🌿 Fatayer bi Sabanekh wa Feta - فطاير بالسبانخ والفيتا (Spinach & Feta Fatayer) 🧀
Fatayer bi Sabanekh wa Feta are savoury triangular pastries rooted in the culinary traditions of the Levant 🇱🇧🇸🇾🇯🇴 and widely enjoyed across the broader Arab world, including the Gulf. 🌿🥟 Classic fatayer bi sabanekh are traditionally filled with spinach, onion, olive oil, lemon and tart sumac. Adding crumbly feta creates a particularly delicious variation, introducing creamy, salty pockets that contrast with the sharp, herbaceous spinach filling.
Fatayer are a familiar feature of bakeries, family tables and mezze spreads, and are particularly popular for gatherings and during Ramadan. 🫒 Their compact shape makes them practical to prepare in batches and equally enjoyable warm or at room temperature. Recipes vary considerably between households and regions: some fillings contain pine nuts or pomegranate molasses, some are especially lemony, and others use different salty white cheeses. The characteristic three-pointed shape, however, makes spinach fatayer immediately recognisable. 🥬
🏺 An old family of pastries: Filled breads and pastries have been prepared across the Eastern Mediterranean and Middle East for centuries, with fatayer belonging to this much broader baking tradition.
🔺 The shape gives a clue: Spinach fatayer are particularly associated with their triangular form, while cheese and meat versions are also frequently made in other shapes.
🌿 Sumac matters: Ground sumac contributes a distinctive fruity, lemon-like acidity without adding additional liquid to the filling.
🫒 Olive oil has two jobs: Besides contributing flavour, olive oil helps give the filling its characteristic supple texture and prevents the spinach from tasting dry.
🧀 Feta is a variation: Spinach-only fatayer are among the classic forms. Salty white cheese, including feta-style cheeses, can be combined with spinach for a richer version.
🥬 Dry spinach is crucial: Removing excess water from spinach is one of the secrets to pastries that remain crisp underneath rather than becoming soggy.
🥟 Excellent at room temperature: Fatayer do not depend on being piping hot, one reason they work particularly well for gatherings, picnics and packed meals.
500 g strong white bread flour, plus a little extra only if needed for shaping
300 ml lukewarm water, approximately 35-38°C
45 ml extra-virgin olive oil
150 g onion, very finely diced
150 g feta, drained and crumbled
30 ml extra-virgin olive oil
30 ml freshly squeezed lemon juice
3 g freshly ground black pepper
5 g fine sea salt, for wilting the spinach
1️⃣ Make the dough. Place the flour, instant yeast and caster sugar in a large mixing bowl and stir thoroughly. Add the salt and mix again so everything is evenly distributed. Make a well in the centre and pour in the lukewarm water and olive oil. Stir with a wooden spoon or sturdy spatula, gradually drawing flour into the liquid, until a shaggy dough forms and there is very little loose flour remaining.
2️⃣ Knead until smooth. Turn the dough onto a clean work surface. Knead for 8-10 minutes by pushing the dough away with the heel of your hand, folding it back towards you and turning it slightly before repeating. Initially it may feel slightly tacky and rough. Avoid immediately adding more flour. As the gluten develops, the dough should become smoother, softer and increasingly elastic. It is ready when it feels supple and springs slowly back when gently pressed with a fingertip.
3️⃣ Proof the dough. Lightly oil a clean large bowl. Shape the dough into a smooth ball, place it in the bowl and turn it once so its surface receives a very thin coating of oil. Cover securely and leave in a warm, draught-free place for approximately 60-90 minutes. The exact time depends on room temperature. The dough is ready when approximately doubled in volume and a gently pressed fingertip leaves an indentation that slowly begins to recover.
4️⃣ Prepare the spinach while the dough rises. Wash the spinach thoroughly and drain it very well. Remove any particularly tough stalks, then finely chop the leaves. Place them in a large bowl, scatter over the 5 g salt and massage gently for about 1 minute. Leave for 15 minutes. The spinach will wilt considerably and release liquid.
5️⃣ Remove the excess moisture. Transfer the wilted spinach to a clean tea towel or several layers of muslin. Gather the fabric securely around it and squeeze firmly over the sink. Continue twisting and squeezing until very little liquid emerges. This is particularly important: spinach that remains wet can soften the dough, make the filling watery and encourage the seams to open during baking. Loosen the squeezed spinach with your fingers and place it in a clean bowl.
