Remove it from the bowl, sprinkle some flour on it and knead a little bit with your hands on a marble slab or cutting board to deflate it. Cut up the dough and form into small even balls.
dough formed into small balls
  • TIP: You can also roll the dough into a big piece and cut out 3 inch circles with a cookie cutter or some sort of round lid like a mason jar lid. This will prevent you find rolling each dough at a time.
demonstration on how to close the spinach pie into a triangle shape
  • Assemble the fatayer: Using a normal kitchen teaspoon, place a heaping teaspoon of filling on the dough. Wrap the dough in the form the shape shown in the photo. You basically pick up two sides of the round dough and close them together then close the back part to form a triangle like shape. Make sure you pinch the edges very well to seal it and prevent it from opening. Repeat for the reminder of the dough mixture.
finished raw spinach pie on a sheet pan
  • Bake: Place the pies on a large sheet pan or two lined with a parchment paper leaving 1 inch apart. Brush generously with lightly flavored olive oil and bake in the oven for 10 minutes, then brush with more olive oil and continue baking for another 5-10 until they get a light golden brown color depending on your oven.
baked spinach pie on a sheet pan
  • Remove the pies from the oven and allow them to cook for a minute or two before serving. Serve with some lemon wedges.

Tips to Make the Best Spinach Fatayer

  • Drain the spinach really well to prevent the pies from getting soggy bottom. This will ruin the pies.
  • Roll the dough thin. This will make the pies so much lighter, crispier and give it a flaky texture.
  • Use warm milk and water for the dough.
  • Do not skip the sumac, this gives a citrus flavor to the filling.
  • To make it more sour, add 1 tsp. citric acid. Lemon juice will add moisture to the filling and make the dough soggy.
  • Add pomegranate molasses and cayenne pepper for an extra touch of flavor.
  • Add 1 tsp. paprika for a little bit of color.
  • Do not substitute fresh onion with frozen onion or omit.
  • Do not replace fresh tomatoes for canned tomatoes.

Frequently Asked Questions

Can you freeze Lebanese spinach pies?

Yes. If you are making these to freeze, undercook by a couple of minutes to allow them to fully cook when ready to reheat. Thaw and brush with some lightly flavored olive oil and finishing cooking at the same temperature for a few minute until warm. This will prevent the pies from drying up when reheating.

How to store fatayer?

You can store them in an airtight container or zip lock freezer bag after they cool completely. Place a parchment paper over the pies if you are placing on top of each other to prevent hem from sticking to each other. Freeze afterwards. If you are eating the same day, store in an air tight container.

Can I use frozen spinach?

You can use frozen spinach if you cant get fresh spinach. Squeeze out all liquids. But fresh is highly recommended.

Can I use premade dough?

You can use Rhodes dinner roll dough (the Orange color 36/pack) if you don’t want to make your own dough. Be sure to thaw, let it rise, and then thinly roll it.

Other Lebanese Recipes

baked Lebanese fatayer spinach pies served on a plate with lemon wedges

Enjoy these Lebanese Spinach Pies (Fatayer) as an appetizer, snack or side dish at any time. I hope you enjoy all the recipes I share with you including this delicious and simple Lebanese Spinach Pies. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

4.95 from 19 votes

Lebanese Spinach Pies

These delicious spinach pies make the perfect snack, appetizer or side dish any day! They are made with homemade dough and a delicious spinach filling.
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 1 hour 40 minutes
Servings: 24 servings

Ingredients 

Spinach Filling

  • 2 lbs fresh spinach, roughly chopped
  • 2 tbsp olive oil, (to saute the spinach)
  • 3 medium vine tomatoes, petite diced
  • large onion, diced and caramalized
  • 2 tbsp sumac
  • 1 tsp black pepper
  • 1/4 cup lemon juice, or replace with 1.5 tsp citric acid
  • 1 tsp salt
  • 3/4 tsp cayenne pepper, (optional to add heat)
  • 2 tbsp pomegranete molasses, (optional)

Dough

  • 4 cups all purpose or bread flour
  • 1 cup warm milk
  • 1/3 cup warm water
  • 1/2 cup vegetable or canola oil
  • 2 tbsps sugar
  • 1 1/2 tbsp active yeast
  • 1 tsp baking powder
  • 1/4 cup lightly flavored olive oil, for brushing only

Instructions 

Making the dough

  • Mix the yeast, warm water and sugar in a cup and let it sit for 10 minutes until the yeast mixture rises and doubles in size. This step is important to make sure the yeast is active.
  • In an electrical mixing bowl, add all the dry ingredients in. Start by adding in the yeast and mix, then gradually add in the warm milk and oil gradually. Continue kneading the dough on low speed for 1-2 minutes until the dough collect well together.
  • Remove the bowl out from the mixer and collect with your hand to make a round dough. Return to the bowl, cover with a towel or plastic wrap for 45-1 hour until the dough doubles in size.

