Wasfetna

Spinach fatayer

Triangles of dough filled with spinach, onions, and sumac with a distinctive lemon tang.

Vegan

Spinach fatayer
Cooking time
2 hr 28 min
Hands-on time
1 hr
Free time
1 hr
Difficulty
Medium
Cuisine
Levantine
Calories
390
Contains
Nuts, Gluten

The most famous triangle in pastry history: a tangy spinach filling with sumac and lemon hidden within a perfectly folded disc. Its only challenge is keeping it sealed in the oven—and the secret is a well-pressed filling.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

6people

Amounts follow the number of people

For the dough

For the filling

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Strainer — The spinach is salted and squeezed dry — leftover water bursts the triangles open in the oven.
  • Baking tray — At 200° until golden.

Method

  1. Dissolve the yeast and sugar in warm water until it foams.

    10 minYou can walk away
    You’ll know it’s ready when

    Clear foam on the surface.

  2. Knead the flour and salt with the oil and yeast mixture until the dough is smooth.

    12 min
    You’ll know it’s ready when

    It does not stick to the hand and pulls away from the wall of the bowl.

  3. Cover and let it rise.

    1 hrYou can walk away
    You’ll know it’s ready when

    It has doubled in size.

  4. Chop the spinach, sprinkle it with salt, leave it, then squeeze it well.

    20 min
    You’ll know it’s ready when

    It has given up its water and nothing drips when squeezed in your palm.

    Tip: This is the most important step: spinach that isn't squeezed splits the pie open and ruins it.

  5. Mix the spinach with the onion, sumac, pomegranate molasses, olive oil and lemon.

    8 min
    You’ll know it’s ready when

    The mixture is homogeneous, has a sour taste, and no liquid collects at the bottom.

    Tip: Taste it now: the tartness fades in the oven.

  6. Roll out the dough into circles, place the filling on top, and close them into tight triangles.

    20 min
    You’ll know it’s ready when

    The triangle is tightly closed on three sides and the filling does not show.

    Tip: Dry the edge of the dough before pinching it shut — moisture stops it sticking.

  7. Bake at 200° until golden.

    18 minYou can walk away
    You’ll know it’s ready when

    It is golden on top and the base is firm and can be lifted without bending.

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