Lebanese Spinach Triangles

    PREP: 30 minutes | COOK: 15 minutes | YIELD: 10 triangles

    Middle Eastern cuisine provides some of the most delicious vegetarian options I have ever tasted. These fatayer are typically enjoyed as a meat pie, but the spinach version is tastier and healthier. The spices and ingredients all work together to create robust flavors you won’t even realize are healthy. Perfect!

    2 Tbsp (30 ml) extra virgin olive oil

    ½ yellow onion, finely chopped

    1 lb (454 g) frozen chopped spinach, thawed and drained with all of the water squeezed out (see Prep Tip)

    2 Tbsp (30 ml) fresh lemon juice

    1 Tbsp (15 ml) toasted pine nuts

    2 Tbsp (30 ml) chopped fresh parsley

    2 tsp (10 ml) sumac

    ¾ tsp (3.75 ml) sea salt

    ¼ tsp (1.25 ml) freshly ground black pepper

    1 lb (454 g) whole wheat pizza dough, cut into 10 equal portions (store bought or see Supportive Recipes)

    Eat-Clean Cooking Spray (see Supportive Recipes)

    Place rack in lower third of oven, and preheat to 425°F (215°C).

    Heat olive oil in a skillet on medium. Add onions and cook until soft and translucent but not brown, about 3 minutes. Scrape into a medium bowl. Add spinach, lemon juice, pine nuts, parsley, sumac, salt and pepper. Mix well. You should have about 2 cups (480 ml) of spinach filling.

    Roll out each portion of dough into a ball, and then, using a rolling pin, roll out each ball into a five-inch circle. Place about 3 Tbsp (45 ml) of the spinach filling in the middle of the dough. Bring 3 edges up and pinch them together at the top, then continue pinching the edges together, making a triangle, until the pie is sealed. Spray a baking sheet with Eat-Clean Cooking Spray and place spinach triangle on the sheet. Repeat with remaining dough and spinach filling until all are used. Bake for about 15 minutes, or until lightly browned and heated through. Remove from oven and serve.


    To make sure the spinach is as dry as possible, you can squeeze it in some cheesecloth or press it in a colander.


    Sumac can be found in Middle Eastern or international grocery stores. If you can’t find it, you can approximate the flavor by combining equal parts paprika and lemon pepper.


    Calories: 144 | Calories from Fat: 38 | Protein: 4 g | Carbs: 22 g | Total Fat: 4 g | Saturated Fat: 0.4 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 513 mg | Cholesterol: 0 mg