Sitti Ibtihaj’s Spinach Fatayer
Spinach Fatayer (Palestinian Spinach Pies)
These spinach fatayer are a staple in Palestinian homes, bright, tangy, and perfectly balanced with sumac and lemon. This version uses a quick 10-minute dough and a classic, well-drained spinach filling to ensure a soft, fluffy texture with no soggy bottoms.
Dough Ingredients
5 cups all-purpose flour
½ cup vegetable oil (or olive oil)
1 tablespoon active dry yeast
1–2 tablespoons sugar
3 tablespoons powdered milk
1 teaspoon salt
1 teaspoon baking powder
2 cups warm milk
Dough Instructions
In a large bowl, combine 2 cups of flour, yeast, sugar, baking powder, powdered milk, and salt.
Add warm water or milk and mix until smooth. The mixture will be loose.
Cover and let sit in a warm place for 10–15 minutes, until bubbly.
Add the remaining 3 cups of flour and the oil.
Mix and knead for 5–10 minutes until a soft dough forms.
The dough is now ready to use.
Filling Ingredients
2 bags (16 oz each) fresh spinach
½ red onion, finely chopped
3 tablespoons olive oil
2 tablespoons sumac
1 tablespoon pomegranate molasses
Juice of 1 lemon
Salt (for draining + to taste)
Filling Instructions
Wash spinach thoroughly to remove any dirt, then chop finely.
Place chopped spinach in a bowl, add a generous amount of salt, and let sit for a few minutes.
Transfer to a colander and squeeze out as much liquid as possible. Repeat squeezing multiple times, this step is essential.
Finely chop the onion, add salt, and squeeze out excess liquid as well.
In a bowl, combine spinach and onion with olive oil, sumac, pomegranate molasses, and lemon juice.
Mix well and adjust salt to taste.
Assembly & Baking
Preheat oven to 450°F.
Lightly oil your hands and work surface.
Roll dough thin into small circles.
Add filling to the center, leaving space around the edges.
Fold into triangular shapes and pinch edges tightly to seal.
Place on a lined baking sheet and bake for 10–15 minutes, or until golden.
Tips for Best Results
Drain thoroughly: Excess moisture will make the pies soggy.
Roll dough thin: It will puff slightly while baking.
For extra color: Lightly brush with oil before baking.
