Spinach Pastries (Fatayer)

Spinach pastries as taught to me by my mom. A winter comfort food for many and totally vegetarian/vegan.
Prep Time 30 mins
Cook Time 8 mins
Proofing Time 1 hr
Total Time 1 hr 38 mins
Course Appetizer
Cuisine Arabic
Servings 30 pieces


  • Stand Mixer preferred


Dough Ingredients

  • 1/4 cup warm water
  • 2 TBSP instant yeast
  • 6 cups flour
  • 2 TBSP Sugar
  • 1.5 TBSP Salt
  • 1 tsp baking soda
  • 2 cups warm water
  • 1/3 cup olive oil

Filling Ingredients

  • 5 KGs fresh spinach washed and chopped after washing it made 20 cups
  • 4 TSP Salt
  • 2 Cups diced onions
  • 4 TBSP Sumac
  • 1/2 cup olive oil
  • 1 TBSP Lemon juice
  • 1 TSP Shatta optional or more to taste


Spinach Prep

  • Fill the bowl with a solution of 1 cup vinegar to 4 parts water, then add a tablespoon of salt. Soak your greens: Let the greens sit in the solution for two to five minutes, then remove.
  • Rinse off the mixture thoroughly with cold water either in a colander or the basket of a salad spinner.
  • Allow to dry complete before you chop.


  • Mix in water and sugar and allow to sit for 10 minutes until foam forms.
  • In a bowl of a stand mixer, mix the dry ingredients (flour, sugar, salt, and baking soda).
  • Add the yeast and olive oil and allow to mix.
  • Meanwhile gradually add in the water till the dough forms.
  • If the dough doesn't reach desired consistency (see video), add water 1 TBSP at a time.
  • Once the dough forms, knead by hand for a minute, shape into a ball and cover to proof for one hour.
  • Once the dough has activated, punch down and shape into smaller balls.
  • I made 30 balls out of this recipe, 50 grams each which made large sized fatayer, for smaller ones go for 25 grams per ball.
  • One by one flatten into discs and scoop in filling (Details below).
  • Fold in at a third, and then the opposite third, finally tuck in from the bottom. (See video for shaping technique)
  • Repeat for all and place on a well oiled baking pan.
  • Bake in a preheated oven at 220 degrees for 7 minutes or until tops are nicely golden.


  • For the filling I like to season with salt and let it sit for 10 minutes. This will allow excess water to drain.
  • Mix the onions with sumac and then add into the spinach mixture.
  • Add lemon juice and mix.
  • If you would like to add Shatta, mix it in at this point.
  • Mix all ingredients, and taste to ensure that you like the flavor. Adjust accordingly.



Keyword Spinach Fatayer, Spinach Pastry, Spinach Pie