Lebanese Fatayer Bil Sabanikh (Spinach Pies) Recipe


5 cups all purpose (plain) flour
1 tbs sugar
1 tbs salt
1 ½ cups of water
¾ cup vegetable oil
1½ kg (48 oz) fresh spinach
½ cup lemon juice
3 large onions, finely chopped
1 tbsp salt
1 pinch of ground black pepper
2 tbs ground sumac (as desired)
¼ cup vegetable oil
1 tbs pomegranate thickened juice (as desired)


Prepare dough. Leave aside and cover for an hour to rise. Make sure dough doubles in volume.

Filling: Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tbsp salt. Drain spinach again with your hands to dry. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.

Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.Place a tbsp of spinach filling on each piece.Bring up sides at 3 points to form a triangular shape.Press edges firmly with fingertips to seal completely (put flour on finger tips to help seal).Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

Note: You can substitute spinach with un-chopped purslane leaves.

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