Lebanese Spinach Pastries, known locally as Fatayer, are a savory staple found in every bakery across Lebanon. These delightful pastries are filled with a tangy and flavorful mixture of spinach or silverbeets, onions, sumac, and pomegranate molasses, making them irresistibly delicious. Perfect for gatherings, special occasions, or simply as a treat, Fatayer embodies the rich culinary heritage of Lebanon.
Lebanese Spinach Pastries (Fatayer): A Taste of Tradition
Description
A Dish of Varieties and Traditions
Fatayer can be found adorning the dining tables at gatherings, special occasions, and in every little bakery in Lebanon. While there are many variations to this beloved dish, incorporating different fillings ranging from spinach to silverbeets, and adding elements like lemon or finely diced tomatoes, the version I'll share with you today is the one I grew up savouring, a recipe close to my heart, featuring silverbeets and a pomegranate molasses dressing that sets it apart.
These Lebanese Spinach Pastries, or Fatayer, are more than just a delicious treat; they are a celebration of Lebanese culture, tradition, and the joy of sharing meals. Whether enjoyed at a family gathering, with friends, or as a special treat for yourself, they are sure to delight and transport you to the heart of Lebanon with every bite.
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Ingredients
For the Filling:
Instructions
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Prepare The Dough:
- In your food mixer using the dough hook, add the flour, yeast, salt, sugar, and milk powder. Knead until you have a dough. It should be slightly sticky. This ensures it stays soft after you flour the surface and knead it. Cover your dough and let it rest for at least one hour or until it doubles in size.
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Prepare The Filling:
- While the dough is resting, prepare the filling. Chop the silver beets or spinach and the onion finely and place them in a large mixing bowl. Add salt, sumac, olive oil, and pomegranate molasses. Mix well, ensuring the vegetables are thoroughly coated with the seasoning and molasses.Â
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Assemble The Pastries:
- Preheat your oven to 200°C (392°F). Once the dough has risen, roll it out on a floured surface and cut out circles using a cutter. Spoon a tablespoon of the filling onto the center of each circle. Fold the edges over to form triangles, sealing the filling inside. Place the shaped pastries on an oiled baking tray.
Before spooning the filling onto the dough circles, make sure to drain any excess liquid that has been released from the filling. This occurs due to the salt drawing out moisture from the ingredients -
Baking:
- Brush the top of each pastry with a little olive oil, then bake in the preheated oven until the pastries are golden and crisp, about 15-20 minutes.
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Serve & Enjoy:
 Allow the pastries to cool slightly before serving. They can be enjoyed on their own or with a side of extra pomegranate molasses for dipping. Watch how to make this recipe, click on the link below.
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Note
For this recipe, I've used olive oil to enrich the flavor of both the dough and the filling. However, if olive oil is unavailable, you can substitute it with cooking oil without compromising the overall taste of the pastries. It's essential to use good quality sumac for the filling, as high-quality sumac won't bleed its color into the dough, ensuring the pastries retain their appealing appearance.
Regarding the pomegranate molasses, I used the Cortas brand, I like its balance of sweetness and tanginess. If you're using a different brand of pomegranate molasses, I recommend adjusting the quantity to suit your taste, as some variations may be tangier than others. This adjustment ensures that the pastries have the perfect balance of flavours, true to the authentic Lebanese culinary experience.