6️⃣ Prepare the filling. Add the finely diced onion, olive oil, lemon juice, sumac, dried mint and black pepper to the spinach. Mix thoroughly so the seasonings are evenly distributed. Gently fold through the crumbled feta last, keeping some small pieces intact rather than completely mashing the cheese into the spinach. The finished mixture should be moist and cohesive but should have no liquid pooling at the bottom of the bowl. Keep it covered while shaping the dough.
7️⃣ Prepare for baking. Line two large baking trays with baking parchment. Once the dough has doubled, gently press it down with your fingertips to release large pockets of gas. Turn it onto a clean work surface and divide into 16 portions of approximately 54 g each. A kitchen scale makes evenly sized pastries much easier to achieve.
8️⃣ Shape and rest the portions. Cup your hand around each portion and roll it gently against the work surface until it becomes a smooth ball. Arrange the balls on the work surface with space between them and cover with a clean tea towel. Rest for 10-15 minutes. This relaxes the gluten so the dough can subsequently be rolled without repeatedly shrinking back.
9️⃣ Roll the pastry. Working with one ball at a time and keeping the others covered, flatten it gently with your palm. Roll into a circle approximately 12-14 cm in diameter and about 3 mm thick. Rotate the dough periodically as you roll to maintain a reasonably even circle. The edges should remain intact and should not become paper-thin.
🔟 Fill each fatayer. Place approximately 30-35 g of spinach and feta filling in the centre of the dough circle. Keep approximately 2 cm of dough completely clear around the circumference. Resist adding excess filling, even if there appears to be room, as overfilled fatayer are much more likely to burst open.
1️⃣1️⃣ Create the triangular shape. Imagine the circle divided into three equal sections. Lift two edges towards the centre and pinch them firmly together to create the first seam. Bring the remaining lower edge upwards to meet them, forming a three-pointed triangle. Pinch all three seams firmly from the centre towards each corner. The filling should be completely enclosed. Run your fingertips along each seam for a second time to ensure there are no gaps.
1️⃣2️⃣ Arrange and briefly rest. Transfer each completed fatayer to the prepared baking trays, positioning them seam-side upwards and leaving approximately 4 cm between pastries. Cover loosely with a clean tea towel and allow them to rest for 15-20 minutes. They should become slightly puffier but should not double in size.
1️⃣3️⃣ Preheat the oven. While the shaped fatayer are resting, preheat the oven to 200°C fan or 220°C conventional. Allow it to reach the full temperature before baking. Position shelves around the upper-middle and lower-middle portions of the oven if baking two trays simultaneously.
1️⃣4️⃣ Apply the egg wash. Whisk the egg and milk together until completely homogeneous. Using a pastry brush, apply a thin, even coating over the exposed dough. Avoid allowing pools of egg wash to collect around the bases or heavily coating the seams, as excessive liquid can interfere with their seal.
1️⃣5️⃣ Bake. Bake for approximately 18-22 minutes. If using two trays, exchange their positions and rotate them front to back after approximately 10 minutes for more even browning. The finished fatayer should be puffed and richly golden, with deeper caramelisation along the seams and corners. The undersides should be dry and golden rather than pale or damp.
1️⃣6️⃣ Check for doneness. Lift one fatayer carefully with a spatula. Its base should feel firm and sound slightly hollow when lightly tapped. If the tops are golden but the bases remain pale, return the tray to a lower oven shelf for another 2-4 minutes.
1️⃣7️⃣ Cool correctly. Leave the pastries on their trays for approximately 5 minutes so the delicate freshly baked dough can firm slightly. Transfer them to a wire rack and cool for at least another 10 minutes before eating. This brief cooling period allows steam inside the filling to settle while preserving the crisp exterior. They may be enjoyed warm or completely cooled.
✅ Squeeze the spinach exceptionally well. This is perhaps the single most important technique for preventing soggy fatayer and leaking seams.
✅ Dice the onion finely. Large pieces can puncture the dough and also remain unpleasantly firm after the relatively short baking time.
✅ Keep the feta textured. Fold it in gently so recognisable little pieces remain amongst the spinach rather than creating a uniform paste.
✅ Do not compensate for sticky dough too quickly with flour. Proper kneading usually transforms initially tacky dough into a smooth, manageable one.