Making the filling

  • Heat 1 tbsp. of olive oil in a large pot and sauté the chopped spinach to shrink them. Next, set on a strainer and allow the liquids to drain and the spinach to cool.
  • Once this step is done, dice the tomatoes.
  • Let’s get back to the spinach. At this point they are cool enough, and you will drain them one more time by squeezing them with your hands to remove all the excess water or use a towel cloth.
  • All the main ingredients are ready to combine now. In a bowl, place the spinach, onions, tomatoes, salt, sumac, black pepper, cayenne pepper (optional). If you are using citric acid, place in now. Mix to combine well. Set aside. If you are using lemon juice mix in right before you are ready to fill the pies.

Assembling the Spinach Pies

  • Pre-heat the oven to 400 degrees.
  • Let’s get back to the dough. Remove it from the bowl, sprinkle some flour on it and knead a little bit with your hands on a marble slab or cutting board to deflate it. Cut up the dough and form into small even balls.
  • You can also roll the dough into a big piece and cut out 3 inch circles with a cookie cutter or some sort of round lid like a mason jar lid. This will prevent you find rolling each dough at a time.
  • Using a normal kitchen teaspoon place a heaping teaspoon of filling on the dough. Wrap the dough in the form the shape shown in the photo. You basically pick up two sides of the round dough and close them together then close the back part to form a triangle like shape. Make sure you pinch the edges very well to seal it and prevent it from opening. Repeat for the reminder of the dough mixture.
  • Place the pieces on a large sheet pan or two lined with a parchment paper leaving 1 inch apart. Brush generously with lightly flavored olive oil and bake in the oven for 10 minutes, then brush with more olive oil and continue baking for another 5-10 until they get a light golden brown color depending on your oven.
  • Remove the pies from the oven and allow them to cool for a minute or two before serving. Serve with some lemon wedges.

Notes

  • Drain the spinach really well to prevent the pies from getting soggy bottom. This will ruin the pies.
  • Roll the dough as thin as you can. This will making the pies so much softer and crispier and give it a flaky texture.
  • Use warm milk and water only for the dough.
    rain the spinach really well to prevent the pies from getting soggy bottom. This will ruin the pies.
  • Roll the dough as thin as you can. This will making the pies so much softer and crispier and give it a flaky texture.
  • Use warm milk and water only for the dough.
  • Do not skip the sumac, this gives a citrus flavor to the filling.
  • To make it more sour, use one less lemon and add 1 tsp. citric acid.
  • Add 1 tsp. paprika for a little bit of color and 1 tsp. to add extra heat.
  • If you are making these to freeze, undercook for 5 minutes to allow them to fully cook when ready to reheat. Cook at the same temperature. This will prevent the pies from drying up when reheating. Brush with some lightly flavored olive oil and bake for another 10 minutes when you complete the cooking.
  • You can store them in an airtight container or zip lock freezer bag after they cool completely. Place a parchment paper over the pies if you are placing on top of each other to prevent hem from sticking to each other.
  • Do not skip the sumac, this gives a citrus flavor to the filling. To make it more sour, use one less lemon and add 1 tsp. citric acid. Add 1 tsp. paprika for a little bit of color and 1 tsp. to add extra heat.
  • You can store them in an airtight container or zip lock freezer bag after they cool completely. Place a parchment paper over the pies if you are placing on top of each other to prevent hem from sticking to each other.

Nutrition

Calories: 175kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 308mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3712IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 1mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. Hi! I can’t have dairy, so is there any way to make these without dairy? Or with an alternative “milk”?

    1. Hi, I never tested it without so am not really sure as the dairy usually adds moisture to the dough. But you can google some good substitutions for that.

    1. Yes, any cooked lean ground meat. season only with salt and black pepper when you cook. Be sure to dry out or drain all the water that comes out when cooking.

  2. First of all, thank you for all the delicious. recipes!
    I noticed that the dough for the Manakeesh Zaatar and the meat pies has yogurt in the recipe but not for the spinach pies. Is there a reason why it is not in the spinach? Also can olive oil be used instead of vegetable or canola?

    1. Hi Rachelle,
      Thank so much for your compliment. You can use the same dough with yogurt, but for the spinach pies, I prefer to make a non fluffy though so it’s thin and it just melts in your mouth. Mana-ish however needs to be a little fluffy to enjoy it. You can use any oil you prefer. I like canola or vegetable because they don’t have a flavor. There are light tasting olive oils, if you can use that, it would be better.

  3. Haven’t made these yet, but can you tell me (for the nutritional information) how many pies are in a serving?

  4. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  5. 5 stars
    Always loved theses pies that I use ti buy at the Daily Bread Middle Eastern Store /Bakery in Miami and this recipe is very close. I make them with wheat bread, and skip the tomatoes so they do get soggy, and also make them larger so I can have one for lunch. The first time I made it I ran out of the spinach mixture so I increased the amount of spinach and other ingredients. Delicious. They freeze very well.