Bread & baking
Spinach fatayer
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small triangular pastries filled with tangy spinach and onion. This Lebanese version contains no cheese; thoroughly squeezed spinach and firmly sealed seams are essential.
Timing
- Preparation: about 35 minutes, including about 15 minutes during rising
- Rising: about 60 minutes
- Baking: about 20 minutes; cooling: 5 minutes
- Total time: about 1 hour 45 minutes for one tray
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 455 kcal
- Protein
- ≈ 14.3 g
- Carbohydrates
- ≈ 66.8 g
- Fat
- ≈ 12.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes the full dough and filling for twelve pastries, three per serving. Nutrient loss in squeezed spinach liquid is not estimated; dried herbs are a comparison for sumac.
Quantity assumptions and ingredient mapping
- 6 g ground sumac · ≈ 6 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g white wheat flour
- 210 ml lukewarm water
- 4 g instant dried yeast
- 5 g sugar
- 9 g salt, divided
- 50 ml olive oil, divided
- 500 g fresh spinach
- 150 g onion
- 30 ml lemon juice
- 6 g ground sumac
- 1 g black pepper
Instructions
- Mix flour, yeast and sugar. Add water, 6 g salt and 30 ml olive oil and knead for 8 minutes to a soft, slightly tacky dough. Cover and let rise for about 60 minutes until visibly expanded.
- During rising, wash and chop the spinach thoroughly. Mix with the remaining 3 g salt, leave for 10 minutes, then squeeze very firmly in a clean cloth. Finely dice the onion and mix with spinach, 20 ml oil, sumac and pepper.
- Preheat the oven to 220 °C conventional heat. Divide the dough into twelve pieces and roll into thin rounds about 12 cm across, using as little flour as possible. Mix lemon juice into the filling only now; drain any released liquid.
- Divide the filling between the centres, keeping the edges clean. Bring two sides together and pinch firmly towards the centre, then lift and seal the third side to form a completely closed triangle with three seams.
- Space apart on a parchment-lined tray and bake on the middle shelf for about 20 minutes until golden on top and underneath. Cool for 5 minutes and serve warm. Allow an extra 20 minutes if a small oven requires two consecutive batches.
Tips
- Avoid excess flour on the edges: dry, floury seams do not stick well. Keep filling and oil away from the sealing surfaces.
- Twelve pastries make four portions of three. Any accompanying salad is a separate side dish.
