Fatayer Bi Sabanekh (Lebanese Spinach Pies)
0s prep 15m cook 15m ready
About 25 small pies These sumac-scented pies are a favorite of ours. They make a wonderful addition to a mezze platter accompanied by a bowl of Tahini Dressing. For a larger, flakier spinach pie, see Spanakopita.
Ingredients
- 12 ounces frozen spinach
- 1 ½ recipe No-Knead Refrigerator Rolls, using olive oil instead of butter or shortening and using 1 egg yolk instead of 1 egg (opens in new tab)
- ½ cup finely chopped onion
- (⅓ cup crumbled feta)
- ¼ cup pine nuts or coarsely chopped slivered almonds, toasted
- 2 tablespoons ground sumac or the finely grated zest of 1 lemon plus 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ¾ teaspoon salt (½ teaspoon if using feta)
- Olive oil
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 ounces frozen spinach
- 1 ½ recipe No-Knead Refrigerator Rolls, using olive oil instead of butter or shortening and using 1 egg yolk instead of 1 egg
- ½ cup finely chopped onion
- (⅓ cup crumbled feta)
- ¼ cup pine nuts or coarsely chopped slivered almonds, toasted
- 2 tablespoons ground sumac or the finely grated zest of 1 lemon plus 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ¾ teaspoon salt (½ teaspoon if using feta)
- Olive oil
Let's Cook
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Step 1.
Set aside in a colander to thaw and drain: 12 ounces frozen spinach
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Step 2.
Prepare the dough for: ½ recipe No-Knead Refrigerator Rolls, using olive oil instead of butter or shortening and using 1 egg yolk instead of 1 egg
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Step 3.
Proceed through the first rising, and do not refrigerate.
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Step 4.
While the dough rises, prepare the filling. Press the thawed spinach in the colander to get out as much liquid as possible. Transfer to a medium bowl and stir in: ½ cup finely chopped onion; (⅓ cup crumbled feta); ¼ cup pine nuts or coarsely chopped slivered almonds, toasted; 2 tablespoons ground sumac or the finely grated zest of 1 lemon plus 2 tablespoons lemon juice; 2 tablespoons olive oil; ¾ teaspoon salt (½ teaspoon if using feta)
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Step 5.
Position racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.
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Step 6.
Transfer the dough to a lightly floured work surface and knead it briefly to deflate it. Roll it out to a ⅛-inch thickness. Cut into 3- to 4-inch rounds with a biscuit cutter. Gather the dough scraps into a ball and wrap in plastic wrap. Place 1 scant tablespoon filling in the center of each dough round. To shape, bring three sides of the dough together in the center and pinch them closed to form a triangle. Repeat with the remaining dough and filling. You may re-roll the dough scraps up to 3 times to cut out more rounds. Place the pies on the prepared baking sheets and brush with: Olive oil
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Step 7.
Bake until golden brown, about 15 minutes, rotating the baking sheets front to back and switching oven racks halfway through. Serve hot, warm, or cold.
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