Fatayer SabanekhSpinach Hand Pies
These small baked pies are filled with a tangy spinach mixture of onions, lemon, and sumac wrapped in soft yeast dough. They are a classic mezze bake, equally good warm or at room temperature.
Prep
50m
Cook
18m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 420gAll-Purpose Flour
- 6gActive Dry Yeast
- 260mlWater (lukewarm)
- 5gSalt
Filling
- 450gSpinach (finely chopped)
- 160gOnion (finely chopped)
- 6gSumac
- 35mlLemon Juice
- 35mlExtra Virgin Olive Oil
- 3gSalt
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 200°C (400°F).
- 02
Mix the all-purpose flour, active dry yeast, and salt in a bowl. Add the lukewarm water and knead until you have a smooth, soft dough. Cover and let it rest until slightly puffy.
- 03
Place the spinach in a bowl, add the salt, and squeeze it well to remove excess moisture.
- 04
Heat the extra virgin olive oil in a pan over medium heat. Add the onion and cook until softened.
- 05
Stir in the squeezed spinach, sumac, lemon juice, and black pepper. Cook until the filling is fragrant and no excess liquid remains, then let it cool.
- 06
Divide the dough into small pieces and roll each one into a round.
- 07
Place some filling in the center of each round, pinch the dough into neat triangles, and seal the edges well.
- 08
Arrange the pies on a tray and bake until lightly golden and cooked through.
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