Fatayer aux épinards
Petits chaussons triangulaires farcis d'épinards acidulés au sumac, au citron et à la mélasse de grenade.
Portions
Ingrédients
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Étapes
Salt the spinach
Put the chopped spinach in a bowl with 1 teaspoon of salt. Rub it with your hands for a minute, then let it sit for 10 minutes; it will shrink and release a lot of water.
- 500g chopped spinach
- 1 tsp salt
✅ C'est prêt quand : spinach has visibly wilted and water pools in the bowl
Squeeze the spinach
Take the salted spinach in handfuls and squeeze hard over the sink or a bowl to remove as much water as possible. Dry spinach keeps the pies from bursting open in the oven.
- 500g salted spinach
✅ C'est prêt quand : no more liquid drips out when you squeeze
Make the filling
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Heat the oven
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Shape the pies
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Bake
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Serve
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Salt the spinach
Put the chopped spinach in a bowl with 1 teaspoon of salt. Rub it with your hands for a minute, then let it sit for 10 minutes; it will shrink and release a lot of water.
- 500g chopped spinach
- 1 tsp salt
✅ C'est prêt quand : spinach has visibly wilted and water pools in the bowl
Squeeze the spinach
Take the salted spinach in handfuls and squeeze hard over the sink or a bowl to remove as much water as possible. Dry spinach keeps the pies from bursting open in the oven.
- 500g salted spinach
✅ C'est prêt quand : no more liquid drips out when you squeeze
Make the filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Heat the oven
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape the pies
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Fatayer are small filled pies sold in every Lebanese bakery, filled with spinach, cheese or meat. The spinach ones are the most popular.
They are part of the mezze table, the spread of small dishes that starts a Lebanese meal, and are also packed in lunch boxes and taken on picnics.
⭐ Why It's Famous
The sour sumac and lemon filling makes them very different from other spinach pastries.
💡 Fun Fact
A good fatayer must not open in the oven, and Lebanese grandmothers judge a cook by how neat and tightly closed the triangles stay.
Lebanon and the Levant
33.89°N, 35.50°E
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