RCI-SN.005.0019

Fatayer bil Sabanikh

Origin: LebanesePeriod: Traditional

Fatayer bil Sabanikh are traditional Lebanese baked pastries filled with seasoned spinach, representing one of the most beloved members of the fatayer family of stuffed breads found throughout the Levantine culinary tradition. The dish features a soft, lightly leavened dough encasing a savory filling of finely chopped spinach combined with onions, lemon juice, and black pepper, which lends the filling a characteristic bright, tangy flavor profile. Typically formed into triangular or half-moon shaped pockets, these pastries are baked until golden and are distinguished by their tender crust and moist, aromatic interior.

Cultural Significance

Fatayer bil Sabanikh hold an enduring place in Lebanese and broader Levantine food culture, commonly prepared for family gatherings, festive occasions, and communal mezze spreads, reflecting the region's deep tradition of communal baking and hospitality. The dish is closely associated with home kitchens and artisan bakeries throughout Lebanon, Syria, and Palestine, where variations in dough composition and filling seasoning are passed down across generations. Its widespread preparation during religious holidays and social celebrations underscores its role as a marker of cultural identity and shared culinary heritage across the Arab world.

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Defining Characteristics

  • Oven-baked pastry
  • Leavened dough pocket
  • Tangy spinach filling
  • Levantine mezze staple
  • Triangular hand-formed shape
  • Lemon and sumac brightened

Also Known As

  • Fatayer bi Sabanekh
  • Fatayer bi Spanakh
  • Spinach Fatayer
  • فطاير بالسبانخ
  • Spinach Pies
  • Sabanikh Fatayer

Cuisines

Recipe

RCI-SN.005.0019.001 — Fatayer bil Sabanikh
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
In a large bowl, combine flour, sugar, salt, and a small amount of yeast with warm water and vegetable oil, then knead into a smooth, soft dough. Cover the dough with a clean cloth and allow it to rest and rise in a warm place for approximately 1 hour until doubled in size.
15 minutes
2
Wash the fresh spinach thoroughly, then roughly chop it and place it in a colander. Sprinkle generously with salt, toss to combine, and allow it to sit for 15 minutes to draw out excess moisture.
15 minutes
3
Squeeze the salted spinach firmly with your hands to remove as much liquid as possible, then transfer to a large mixing bowl. Add finely diced onions, lemon juice, ground black pepper, a pinch of salt, and a drizzle of vegetable oil, mixing well to combine the filling.
10 minutes
4
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper. Punch down the risen dough and divide it into equal portions of roughly golf-ball size.
10 minutes
5
On a lightly floured surface, roll each dough portion into a thin circle approximately 10–12 cm in diameter. Place a heaped tablespoon of spinach filling in the center of each circle.
15 minutes
6
Fold three sides of the dough up over the filling and pinch the edges firmly together to form a triangular pastry, ensuring the seams are tightly sealed so the filling does not escape during baking.
10 minutes
7
Arrange the shaped fatayer on the prepared baking sheets and brush the tops lightly with vegetable oil. Bake in the preheated oven for 18–22 minutes, or until the pastries are golden brown and cooked through.
22 minutes
8
Remove the fatayer from the oven and allow them to cool on a wire rack for at least 5 minutes before serving. They may be served warm or at room temperature as an appetizer or snack.
5 minutes

What Makes This Variant Distinct

  • Original variant
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