Delicious Spinach Fatayer: Irresistibly Flaky Hand Pies
Discover the charm of Spinach Fatayer, these irresistible Levantine hand pies filled with fresh spinach and aromatic herbs.
Equipment
- skillet
- baking sheet
- Parchment paper
- Damp cloth
Ingredients
For the Pastry
- 1 pack Phyllo Dough Essential for the signature flaky texture
For the Filling
- 2 cups Fresh Spinach Well-washed and roughly chopped
- 1 medium Onion Sauté until tender
- 1/2 cup Parsley Fresh helps maximize taste
- 2 tablespoons Olive Oil Can substitute with melted butter
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Black Pepper Optional
- 1 tablespoon Sumac Use lemon zest as an alternative
- 1 tablespoon Lemon Juice Adjust based on preference
For Brushing
- 2 tablespoons Olive Oil For brushing before baking
Instructions
How to Make Spinach Fatayer
- In a skillet, sauté onions in olive oil until they are tender and translucent. Add fresh spinach, parsley, and season with salt, pepper, sumac, and lemon juice. Cook until the spinach wilts, then set the mixture aside to cool.
- Unroll phyllo dough and keep the sheets covered with a damp cloth as you work.
- Cut the phyllo dough into squares. Place a generous spoonful of the cooled filling in the center of each square. Fold the corners over to seal, forming a triangular hand pie.
- Preheat your oven to 375°F (190°C). Place the assembled Fatayer on a parchment-lined baking sheet. Brush the tops with olive oil and bake for 20-25 minutes or until crispy and golden.
- Once out of the oven, let the Fatayer cool slightly on a wire rack. Serve warm and enjoy!
Notes
Serve with a side of yogurt or tahini sauce for dipping.