These delicious, lemony spinach pies are perfect as maza (appetizers), or serve them with other Middle Eastern dishes.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.

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  • Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.

  • Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.

  • Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

Nutrition Facts

131 calories; 6.3 g protein; 23.9 g carbohydrates; 0 mg cholesterol; 397.8 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2009
The dough is wonderful but I agree with the other reviewer the filling was a little bland. I added sumac to taste and a little salt. Thanks for the recipe! Read More
(7)

Most helpful critical review

Rating: 3 stars
10/25/2010
This recipe is nothing like the fatayer filing i make. PEPPER..needs PEPPER..lots of it..freshly ground black and some cayenne... lemon juice, sumac, olive oil...the spinach must be DRY ( I use frozen chopped and squeeze out ALL of the water once it is defrosted )...and more salt...( the dough sucks out the flavouring so the filling must almost be over flavoured for the end result to have any flavour !!! must taste too spicy, too lemony, too olive oily to oniony before you put in the pockets and you willhave perfect end result fatayer Read More
(12)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/25/2010
This recipe is nothing like the fatayer filing i make. PEPPER..needs PEPPER..lots of it..freshly ground black and some cayenne... lemon juice, sumac, olive oil...the spinach must be DRY ( I use frozen chopped and squeeze out ALL of the water once it is defrosted )...and more salt...( the dough sucks out the flavouring so the filling must almost be over flavoured for the end result to have any flavour !!! must taste too spicy, too lemony, too olive oily to oniony before you put in the pockets and you willhave perfect end result fatayer Read More
(12)
Rating: 5 stars
11/05/2009
The dough is wonderful but I agree with the other reviewer the filling was a little bland. I added sumac to taste and a little salt. Thanks for the recipe! Read More
(7)
Rating: 4 stars
01/12/2013
i have been maling fatayer for yrs using my grandmas turkish recipe except using mostlywhole wheat flour like you do.also used swiss chard as a filling and when i have it add some pomengrante syrup to the mixture.. your right they are so delicious im hoing to make a batch now.. i also use some sumac and sometimes pine nuts in the filling Read More
(4)
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Rating: 3 stars
01/02/2008
The spinach was pretty bland. I used frozen so that might be the problem. Using frozen roll dough would cut down on the work. This recipe was just okay for me. Read More