✅ Keep unused dough covered. Small portions develop a dry skin surprisingly quickly, making their edges difficult to seal.
✅ Keep filling away from the borders. Oil or moisture on the edges prevents the dough from adhering securely.
✅ Pinch the seams twice. The first pass creates the triangle; the second reinforces the seal.
✅ Use a kitchen scale for portioning. Equal amounts of dough and filling produce pastries that bake at approximately the same rate.
✅ Allow the oven to preheat completely. Strong initial heat encourages good oven spring while setting the exterior before filling moisture can soften it.
🛠️ Fixing Common Problems
• Dough is very sticky → Gluten has not developed sufficiently or too much water was added → Continue kneading for several minutes before adding flour; if still excessively sticky, work in flour 5 g at a time.
• Dough is stiff and difficult to knead → Too much flour or insufficient liquid → Knead in 5 ml lukewarm water at a time until the dough becomes soft and supple.
• Dough does not rise → Yeast may be inactive or the room is too cold → Move the covered bowl somewhere warmer and allow additional time; replace the yeast if there is still no activity.
• Dough repeatedly shrinks while rolling → Gluten is too tense → Cover the dough portions and rest for another 10 minutes before continuing.
• Filling is watery → Spinach was insufficiently squeezed → Return it to a clean tea towel and squeeze again before filling the pastries.
• Filling tastes excessively salty → Feta is particularly salty → Reduce additional seasoning and, when using very salty feta, briefly rinse and thoroughly drain it before crumbling.
• Fatayer open during baking → Seams were insufficiently pinched, edges were oily or pastries were overfilled → Keep filling away from the borders, use slightly less filling and firmly pinch each seam twice.
• Filling escapes from one corner → The triangular corners were not completely sealed → Pay particular attention to pinching the three points where seams terminate.
• Pastry bottoms are soggy → Filling contained excess moisture or oven/tray was insufficiently hot → Squeeze spinach thoroughly and bake only once the oven has fully preheated.
• Tops brown before the bottoms cook → Baking tray is positioned too high → Move the tray to a lower shelf for the final few minutes.
• Fatayer are pale → Insufficient egg wash or oven temperature is too low → Apply a thin, complete coating and verify that the oven has reached the specified temperature.
• Pastry is dense rather than soft inside → Dough was insufficiently proofed → Allow the first rise to reach approximately double its original volume rather than relying solely on the clock.
• Fatayer become tough after baking → Excess flour was incorporated or they were overbaked → Maintain a soft dough and remove the pastries once their bases and surfaces are properly golden.
🔄 Ingredient Substitutions
• Strong white bread flour → Plain flour, although the finished dough may be slightly less chewy and elastic.
• Instant dried yeast → 21 g fresh yeast, dissolved in part of the measured lukewarm water before mixing.
• Fresh spinach → Frozen leaf spinach, completely thawed and squeezed exceptionally dry before weighing and using.
• Feta → Akkawi or another firm, salty white brined cheese, thoroughly drained and crumbled.
• Freshly squeezed lemon juice → Fresh lime juice, used sparingly because its flavour is somewhat different.
• Dried mint → Finely chopped fresh mint, using approximately 10 g.
• Extra-virgin olive oil → Regular olive oil.
• Whole milk in the egg wash → Semi-skimmed milk.
• Room temperature: Once completely cooled, the fatayer may be kept covered at cool room temperature for several hours on the day they are baked.
• Refrigeration: Cool completely before placing in an airtight container. Refrigerate for up to 3 days.
• Preventing sogginess: Never seal warm fatayer in a container. Trapped steam condenses and softens the pastry.
• Freezing: Fully baked and cooled fatayer freeze well for up to 3 months. Freeze them initially in a single layer until firm, then transfer to a freezer-safe airtight container or bag.
• Reheating from refrigerated: Place on a baking tray and heat at 180°C fan or 200°C conventional for approximately 6-10 minutes, until the exterior is crisp and the centre is thoroughly hot.
• Reheating from frozen: Bake directly from frozen at 180°C fan or 200°C conventional for approximately 15-20 minutes, checking that the centre is thoroughly heated before serving.
• Best texture: Reheat in the oven rather than the microwave. Microwave reheating softens the crust and can make the spinach filling release additional moisture.
• After reheating: Rest on a wire rack for 2-3 minutes before serving so escaping steam does not soften the underside.
