Cook's Hideout: Spinach Fatayer

April 12, 2015

Spinach Fatayer

Continuing with the baking theme, I have a delicious savory stuffed pastry from the Middle East. This one is again from 'Veggiestan: A Vegetable Lover's Tour of the Middle East' cookbook by Sally Butcher. I had initially planned on posting this dish for the baking marathon, but had to move to the weekend because of other dishes.
Spinach Fatayer
These savory pastries are Turkish version of our samosas though there are quite a few differences. First off the pastry is yeast based unlike samosas (which is similar to pie crust) and these are baked and not fried like the samosas. Filling has spinach and onions along with walnuts and is flavored with tangy sumac, lemon juice and pomegranate puree.
Spinach Fatayer
These fatayer can be served hot, warm or at room temperature. I made these for a potluck party and they were liked by all. My fatayers turned out a little out of shape, traditionally you should be able to see the crimp a little more, but mine bulged out and look like they are going to burst at the seams. I was worried that the filling would ooze out while baking, but since there was no cheese in the fillings -- they came out as is without any spillage.
Spinach Fatayer

Spinach Fatayer
Ingredients: Makes 22 Fatayers
For the Dough:
All purpose flour - 2cups
Whole wheat flour - 1⅓cup (or use 3⅓cups of all purpose flour)
Instant Yeast - 2¼tsp
Lukewarm Water - ⅔~1cup 
Sugar - 1tsp
Salt - 1tsp
Olive Oil - 2tbsp

For the Filling:
Spinach - 2lbs fresh or a 12~16oz. frozen bag
Onion - 1 large, chopped
Sumac - 1tbsp
Walnuts - 1cup
Pomegranate puree - 1tbsp (or use 2tsp Anardana powder)
Lemon juice - 2tsp
Salt & Pepper - to taste

  • Make the Dough: Combine all the ingredients for the dough and knead into a nice smooth dough. Place the dough in a lightly greased bowl and cover it and set aside for at least 1 hour to rise.
  • Make the filling: Heat 2tsp oil in a pan, add the onions and cook till they are soft, about 3~4 minutes. Add the spinach, sumac and nuts and cook for 2~3 minutes.
  • Stir in the pomegranate paste (or powder) and lemon juice through the mixture, season with salt & pepper, set aside.
  • Make the Fatayer: Preheat the oven to 375. Line a baking sheet with parchment paper or lightly grease the baking sheet.
  • Divide the dough into 30~35 equal size pieces. Roll each piece out into 2½"~3" circles. Alternately roll the dough out into a large rectangle and then cut out the circles using a cookie/ biscuit cutter -- whatever is easy for you.
  • Place 1tsp of the spinach filling in the middle of each round, fold up the sides so they meet at the top like a pyramid. Gently, but firmly, press the edges to close.
  • Place the prepared fateyer on the prepared baking sheet and bake them in the oven for 20~24 minutes or until lightly browned. Serve hot or warm or at room temperature.
Spinach Fatayer

Linking this to Valli's 'Cooking from Cookbook Challenge: April -- Week 2'.



  1. yours came out beautiful - I remember how bad my shape was when I made them - now you have inspired me to make them again

  2. Looks awesome pavani and I almost thought those were samosas..:)

  3. A very interesting version of a baked yeasty samosa !

  4. Even I have baked this and loved it so much. Yours looks perfect...

  5. Delicious! Can't wait to try them :)


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