If you’re searching for a delicious way to transport yourself to the heart of the Middle East, Lebanese Spinach Pies are an absolute must-try. These golden, pillowy pastries are brimming with vibrant spinach, aromatic onions, tangy lemon, and the magical kick of sumac, all wrapped inside soft, homemade dough. Whether enjoyed straight from the oven or at room temperature, these spinach-stuffed triangles (also called fatayer) make for the perfect snack, appetizer, or light lunch. With a simple ingredient list and a truly memorable flavor, Lebanese Spinach Pies are destined to become a staple at your table.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Lebanese Spinach Pies lies in their straightforward yet purposeful ingredients. From the sturdy, olive oil-rich dough to the fresh, zingy spinach filling, each item brings life, character, and texture to every bite. Here’s what you’ll need and why each is essential:
- All-purpose flour: Provides the backbone for a soft, fluffy pastry that crisps up beautifully in the oven.
- Sugar: Just a touch, to coax a subtle sweetness and help activate the yeast.
- Salt: Enhances the flavors in both dough and filling—don’t skip it!
- Instant yeast: Gets the dough rising quickly, creating that irresistible lightness.
- Warm water: The ideal temperature wakes up your yeast and helps the dough come together smoothly.
- Olive oil: Used generously in both the dough and filling for essential richness and authentic Mediterranean flavor.
- Fresh spinach: The star of the show—choose vibrant, fresh leaves for best results.
- Onion: Finely diced for pockets of aromatic sweetness in every bite.
- Lemon juice: Brightens the filling and adds the classic, tangy flavor Lebanese Spinach Pies are known for.
- Sumac: A citrusy, deep-red spice that gives your filling a distinctly Lebanese zing—do not substitute if you can help it!
- Salt and black pepper: Bring the whole filling together, balancing acidity and sweetness.
- Pine nuts (optional): For a delightful nutty bite—toast them for extra flavor before adding.
How to Make Lebanese Spinach Pies
Step 1: Prepare the Dough
Start by whisking together the flour, sugar, salt, and instant yeast in a large mixing bowl. Add the warm water and olive oil, then mix until a soft dough forms. Knead the dough for about 6–8 minutes—it will transform into a smooth, elastic ball. Cover the bowl with a damp towel and let your dough rise in a cozy, draft-free spot for about 1 hour, until it’s doubled in size. This step guarantees the soft yet sturdy foundation Lebanese Spinach Pies are famous for.
Step 2: Make the Spinach Filling
While your dough is rising, it’s time to build layers of flavor in the filling. In a separate bowl, combine chopped fresh spinach, diced onion, olive oil, lemon juice, sumac, salt, and pepper. Let the mixture rest for 10 to 15 minutes so all those bold flavors meld. Here’s a crucial tip: after marinating, wrap the mixture in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can—this keeps your pies from getting soggy. If desired, stir in toasted pine nuts for an extra dimension of texture and flavor.
Step 3: Shape the Pies
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Once the dough has doubled, punch it down gently and divide it into 12 equal pieces. Roll each into a smooth ball, then flatten into a 5-inch circle. Scoop about 2 tablespoons of your spinach filling into the center. To form the classic triangle shape, fold one side over, then the other two sides, pinching the seams tightly closed. This ensures your Lebanese Spinach Pies hold their shape while baking.
Step 4: Bake to Golden Perfection
Arrange your assembled pies on the prepared baking sheet. Give them a little space so they bake evenly. Bake for 20–25 minutes, rotating the pan halfway through, until the pastries are beautifully golden brown. The irresistible aroma wafting from your oven is the first hint of the treat to come! Let them cool for a few minutes before serving—though it’s completely understandable if you sneak one right away.
How to Serve Lebanese Spinach Pies
Garnishes
A simple flourish can brighten both the look and taste of Lebanese Spinach Pies. Try a quick brush of olive oil as soon as they emerge from the oven for a subtle sheen. A sprinkle of extra sumac over the top offers a visual pop and another layer of citrusy flavor. For special occasions, garnish the serving platter with fresh parsley or even pomegranate seeds for a vibrant burst of color.
Side Dishes
For a classic Lebanese spread, pair your spinach pies with creamy hummus, crisp cucumber and tomato salad, or tangy labneh. The cool, fresh flavors balance perfectly with the warmth and spices of the pies. Or try serving with pickled turnips and olives to add a punch of acidity and contrast.
