Fatayer (Spinach and Onion Savory Hand Pies)
Fatayer, pronounced “fat-tah-y-er,” are savory hand pies named for the Arabic word meaning “pastries” or “little pies.” This recipe inspired by the same vegetarian treats Mamma Dina, my mother-in-law, typically hands me as a parting gift when we go to visit. Traditionally served on special occasions and gatherings, these freezable bite-sized treats are perfect for holidays, lunches, afternoon snacks, and beyond! And you can replace the easy yeasted dough with store-bought pizza dough if you're short on time.
Servings: 20 Pies
Ingredients
For the Basic Savory Dough (or substitute with store bought pizza dough)
- 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
- Scant 1 teaspoon sugar
- 1 cup warm whole milk, or more if needed
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 1/3 cup grapeseed or other neutral-tasting oil, plus more for greasing
For the Fatayer
- 1 pound fresh baby spinach, roughly chopped
- Kosher salt
- Extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1 1/2 tablespoons sumac
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- Juice of 1 large lemon (about 4 tablespoons)
- 1 large egg, lightly beaten
Instructions
To Make the Dough (see notes for how to make this dough without a stand mixer)
- Activate the yeast. In a small bowl, combine the yeast, sugar, and 1/2 cup of the warm milk. Stir briefly. Set aside for about 10 minutes to activate (the mixture should bubble and develop a yeasty aroma).
- Mix the dry ingredients. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt using the lowest speed setting.
- Add the wet ingredients. Slowly add the 1/3 cup neutral oil, then the yeast and milk mixture, and finally the remaining 1/2 cup of milk. Increase the speed to medium-low and knead until the dough begins to form. If there are dry bits in the bottom of the bowl, add a tiny bit of additional milk or water (no more than 1 tablespoon at a time) as necessary as you continue mixing. Mix until the dough has formed into a smooth and slightly sticky ball, 3 to 5 minutes.
- Set aside to rise. Lightly grease a large mixing bowl with 1 tablespoon of neutral oil. Form the dough into a ball and place it in the bowl. Cover the bowl tightly with plastic wrap and set in a warm place for the dough to double in size, about 1 1/2 hours.
To Make the Fatayer
- Salt the spinach. Place the spinach in a large colander and sprinkle with 1 teaspoon salt. Toss, then let rest for 5 minutes.
- Saute the onion. In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the onion and cook, stirring frequently, until softened and gaining some color, about 5 minutes. Remove to a medium bowl and drain any excess liquid from the skillet.
- Wilt the spinach. Return the skillet to the stove and heat another tablespoon of olive oil over medium-high heat. Add the spinach, in batches if necessary, and cook, stirring frequently, until it just wilts, about 1 minute.
- Wring out the spinach. Return the wilted spinach to the colander to cool. When cool enough to handle, wrap the spinach in a clean tea towel and squeeze it over the sink to get rid of as much excess liquid as you can (this step is very important).
- Make the filling. Add the spinach to the bowl with the onion. Add the sumac, black pepper, allspice, and lemon juice. Mix well to combine. Taste and adjust the seasoning to your liking.
- Roll the dough. Punch the dough down and knead briefly with your hands to deflate. On a clean, lightly floured surface, roll out the dough to a 1/4-inch thickness. Using a glass or a 4-inch cookie cutter, cut the dough into circles. Collect any scraps and reroll to cut more circles. Cover the circles with a clean towel and let rest for 5 to 10 minutes.
- Get ready to bake. Preheat your oven to 400°F. Lightly brush two 13×9-inch sheet pans with a little olive or neutral oil and set aside.
- Fill and fold. Set a small bowl of water beside the pans (you'll use this for wetting your fingers as you work with the dough). Put 2 packed (flat, not heaping) tablespoons of the spinach mixture in the middle of each circle of dough and bring up the edges at three points toward the middle to make a peak, forming a triangular package. Lightly wet your fingers and press the edges of the dough together firmly on the sides and at the top to seal.
- Bake and enjoy. Arrange the pies in a single layer on the prepared sheet pans. Brush the tops with the beaten egg. Bake until lightly golden brown, 12 to 15 minutes.
Video
Notes
- The milk should be about as warm as bathwater but not hot. Make sure it bubbles–if it does not bubble it may be expired.
- To knead the dough by hand:
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- Activate the yeast, then combine the dough ingredients in a large bowl and stir.
- Knead by hand in the bowl for a few minutes, until the mixture begins to form a shaggy dough, then turn it out onto a clean floured surface and knead for about 10 to 12 minutes, adding a tiny bit of milk or water if it appears dry (no more than I tablespoon at a time).
- You want a smooth and slightly sticky ball of dough. Follow the rest of the recipe from step 3.
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- To Store: Let the pies cool completely, then transfer to a sealable bag and refrigerate for up to 4 days or freeze for up to 6 months.
- To Reheat: Reheat both frozen and refrigerated fatayer in a 300°F oven until warmed through, about 10 minutes for fresh or 15 minutes for frozen.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 131.9kcal | Carbohydrates: 19g | Protein: 3.8g | Fat: 4.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 0.8g | Trans Fat: 0.001g | Cholesterol: 9.6mg | Sodium: 142.8mg | Potassium: 184.3mg | Fiber: 1.3g | Sugar: 1.2g | Vitamin A: 2159.1IU | Vitamin C: 6.8mg | Calcium: 44mg | Iron: 1.7mg
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