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Saturday, January 29, 2022

Spinach Pies (Palestinian and Lebanese)

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Also known as (Fatayer) These homemade dough stuffed with spinach, onion and other ingredients are a staple of Palestinian cuisine. They are absolutely delicious, It’s amazing on a busy week because they can be frozen and reheated any time.

What’s is spinach pies? Its a dough stuffed with spinach, which is full with amazing ingredients, diced onions, 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 to make them more sour and less moist. Also other people add red chili passé that make it more spicy.

This is my mom’s way that I learned from her. Let make it together.

Also I will share recipe of how to make cheese pies.

Servings For: 6-8 People Prep time: 1 Hour 30 Minutes


For the dough:-

4 cups of all-purpose flour

1/2 cup of olive oil

salt 1 tablespoons

sugar 1 tablespoons

1 1/3 cups of water

2 tablespoons yeast (1 standard packet)

Spinach filling:-

1 lbs fresh spinach roughly chopped

2 tablespoons olive oil (to saute the spinach)

1-2 large onion diced 2 tablespoons sumac

1 teaspoon black pepper

1/4 cup lemon juice or replace with 1.5 tsp citric acid

1 teaspoon salt

3/4 tsp cayenne pepper (optional to make it spicy)

See More : Sfeeha Recipe -Lebanese Meat Pies


Palestinian and Lebanese Spinach Pies

Step 1:-

Let’s prepare the dough this way you prepare the filling while the dough rises.

1.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.

2.In the mixing bowl, add all the dry ingredients in. Start by adding in the yeast and mix, then add in the warm water and oil . Continue kneading the dough for 1-2 minutes until the dough collect well.

3.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.

While you wait for the dough to rise, let’s make the filling!

To make the filling:-

I like to do because I’m using fresh spinach to sauté the chopped spinach and shrink them. Next, set on a strainer and allow the liquids to drain and the spinach to cool. You have to make sure the spinach is really dry by squeezing them with your hands.

Then I returned the spinach to the pot add the chopped onion and season with sumac salt and pepper add some lemon juice and olive oil.

Now the dough is ready and filling is ready to, so 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 your surface or cutting board to deflate it. Cut up the dough and form into small even balls.

Then roll your balls to make it like a circle, then fill the circle with 1 tablespoons of the spinach mixture then shape the dough , basically pick up two sides of the round dough and close them together then close the back part to form a triangle like shape. Repeat for the reminder of the dough mixture.

Place the pieces on a large sheet pan or two lined with a parchment paper or a pan brushed with oil leaving 1 inch apart. Brush generously with lightly olive oil or egg wash, and I like to sprinkle some sesame seeds on the top. and bake in the oven for 20minutes or until browned.



Drain the spinach really well to prevent the pies from getting soggy bottom. This will ruin the pies.

Do not skip the sumac, this gives a citrus flavor to the filling.

See More : Fatayer Meat [Meat Pie] Recipe


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