Creative Ways to Present
Lebanese Spinach Pies shine at picnics or lunchboxes, but they’re also stunning as part of a mezze platter. Stack them high on a wooden board, alternate with wedges of cheese, roasted vegetables, and bowls of dip, and watch them disappear at your next party. For a fun twist, serve mini-size pies for elegant finger food, or tuck them into sandwich wraps alongside fresh greens and sliced radishes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lebanese Spinach Pies in an airtight container in the refrigerator for up to 4 days. Layer parchment or wax paper between each layer to prevent sticking. They keep their flavor and texture surprisingly well, making them perfect for meal prep and grab-and-go snacks throughout the week.
Freezing
Lebanese Spinach Pies freeze beautifully! Let them cool completely after baking, then wrap each pie individually in plastic wrap to prevent freezer burn. Pop them all into a zip-top bag or airtight container, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator, or reheat directly from frozen if you’re in a hurry.
Reheating
To enjoy your pies as if they just came out of the oven, reheat at 350°F (175°C) for 8–10 minutes. This method revives the crisp, golden exterior and warms the filling through without drying it out. Avoid microwaving if possible, as it can make the dough tough—use your oven or toaster oven for best results.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, thaw it thoroughly and squeeze out every bit of excess liquid with a clean towel. Too much moisture will make the filling soggy. Frozen spinach is a great time-saver and works perfectly in Lebanese Spinach Pies—just adjust the quantity so you end up with about 10 ounces once thawed and drained well.
What does sumac taste like, and is it necessary?
Sumac is a tart, citrusy spice that brings a tangy brightness and a gorgeous color to the filling. While it’s a traditional and irreplaceable flavor in Lebanese Spinach Pies, if you absolutely can’t find it, a sprinkle of lemon zest offers some brightness, though the flavor won’t be quite the same.
Why is my dough tough or dry?
Tough dough can be a sign of under-kneading, too much flour, or not enough rising time. Be sure to knead until smooth and elastic, and give the dough enough time to rise in a warm spot. If needed, add a splash more water or olive oil during kneading until the dough feels soft and supple.
Can I make the pies ahead and bake later?
Yes! Assemble your pies up to a day ahead, place them on a baking sheet, and cover tightly with plastic wrap. Refrigerate, then bring to room temperature while the oven preheats before baking. Freshly baked Lebanese Spinach Pies have unbeatable texture, but the make-ahead option is perfect for parties or busy days.
Are these pies vegan?
Yes, the Lebanese Spinach Pies recipe here is naturally vegan thanks to the olive oil-based dough and plant-based filling. They’re completely free of dairy and eggs, making them ideal for sharing with friends and family with diverse diets or restrictions.
Final Thoughts
I can’t wait for you to experience the irresistible smell and taste of fresh Lebanese Spinach Pies right from your own kitchen. They’re simple to prepare, incredibly satisfying, and even better shared with loved ones. Give this recipe a try—you just might find yourself making it again and again!
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Lebanese Spinach Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus rising time)
- Yield: 12 pies
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Description
These Lebanese Spinach Pies, also known as fatayer, are delicious hand pies filled with a flavorful spinach mixture. A popular Middle Eastern pastry, these vegan pies are perfect as appetizers or snacks.
Ingredients
For the Dough:
3 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, 1 tablespoon instant yeast, 1 cup warm water, 1/4 cup olive oil
For the Filling:
10 ounces fresh spinach (chopped), 1 small onion (finely diced), 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon sumac, salt and black pepper to taste, 1/4 cup pine nuts (optional)
Instructions
- Prepare the Dough: In a large bowl, whisk together flour, sugar, salt, and yeast. Add water and oil, mix to form a soft dough. Knead for 6–8 minutes, let rise for 1 hour.
- Make the Filling: Combine spinach, onion, oil, lemon juice, sumac, salt, and pepper. Squeeze out excess moisture, add pine nuts if desired.
- Assemble the Pies: Roll dough into circles, place filling in the center, fold into triangles, seal edges.
- Bake: Preheat oven to 375°F (190°C). Bake pies for 20–25 minutes until golden brown.
Notes
- These pies can be served warm or at room temperature.
- They freeze well and can be reheated in the oven before serving.
- If using frozen spinach, ensure to thaw and remove excess liquid.
Nutrition
- Serving Size: 1 pie
- Calories: 190
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
