If you’ve ever explored Middle Eastern cuisine, you know it’s a treasure trove of incredible vegetarian dishes. While fatayer are often made with meat, I’ve always believed the spinach version, or *Fatayer Sabanekh*, truly steals the show. These savory little triangles are bursting with the bright, zesty flavors of sumac and lemon, balanced by earthy spinach and toasted pine nuts, all wrapped in a warm, soft dough. They’re the perfect appetizer, snack, or light lunch, and a delicious way to prove that plant-based eating is anything but boring!
PREP: 30 minutes | COOK: 15 minutes | YIELD: 10 triangles
Ingredients
• 2 Tbsp / 30 ml extra virgin olive oil
• ½ yellow onion, finely chopped
• 1 lb / 454 g frozen chopped spinach, thawed and thoroughly squeezed dry
• 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, store-bought or homemade
• Cooking spray, for the baking sheet
Instructions
1. Preheat your oven to 425°F / 215°C and place a rack in the lower third. Lightly grease a large baking sheet with cooking spray.
2. In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and sauté for about 3 minutes until soft and translucent, but not browned.
3. Transfer the cooked onions to a medium bowl. Add the squeezed spinach, lemon juice, toasted pine nuts, fresh parsley, sumac, sea salt, and black pepper. Stir until everything is thoroughly combined.
4. Divide the pizza dough into 10 equal portions. On a lightly floured surface, roll each portion into a 5-inch / 13-cm circle.
5. Spoon about 3 tablespoons of the spinach filling into the center of each dough circle. To form a triangle, bring three sides of the dough up to the center and pinch them together firmly to seal the top. Continue pinching along the three seams to ensure the pie is completely sealed.
6. Place the assembled fatayer on the prepared baking sheet. Bake for 15 minutes, or until the dough is golden brown and cooked through. Serve warm.
Nutritional Information
• Per Triangle: Calories: 144 | Fat: 4 g | Saturated Fat: 0.4 g | Carbs: 22 g | Fiber: 2 g | Protein: 4 g | Sodium: 513 mg | Cholesterol: 0 mg
Pro Tips
• To ensure the filling isn’t watery, squeeze the thawed spinach in cheesecloth or press it firmly in a colander to remove as much liquid as possible.
• If you can’t find sumac in your local store, you can approximate its tangy flavor by combining equal parts paprika and lemon pepper.
• Don’t overfill the dough. Using about 3 tablespoons of filling per triangle will make them easier to seal and prevent them from bursting open while baking.
• For a golden-brown finish, brush the tops of the fatayer with a little olive oil or a plant-based milk wash before baking.
FAQ
Q: How can I make this fatayer recipe vegan
A: This recipe is easily made vegan as the filling is already plant-based. Simply ensure the store-bought or homemade whole wheat pizza dough you use is made without any dairy or eggs.
Q: Are these spinach fatayer a good source of protein
A: Each triangle provides 4 grams of protein. To boost the protein content for a more substantial vegetarian meal, consider adding 1/4 cup of crumbled firm tofu or cooked lentils to the spinach filling.
Q: What is the best way to store and reheat spinach fatayer
A: Store leftover fatayer in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes until warmed through and slightly crisp.
Q: Is there a nut-free substitute for pine nuts in this recipe
A: Yes, for a nut-free version, you can easily substitute the toasted pine nuts with an equal amount of toasted sunflower seeds or pumpkin seeds (pepitas) to achieve a similar crunchy texture.
