Skip to main content New<> this month
Get the Allrecipes magazine

Spinach Triangles (Fatayer Sabanegh)

Rated as 4.5 out of 5 Stars

"A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!! "
Added to shopping list. Go to shopping list.


1 h 15 m servings 233
Original recipe yields 15 servings (45 Triangles)


{{model.addEditText}} Print
  1. Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
  2. In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
  3. Melt butter in a small saucepan over low heat, and set aside.
  4. Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  5. Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
  6. To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
  7. Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 233 calories; 16.5 18.4 3.2 33 243 Full nutrition

Explore more


Read all reviews 7
Most helpful
Most positive
Least positive

Just logged onto this website for the first time today and already I am happy I found!! I wanted to make a lemony-spinach type pie and came across this recipe. It was just what I...

These were good. I made a half recipe, and my husband and I polished them off in a matter of minutes. With a bit of goat cheese in the filling, I think this would be GREAT. I plan on trying that...

This is essentially a great recipe - but I'd like to offer some optional tips and a shortcut I use: to one thawed 10 oz. pkg. chopped spinach with the liquid *firmly* squeezed out, I added a 16 ...

My husband and I liked this recipe. It's easy to make and delicious!

Really enjoyed this recipe. I added some ricotta as I love the combination of cheese and spinach, but did every other step to the letter. My only input would be that there is not enough fillin...

I've been looking for recipes of appetizers I can use for Ramadan and im so happy I found this one! I love fatayer elsabanegh (spinach pastery). Thanks so much for posting this!! Im sure my hubb...

It's tasty if you use bread dough. As for spinach add to the ingredients red pepper it gives a nice flavor