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Mini Spinach Pies (Fatayer) Recipe

Spinach pies, also known as Fatayer, have long been a beloved staple in Middle Eastern cuisine. Growing up, these delightful pastries were a regular feature at family gatherings, and they never failed to bring smiles to our faces. Their flaky crusts and savory spinach filling make them a favorite comfort food for many. Recently, I decided to recreate this cherished recipe to see if it could still evoke the same nostalgic joy. Spoiler alert: it did! The aroma of freshly baked pies wafting through my kitchen transported me back to those warm, bustling gatherings with loved ones.

Ingredients

To start, let’s gather all the necessary ingredients. Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon instant yeast
  • 1/4 cup olive oil
  • 3/4 cup warm water
  • 2 cups fresh spinach, chopped
  • 1 onion, finely chopped
  • 1 tablespoon sumac
  • 1/4 cup lemon juice
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese (optional)

Instructions

Making these mini spinach pies is a relatively straightforward process, but it does require some patience, especially with the dough. Here’s how you can create these delightful pastries:

  1. In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well.
  2. Add the olive oil and warm water to the dry ingredients. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
  5. While the dough is rising, prepare the filling. In a skillet, sauté the chopped onion until translucent.
  6. Add the chopped spinach, sumac, lemon juice, salt, and pepper. Cook until the spinach wilts.
  7. Remove from heat and let the filling cool. If using, mix in the crumbled feta cheese.
  8. Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
  9. Roll each ball into a small circle on a floured surface.
  10. Place a spoonful of the spinach mixture in the center of each circle. Fold the dough over the filling to form a triangle or half-moon shape, pinching the edges to seal.
  11. Preheat your oven to 375°F (190°C).
  12. Place the filled pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
  13. Allow to cool slightly before serving.

Nutrition Facts

These mini spinach pies are a delightful treat and can be enjoyed without too much guilt. Here’s a rough estimate of their nutritional content:

  • Servings: 12 mini pies
  • Calories per serving: Approximately 120 calories

Preparation Time

The preparation and cooking time for these mini spinach pies is quite manageable, making them an excellent option for a weekend cooking project or a special occasion. Here’s a breakdown of the time involved:

  • Preparation time: 30 minutes
  • Rising time: 1 hour
  • Cooking time: 25 minutes
  • Total time: Approximately 1 hour and 55 minutes

How to Serve

Once your mini spinach pies are ready, there are several delicious ways to serve them:

  • As an appetizer: Serve warm with a side of hummus or tzatziki for dipping.
  • As a snack: Enjoy them on their own with a hot cup of tea or coffee.
  • In a mezze platter: Include them alongside other Middle Eastern delights such as falafel, tabbouleh, and baba ganoush.
  • For breakfast: Pair them with a fresh salad for a light and nutritious start to your day.
  • For a picnic: Pack them as a convenient and satisfying option for an outdoor meal.

Additional Tips

To ensure your mini spinach pies turn out perfectly every time, consider these helpful tips:

  1. Use fresh spinach: Fresh spinach will give your pies a vibrant flavor and a lovely texture. Avoid using frozen spinach as it may release too much moisture.
  2. Adjust seasoning to taste: Feel free to tweak the amount of sumac, lemon juice, salt, and pepper to suit your taste preferences.
  3. Seal the edges properly: Make sure to press the edges of the dough firmly to prevent the filling from leaking out during baking.
  4. Experiment with cheese: If you’re a fan of cheese, try adding different varieties such as goat cheese or mozzarella to the filling.
  5. Store leftovers: If you have leftovers, store them in an airtight container in the refrigerator. They can be reheated in the oven for a few minutes to restore their crispy texture.

FAQ Section

Here are some frequently asked questions about making mini spinach pies:

  1. Can I freeze these pies? Yes, you can freeze the unbaked pies. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
  2. Can I use whole wheat flour instead of all-purpose flour? Whole wheat flour can be used, but it will result in a denser crust. Consider mixing it with all-purpose flour for a lighter texture.
  3. What can I substitute for sumac? If you can’t find sumac, try using a mixture of lemon zest and a pinch of salt as an alternative.
  4. Are these pies vegan-friendly? By omitting the feta cheese, these pies can be made vegan. Ensure the dough and filling ingredients align with vegan dietary preferences.
  5. How can I prevent the dough from drying out while shaping the pies? Cover the dough balls with a damp cloth while working to prevent them from drying out as you shape each pie.